Recipe By: Swati Singhal
I love samosas. I love eating them and I love making them. The first crunchy bite followed with a hot potato subzi, the awesome combination of crunch and taste is just beyond words. I learnt to make samosa from my mother. I got married and the pressure of impressing my new husband and his parents, made me make samosas one fine day. But, chaos followed by disaster. My samosas broke while frying. But then, my husband lovingly encouraged me, he was so kind to suggest that don’t worry we will buy from outside and enjoy. OOOH!! NO!!!
I was determined to make perfect samosas. Over the years, I can confidently say I am now a samosa expert. It’s not difficult! With a bit of love and patience you can also make yummy crunchy samosas.
Here’s my recipe for sumptuous samosas:
To make approximately 10-12 samosas you will need:
- 1 ½ cups, all-purpose flour or you can use wheat flour
- 2 big Boiled potatoes and a cup of green peas
- An inch of grated ginger
- A pinch Asafetida, a tsp. cumin and mustard seeds, a tsp. turmeric, a tsp. garam masala and salt as per taste.
- Green chillis (adjust as per hotness needed.. ;-))
- 2 tsp. oil (whichever brand you prefer)
Start by kneading the flour. It should be of a tight consistency. Cover it and keep it aside for 15-20 minutes.
Start preparing the filling now.
Place a pan on heat, add 2 tsp. oil, and then add the mustard seeds. After it cracks, add on cumin and the asafetida. Add the grated ginger and green chilly. Add the mashed potatoes and peas and give them a good mix. Add the salt as per taste and cover it.
Cook for a few minutes till it comes to a fine mashed consistency and the spices and the vegetables are mixed altogether. Take the filling out on a plate and let it cool.
Now comes the part where you put the stuffing in the dough cones.
With your rolling pin, roll out a roti of around a 5-6 -inch diameter. If you want bigger samosas, roll out bigger rotis. It should not be too thin as well as too thick. Using a knife cut the rotis in semi circles and roll it into a cone shape. Now, fill the stuffing in it. Seal the sides and keep aside.
Do this with remaining dough. After you have prepared the samosas, time to deep fry them in oil.
Start frying the samosas in warm oil and over some time, increase the heat. This trick will allow the crust to be crunchier.
There you go! Yaay yaay…Yummy crunchy samosas are ready.
Serve the samosas with coriander chutney and tea / coffee
Tip: you can vary the stuffing. You can use cottage cheese / paneer, vegetables or I have seen meat stuffed samosas too.