Samosa – Popular savory snack

Samosa is the most popular Indian street food that is loved by everyone. Not only in India but it is popular almost all over the world. Every region has it’s way of shapes like triangular, cone, half moon etc. and stuffing of this flaky crispy pastry which is either baked or fried.
The Indian style samosa is made with all purpose flour stuffed generally with mashed potatoes, peas, spices, sometimes with dry fruits and lentils when it can be kept for a month as dry snack. It is accompanied by chutneys (Imli & Green coriander).

I think Samosa doesn’t need more explanation, most of our parties, get together are incomplete without this yummy and chatpata savoury snack.
The perfect samosa need correct amount of oil in it while kneading the dough to make it khasta/crispy and also the most important is the chutney. As a Samosa without chutney is like cold coffee without ice.. Hahaha..

Let’s move further I made these cute little savories in triangle shape and stuffed the potatoes onion masala. What are you waiting for check the recipe below and quickly head to the kitchen to make them for you and your family.. If you do try this recipe, just click a picture and tag me @culinarychaser or #culinarychaser on Instagram.

Ingredients:

For dough

For stuffing

• 200 gm boiled potatoes
• 2 medium sized finely chopped onions
• 1 tsp chopped ginger
• 2-3 chopped green chillies
• 1 tsp cumin seeds
• 1/4 tsp kalongi/ nigella seeds
• 1/2 tsp Turmeric powder
• 1/2 tsp Chilli powder
• 1 tsp Aamchur / Dried mango powder
• 1/2 tsp Garam masala
• 2 tsp Coriander powder
• 1/4 cup Coriander leaves
• Salt as per taste
• 1 tbsp Oil / Ghee

Other Ingredients
Oil for frying samosa

Procedure
In a large bowl add flour, salt, ajwain and oil. Mix it all generously and take some flour in hand it should make a firm lump. Now add water little by little, knead the dough firm and smooth a bit hard than normal chapatti dough. Cover and keep it aside.

Meanwhile lets make the stuffing

• Heat oil in pan, when hot add cumin seeds, kalonji when the seeds splutter add ginger, green chillies and saute for a minutes on low flame.
• Then add onions and saute them till becomes translucent and then add all spices
• When done add mashed potatoes and mix everything well and cook further for a minute more. Remove it off the heat and let it cool.

Final assembling

• Make equal size balls from dough. Take one ball and roll it in oval shape 2-3 mm thick sheet and cut in half
• Take one half, roll it in cone shape applying water stick them together and press the edges.
• Fill in the stuffing and stick the corners together by applying water seal it properly.
• Heat enough oil on medium flame and fry for 6-7 minutes until crispy and golden brown.