A
triangular pastry filled with spiced meat or vegetables
Go to any Indian
restaurant and you will find this one on their menu. This well loved and
most popular snack is very easy to make. Enjoy this anytime. Makes a
great after school snack and great appetizer. Served in many movie
theatres in India during the "intermission" in the concession
stands.
For the Pastry
- 1 1/2 cups
all purpose Flour
1/4th cup oil
1/8th cup water
- Salt 1
teaspoon
- Red Chili
powder 1/4 th teaspoon
For the
filling
- 4 medium
Potatoes, boiled and mashed coarsely
1/2 cup green Peas, cooked
1/2 tsp Garam Masala
1/4 tsp Pepper
Salt to taste or 1 teaspoon
1/4 tsp Red chili powder
1 tsp Dry Mango Powder or Amchur
1/2 tsp Cumin powder
- 3 Tablespoons
Oil
- 1/2 Cumin
seeds
- A pinch of
Asafoetida
- 1 finely
chopped Green Chili
- 1 teaspoon
lemon juice
- Oil for frying
First make the filling. Heat oil and season it with cumin seeds,
Asafoetida or "Hing" and finely chopped green chilies.
Then add the
mashed potatoes and the peas.
Now put in all
the masalas like the garam maslala, pepper, red chili powder, dry
mango powder and cumin powder. Mix well and let it cook for 5-6 minutes
covered. Add the lemon juice and mix well. Then remove and keep
aside. Let it cool.
Now make the
pastry. Mix the flour, water, oil, salt and red chili powder to make a
stiff dough. Keep aside.
To put the
Samosa together
Cut the pasrty
dough into 4 equal parts. Take a piece of one of the 4 parts the pastry
dough. Roll it out into a round about 6 to 8 inches in diameter.
Cut it in two
parts (like semi-circle). Moisten the straight edge with a finger dipped
in water. then take one semi circle and fold it in a shape of cone
.
Stuff about a
tablespoon of the potatoes-peas mixture in that cone and seal the top
edge with a drop of water on your finger and press the edges together.
Make all the Samosas this way. Keep both the samosa and dough covered
with a towel.
Heat oil
and deep fry the Samosas. Fry 4 to 5 at a time for about 2 to 3 minutes
turning once after 1 minute or Fry the samosa to a rich golden brown.
Makes 8 samosas.
Serve hot with Tamarind
chutney or
Mint
Chutney.
