Samosa

Samosa is the most popular India's snack or appetizer all over the world. samosa doesn't need any introduction, as it is a fav for many people...Samosas are available everywhere and  varies wherever  it is found. You can make Samosas in so many different ways. Samosa's can be made either by deep frying or by baking . For samosa's,  u can make the crust all by yourself or u can but them from store.  If u wish to deep fry samosa's, then use Filo pastry or if u want to bake them, use Puff pastry. Baking samosa's is easer n healthier..

Ingredients: 

For Crust:

All Purpose Flour: 2 cups

Sooji/ Semolina : 2 tbsp

Ajwain Seeds: 1 tsp

Salt: 1 tsp

Water: 1 cup luke warm 

Oil: 1 tbsp

For Filling:

Potato: 4 large, boiled n chopped into small cubes

Green Peas: 1 cup, frozen

Cashews: 1tbsp, broken

Green Chili: 2, chopped finely

Cumin Seeds: 1 tsp

Coriander Powder: 1 tsp

Garam Masala: 1 tsp

Amchur Powder: 1 tsp

Oil: 1 tbsp

Salt: 1 tsp

Lemon Juice: 2 tsp

Preparation:

For crust:

1) Mix all the ingredients for crust by adding water little by little.

2) Knead the dough for about 2-3 mins to make it smooth.

3) Cover it with damp cloth n keep it aside for 15-20 mins.

For Filling:

4) In a pan heat oil, add cumin seeds.

5) Add green peas n green chili's. Fry for 1 min.

6) In a bowl mix all the spices n powders with little water. Add this to green peas..

7) Add potatoes n mix well. Fry for 5 mins. 

8) Adjust spices n amchur powder according to your taste. Let it cool.

Lets step to the main part: Making Samosa:

9) Take a 1/2 cup of water n keep aside.

10) Knead the dough for 2 mins. Take some all purpose flour into a plate n keep it aside

11) Now take  a portion of dough and dust it with flour. Roll it into a circle, jus like chapathi.

12) Cut into 4 equal portions.

13) Now apply water all along the edges of a single portion. 

14) Now make a triangle by holding the edges of long side together by overlapping the edges.

15) Now stuff it with filling.

16) Cover the top of samosa with third edge i.e top. Make sure it is completely sealed without any gaps.

17) Repeat the process for remaining dough..

18) Heat oil for deep frying.

19) Now drop 2-3  samosa's at a time. Fry until golden brown in  color on both sides at  medium heat.

Enjoy this authentic Indian snack -Samosa with green chutney or ketchup..

Tips:

1-To make bigger samosa's, jus cut the circle into two portions.

2-Dont fry on high heat.

3-Always cover dough n samosa's with damp cloth before frying.

4- To store samosa's for longer time, fry samosa's until u saw light brown spots coming up. Remove imm n place them on paper towels. 

Once cooled, wrap them in plastic wrap individually. These helps samosa's stay fresh n doesn't stick together. If u put them in a ziploc bag without wrapping, when you thaw samosa's, dough will be little watery n saggy. So wrap n store them in ziploc bags n freeze. Can be stored upto 1 month.

Thaw them for 4 hours before u fry..