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Saturday, 2 July 2011


(to be read as S-uh-moh-saa)
Check out the Ad to your left. Really yummy, ready-made Samosa! :-D

It is a stuffed savory which is very popular in India. But the Samosa you buy from outside contains Daaldaa or hydrogenated vegetable oil which is not very good for health. Plus, Samosas are deeply fried in Oil, hence not very healthy. But nevertheless, they are extremely delicious. So what do you do? Not eat them? Naah! Where's the fun in that? The best thing to do would be to make them at home. It is a long process & hence, you'll end up making it just once or twice a month. :-)

This is the very first time I tried to make Samosas at home. While they tasted heavenly, the shape of the Samosas were really comical! They are supposed to be conical. They should ideally look like these. But you'll see how mine turned out! :-P

For the dough
All purpose flour / Maida - 150 grams
Wheat flour - 20 grams (optional)
Vegetable Oil - 3 teaspoons
Salt - 1/2 teaspoon
Baking Soda - 1/2 teaspoon (optional)
Warm water - 3 tablespoons
Water - to knead (about 50 - 100 ml or more)

For the filling
Boiled & mashed potatoes - 3-4 medium sized
Finely chopped onions - 1 medium (optional)
Green Chillies - 1-2 (finely chopped)
Cumin seeds - 1 teaspoon
Garlic - 2 cloves (grated)
Ginger - 1 teaspoon (crushed)
Parsley/ Coriander leaves - 1 tablespoon (finely chopped)
Turmeric / Haldi powder - 1 teaspoon
Red Chilli Powder - 2 teaspoons
Garam Masala Powder - 1 teaspoon * (reaadily available in market)
Dry Mango Powder/ Aamchur - 1 teaspoon (if not available - use Lime juice 1 teaspoon)
SALT - to taste (around 1/2 tablespoon)

To make the dough
1. In a mixing bowl, put the flour, salt, oil & warm water & mix it with a fork until crumbs are formed. You could add baking soda if you want too. This makes the Samosas crispy! I just put the wheat flour for fun! Wanted to see what difference it makes. But in authentic samosas, wheat flour isn't added.
2. Use your hand to knead the dough. Slowly add the water & make it into a smooth dough. Don't add excess water as it would become difficult to make the samosas. Knead for about 10 minutes & cover it with a damp cloth for 20 minutes at least.

To make the Filling
1. In a pan, add the oil, cumin seeds, green chilli, ginger-garlic, turmeric powder, red chilli powder, garam masala, salt, dry mango powder (or lime juice) & sauté for 1 minute. 
2. You can add the chopped onions now & sauté for a minute. I skipped because mom & dad couldn't eat onion-garlic that day.
3. Add the mashed potatoes & coriander leaves & mix well.
4. Let the mixture cook on medium flame for about 3-4 minutes.
5. Remove & let it cool.

To make the Samosa - finally! 
1. Make little balls of dough & roll them into round disks. Cut the disk in half to get 2 semi-circles. Use ample flour to avoid the dough from sticking.
 2. Take one of the semicircle in your hand. Fold one end upto half. Then the other end. Using your hand, gently stretch & press the dough to make it into a cone. 
3. Fill the cone with the filling you prepared & press the ends of the cone in to fully cover the bottom
AN EASY ALTERNATIVE:- If you cannot make the cone, then here's the easy way - 
 - Keep the semicircle dough on a flat surface & apply some filling in the middle.
 - Close the semicircle from both end one by one. Make it into a cone. Gently press all ends so that it is completely closed.

4. Once you prepare all the samosas, deep fry in the preheated oil for at least 5 minutes or until the Samosas turn golden brown. It is important to keep them at medium or low flame & fry for a longer time so that the samosas turn crispy & yet not burn or become black.

Serve hot with Ketchup or the Mint-Coriander chutney! :-)

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