Samosas are probably the most popular Indian appetizer and are often served as hors d’oeuvres. This recipe is for traditional north Indian Samosa.
Makes 8 samosas.
for the Dough:
1/2 cup all purpose flour
1/2 tablespoon sooji (semolina flour)
1/4 teaspoon salt
11/2 tablespoons oil
1/4 cup minus 2 tablespoon lukewarm water
for the Filling:
3 large boiled potatoes, peeled and chopped into very small cubes
1/2 teaspoon cumin seeds
2 chopped green chilies
1 teaspoon coriander powder
1/4 teaspoon garam masala
1 teaspoon amchur (mango powder)
1 teaspoon salt
2 tablespoons oil
1/2 cup green peas (frozen)
Making the Dough:
Mix the flour, sooji, salt, oil and salt together to make a soft dough (add more water as needed).
knead the dough for about 1 to 2 minutes to make the dough smooth and pliable.
Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15 minutes.
Making the Filling:
Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
Add cumin seeds as cumin seeds crack, add green chilies, coriander powder and stir for few seconds.
Next add green peas and turn heat to medium and stir until tender.
Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste.
Let the filling cool to room temperature.
Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.
Knead the dough for a minute.
Divide the dough into 4 equal parts and make into balls.
Roll each ball into 6-inch diameter circles and cut each circle in half.
Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
Continue filling the rest of the samosas.
Heat about 1-1/2 inch of the oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
Place the samosas in the frying pan a few at a time.
After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides. If you use a high heat, the samosa crust will be too soft and not crispy.
Boil the potatoes just until tender. Be careful not to poke the potatoes multiple times while they are cooking, as they will absorb the water. Drain immediately and keep aside until cool enough to touch.
The dough has to be kneaded well; otherwise, the samosas will not come out as crisp.
If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth.
Samosa can be prepared ahead of time and can be freeze for a month.
Before freezing fry them enough until samosa changes the color to very light gold brown.
After samosas are on room temperature bag them in zip lock bags and freeze them.
To use frozen samosas take out as many you need and fry them on medium heat.