A samosa (/səˈmoʊsə/), sambusa, or samboksa is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, lentils, macaroni, noodles, cheese, minced lamb or minced beef. Pine nuts can also be added. Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape. Indian samosas are usually vegetarian, and often accompanied by a mint chutney.
Samosas are a popular appetizer or snack in the local cuisines of the Indian subcontinent, Southeast Asia, Central Asia, Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa. Due to cultural diffusion and emigration from these areas, samosas in today's world are also prepared in other regions.
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Step 1: Ingredients
Ingredients (For 14 Samosa, adjust quantity as per your requirement),
- Maida (Finely ground flour / White flour / All Purpose flour) - 200 g
- Ajwain (Celery seeds | Oregano seeds) - 1-2 tbsp
- Salt - As per your taste (1/2 of the salt you are going to use. Rest half will be used in adding in stuffing)
- Water for kneading flour - (Around 1 glass) Edible oil: 1-2 tbsp
- Green chilli chopped
- 1 big tbsp garam masala
- 1 big tbsp corainder powder
- 1 tbsp red chilli powder
- 1 tbsp Amchur powder Frozen peas
- 1 small bowl Remaining salt
- Fresh corainder leaves chopped - 1/2 to 1/3 small bowl
- 3 potatoes - Boiled and Medium sized
Step 2: Kneading
- First take flour(Maida) in a big utensil as shown in the video.
- Add salt and Ajwain(Celery seeds). Mix it well.
- Add little oil as shown (1-2 tbsp).Mix well so that oil gets mixed in whole flour.
- Make sure no lump formation is happening while mixing.
- Add water slowly as shown and knead the flour.
- Don't add water in one go and add it in steps as needed. Flour should be stiff.
- After kneading, cover it and leave it for 10-15 minutes.
Step 3: Stuffing
For stuffing, first mash potatoes as shown in the video.
Add all the items mentioned under 'For stuffing' with mashed potatoes.
- Mix them well as shown in the video.
- Keep it aside.
- Take small flour parts and prepare round balls as shown in the video.
- Coat the flour balls with all purpose flour (Maida) as shown in the video.
- Create the layer for Samosa with Roller pin as shown in the video.
- Ideally layer of Samosa should be thin.
- Now cut the layer from between as shown in the video.
- Apply little water on sides and close the layer as shown in the video.
- Press the top part of closure to avoid oil from entering. Now Samosa cone is ready.
- Fill 3/4 or 80% of the cone with the stuffing we preparedn as shown.
- Seal the closure by applying water with hands on upper portion as shown in video.
- Seal the closure well so that it shouldn't open while frying.
- Prepare rest of the Samosa closures in a similar manner.
Step 4: Frying
- Heat enough oil in a vessel or wok for frying.
- Oil should be enough to cover over Samosas fully. (Divide Samosas in batch)
- To check oil is hot or not put very little flour, if it is hot then flour will come up.
- Take it out. Swtich the flame to low (lowest option available).
- Now slowly add in Samosa closures.
- We are frying four Samosa in one batch.
- Fry till they become light brown.
- You can see that no samosa is broken becuase we ensured it is tightly stuffed and closed and also we kneaded flour well.
- Flip the Samosas slowly as shown in the video.
- Once they are light brown as per your requirement, take them out leaving the oil behind in a paper towel.
- You can see that our Samosas didn't absorb any oil becuase we kneaded flour well.
- Fry rest of the Samosas in similar fashion. In 200 gram flour, fourteen Samosas came out.
Step 5: Serving
- Transfer the Samosas to serving dish.
- Enjoy your Samosa with homemade green chutney or Sauce along with cold drink or tea.
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