Samosa – Deep Fried Indian Patty
Prep Time: 20 mins
Cook Time: 20 mins
Here comes the long awaited post about Samosas, a very common Indian snack. My mouth begins to water as I write this, because the taste of samosas are superb, particularly when they're homemade.
After my feeble attempts to explain to a long distance friend what a samosa is, I thought: Why not make it at home and share the recipe. That got my husband excited too!
For the recipe, we need oil, fine wheat flour, potatoes, green peas, salt, garam masala and optional clintario seeds. If you don't have India's special spice mix Garam Masala, you can simply add black pepper or red chilli powder in its place.
To start with, boil 2 medium sized potatoes and about half a cup of green peas. Peel and mash the potatoes and add boiled peas to it. Add salt to taste , 15-20 clintario seeds and half tsp garam masala or pepper powder. This mixture is used for filling.
Knead 2 cups of flour with water and optional salt and oil. Now use a rolling pin to flatten the flour balls and make it into a cone. Fine flour can be tricky to handle and it takes practice to do it well. Don't lose hope if you are trying it for the first time. Add the filling inside the cone and press the ends together so that the layers stick together.
It is important that there are no holes in the stuffed cones. Now take some oil in a pan for deep frying and heat it. Add the cones and wait till they turn golden. The picture shared above is a real one taken at my home. Samosas made in the market look slightly different. They often have a perfect shape and a uniform texture.
Serve hot with tomato ketchup, coriander and mint chutney or any other dip of your choice.
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