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Samosa

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Course: Snack
Cuisine: Punjabi
Ingredients Method

Ingredients
  

Dough
  • 2 1/4 cup flour
  • 3 tbsp oil
  • 1/2 tsp ajwain
  • water (as needed)
  • salt (to taste)
Samosa Masala
  • 7 potatoes (mashed)
  • 1 handful mint
  • 1 handful coriander
  • 2 inches ginger
  • 2 green chillies
  • 2 tsp oil
  • 1 tsp cumin powder
  • 1/2 tsp whole kasoori methi
  • 1/2 tsp powdered kasoori methi
  • 1/2 tsp red chilli powder
  • 1 1/2 tsp amchoor powder
  • 1/2 tsp black pepper
  • 1/2 tsp black salt
  • salt (to taste)
  • 1/4 tsp red chilli flakes
  • 1/2 tsp coriander powder
  • 1/2 tsp coriander seeds
  • 1/4 tsp garam masala

Method
 

For Dough
  1. Add flour, salt, ajwain and oil to a mixing bowl. Rub the flour with oil, once it resembles breadcrumbs, add little water at a time to form a stiff dough.
  2. Cover the formed dough with a damp cloth for 2 hours.
For Masala Filling
  1. In a mixer, add in mint, coriander, green chili, ginger and blend to a paste using minimal water.
  2. Heat a pan, pour in 2 tsp oil, add all the spices – red chili powder, chili flakes, coriander powder, crushed kasoori methi, amchoor powder, crushed coriander seeds, fennel seeds, whole kasoori methi, cumin powder, black salt, black pepper, garam masala and salt. Roast in low heat until fragrant.
  3. Add the mint coriander paste, and cook for a minute or two. Finally, add the roughly mashed potatoes and mix well with the masala. Let it cool.
Forming Samosas
  1. Once the dough has rested, knead the dough for a minute. Divide into 4 portions and knead down to smoother the portions. Keep the dough portions covered with a damp cloth.
  2. Roll the dough out in an oblong sheet, divide horizontally, then roll little further.
  3. Smear water in half part the flat end, form a cone by sticking the wet edge. Fill the cone generously with the stuffing, smear water in the round edge, pinch it I. The center and stick together to the front side. This will give the samosas it’s proper shape.
  4. Place the formed samosas to rest until the skin feels dry and rough, approximately 30-45 minutes.
  5. Warm oil to deep fry the samosas, add them in and fry in low heat until golden brown. Take them out, let rest for few minutes , or serve warm with chutneys of your choice!