Samosa is one of India’s favourite roadside snacks. Though it is known by different names (like in Bengali shingara, in Hindi samusa, in Punjabi samosa etc.), typically it is distinctly triangular in shape with a stuffing, such as spiced potatoes, onions, peas etc. Here I am talkig about cocktail vegetable samosa, where peas and fresh coriander leaves are used along with potatoes.
Prep Time 15 minutes
Cook Time 25 minutes
For the Covering
• Refined flour 1 ½ cups
• Oil 4 tablespoons
• Salt to taste
• Warm water
• Carom seeds or ajwain a pinch
• Oil for deep frying
For the stuffing
• Small cubes of potato 1 ½ cups ( boiled and peeled)
• Green peas ¼ cups (boiled)
• Coriander leaves 2 tablespoons (finely chopped)
• Green chillies 3 (finely chopped)
• Cumin seeds ½ teaspoon
• Chilli powder 1 ½ teaspoons
• Mango powder 1 teaspoon
• Pepper ¼ teaspoon
• Garam masala ¼ teaspoon
• Salt to taste
• Oil 3 tablespoons
Prepare the dough
In a big bowl add the refined flour and salt. Add 4 tablespoons of oil and rub with fingures, so that the mixture resembles breadcrumbs. Add warm water gradually and prepare a stiff dough and keep it aside
Prepare the stuffing
Heat some oil in a pan. When it turns hot, add the cumin seeds and green chillies. Fry briefly. When the cumin seeds become brown, add the boiled potato and peas. Cook on medium flame for about 2 to 3 minutes. Mash them lightly using the back of the spoon. Now add the chilli powder, mango powder, pepper, garam masala and salt and cook on a medium flame for 2 minutes. Stir it occasionally to avoid burning. Add the coriander leaves and mix well. Now switch off the flame.
Make the cone and fill it up with the stuffing
Knead the dough well. Make a small ball of the dough, dip in dry refined flour, roll out into a thin round disc, about 4”in diameter and cut it into two equal halves. Take one half, apply a few drops of water at the edges and form a cone. Put a small portion of the filling in the cone, apply a little water on the inside edges of the cone and press to seal the cone. Do it with the remaining dough.
Deep fry the samosas
Heat oil in a frying pan. Deep fry the samosas, 3-4 at a time, on a medium flame till they turn golden brown in colour from both sides. When they become crisp, drain on absorbent paper to get rid of the excess oil.
Better serve with green chutney and tomato ketchup.
Serve hot accompanied by green chutney and tomato ketchup.