Samosa! Does this snack need any introduction? It's the favourite tea time snack of all Indians 😍.
While the stuffing can vary, however the most common and loved stuffing is that of potatoes.
Follow the below Recipe and do leave your feedback/suggestions in the comment section.
INGREDIENTS
For Samsosa Pastry:
▪️ All Purpose Flour (Maida) : 2 Cups
▪️ 4 tbsps Ghee/Oil
▪️ Salt as per taste
▪️ Oil for frying
For Samsosa Stuffing:
▪️ Roasted Jeera and Red Chilli powder: 1/2 tbsp
▪️ Chilli Flakes: 2 teaspoons
▪️ 2 finely chopped onions
▪️ 2 Green chillies
▪️ Chat masala: 1 teaspoon
▪️ Finely chopped Coriander Leaves
▪️ 5 medium sized boiled potatoes
▪️ Boiled Peas and Corn (Optional)
▪️ Roasted Peanuts
▪️ Salt to taste
INSTRUCTIONS:
For Making Samosa Pastry
1. In a mixing bowl take all purpose flour, add salt and ghee/oil.
2. With your fingertips rub the ghee in the flour to get breadcrumb like consistency.
3. Add 1 or 2 tbsp water.
4. Begin to knead, adding water as required.
5. Knead to a firm dough. Cover the dough with a moist napkin and keep aside for 30 mins.
For Making Samosa Stuffing
1. Peel and smash the boiled potatoes in a mixing bowl.
2. Add finely chopped onions, roasted Jeera and chilli powder, green chilli paste, Peanuts, chilli flakes, chat masala and coriander leaves.
3. Add salt as per taste and mix everything well.
4. Keep it aside.
Making Samosa
1. Knead the dough lightly again after 30 mins.
2. Divide the dough into small pieces.
3. Roll each piece in your palm to small balls. Then roll it in a rolling pin keeping the thickness neither thick nor thin.
4. Cut with a knife or a pastry cutter through the center of the samosa pastry.
5. With a brush or with the help of your fingertips apply some water on the sliced edge.
6. Join the two ends bringing the watered edge on top of the plain edge as shown below.
7. Press the edges well so that they are sealed and should look like a cone.
8. Stuff it with the potato stuffing.
5. Apply or brush some water on the open edges.
6. Press both the open edges together making sure there are no cracks.
7. Prepare all the samosa cones by following steps 3-6. Keep them covered with a moist napkin while preparing them.
8. Now heat oil for deep frying in a Wok/Pan.
9. Once the oil becomes hot ( test it by adding a small piece of dough), gently slide 3-4 pieces of stuffed samosas.
10. Fry in low flame and turn over once it turns golden brown.
11. Fry the other side as well.
12. Drain the excessive oil from Fried Samosa in paper towel.
13. Serve hot with chutney/ketchup
*** Small Video of Mini Paneer Stuffed Samosa ***
