Samosa

Piping hot samosas with a steaming cup of tea on a rainy day is a pure taste of heaven. Making samosas at home is not a difficult task with simple to follow methods. Crispy outer with spicy soft potato filling  samosas are mostly serve at roadside stalls and cosy restaurants. Samosas are one of many popular Indian snacks. Crispy,light and burst with delightful flavor samosas are great to serve as tea time snack.

Ingredients

1 cup all purpose flour
1 tbsp vegetable oil
1/2 tsp salt
1/4 tsp carom seeds/omam
Vegetable/canola oil for deep frying
Water as required

For Potato Filling

3 medium potatoes,boiled and mashed slighly
1 medium onion,finely chopped
1/2 inch ginger,finely chopped
1 green chilly,finely chopped
1/2 tsp cumin powder
1/4 tsp turmeric powder
1 tsp chilly powder
1 tsp coriander powder
1 tsp lemon juice
1 tsp cumin seeds
2 tbsp chopped coriander leaves
2 tbsp oil
Salt to taste


Methods

For The Dough

In a large bowl, combine all purpose flour,salt,carom seeds,oil and mix well. Add water little at a time and keep kneading to form a soft dough. Cover with cling wrap and keep aside.

For Filling

Heat oil in a pan, add cumin seeds. Once cumin seeds sizzles, add chopped onion,green chilly and ginger. Saute till the onion translucent.

Add the turmeric powder,chilly powder,cumin powder,coriander powder and salt. Saute for 2-3 minutes.

Add the mashed potatoes and coriander leaves. Stir well. Remove from heat and add the lemon juice. Mix well.

Make size ball from the dough. Roll the dough to a round shape with a rolling pin. Cut the rolled dough into half. Wet the sides of the dough with little water and fold it into cone by bringing both side of the edges to the center and overlapping the first.

Fill the cone with the prepared potato stuffing. Seal the edges by wetting it with little water and pleat the edges to secure the filling. Repeat the process with the remaining dough.

Heat oil in a wok or pan for deep frying. Drop a small piece of the dough into the oil, if it raises to the surface immediately, the oil is hot and ready for deep frying.

Reduce flame to medium, and fry the samosas both sides till golden brown.

Serve with a hot cuppa of tea