Samosa (traditional Indian Food)
Instructions
For the dough:
Take the Maida, add the ajwain seeds, salt and oil to the maida and mix well
by mixing well each flour grain will be coated with the oil and it gives the crunchy
texture to the samosas. Start adding water little by little and kneading properly
make a stiff dough and let it rest for 15 to 20 mins.
Potato stuffing:
Heat some oil in the pan, add the cumin seeds, and ginger garlic paste, green chilies.
Cashews and turmeric mix well and let cook for few mins. Then add the red chili powder
coriander powder and cumin powder. Add little water so the masalas don't burn.
Then add the diced potates,salt and coriander leaves. Sprinkle the lime juice over it.
You can make any stuffing of your choice with any variations.
Samosa:
Make rolls of the dough depending on the size of samsosa you want.
Roll the dough in circle first and then make them oval in shape. Cut that
oval shape into half. Take that half apply water on all edge, take one end
bend it in canter and taking other end overlap it on the first edge making it
a triangle or cone. Fill the cone with the stuffing and seal the edges as shown
in the video to get a triangular shape for the samosa.
Samosa using spring roll sheet:
take 2 spring roll sheet and cut them in centre. take the half sheet which is 2 ply
apply water on the sheet or egg wash and make a cone of it, stuff it with the
stuffing and seal the cone using water or egg wash making it triangular in shape.
Now fry the samosaos in the oil till they turn golden brown.
The samaso with the dough requires oil temp., of @ 300'F while the
spring roll samosas require higher temp., of 350 'F.
Enjoy the samosas with your favorite chutney.
