Making of samosas
Making of Samosas
How to make Samosa / Singada
Big bowl to knead the dough
Flour 2 cups
Salt 1/2 teaspoon
Oil 2 cups or more if needed
Water 6 tablespoon
For potato stuffing
Medium potatoes 5
Oil 4 tablespoon
Onion medium, peeled and finely chopped 1
Green peas1 cup
Ginger, grated 1 tablespoon
Green chili, finely chopped 1
Green coriander (cilantro), chopped 3 tablespoon
Salt 1.5 teaspoon
Ground coriander 1 teaspoon
Garam masala 1 teaspoon
Ground cumin seeds 1 teaspoon
Thyme seed 1 table spoon
Oil for deep frying
Mix flour thyme seed and salt in a bowl.
Add 4 tablespoons oil and rub until the mixture resembles coarse breadcrumbs.
Slowly add about 6 tablespoons water and knead the dough for about 10 minutes or until it is smooth.
Rub dough with oil. Samosa dough should be harder than chapatti or roti dough.
Cover it and set aside for 30 minutes or longer.
Potato stuffing make for Samosa
Boil, cool and peel the potatoes.
Mash the Potatoes
In a pan heat 4 tablespoons oil in medium flame.
Lower the heat and carefully put the onion.
Stir fry until golden brown in medium heat.
Add peas, ginger, green chili, and fresh coriander (cilantro).
Add mashed potatoes, salt and all spices.
Mix and cook on low heat for 3-4 minutes.
Keep stirring while cooking.
Knead the dough again. Divide it into about 10 balls.
Roll it into flat round shape with about 5 inch diameter.
Cut it into half. Make the half into a cone by sticking seam together with a little water.
Fill the cone with about 2.5 tablespoons of the potato mixture.
Stick the top of the cone together with a little water. The seam should be about 1/4 inch (5 mm) wide.
In a deep frying pan heat 2 cup oil over a medium-low flame. (You may use a wok, karahi or any other utensil you feel fit)
When the oil is hot, carefully put in as many samosas as it fits.
Fry slowly, turning the samosas until they are golden brown and crisp.
Drain excess oil and serve hot With Babari ko achar or tomato sauce
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