Subscribe to the newsletter!

Monday, October 16, 2017

The Classic Samosa

Happy Diwali to everyone that celebrates this festival full of food, firecrackers, gifts and parties! But you never need an excuse to stuff your face with samosas!

This recipe will yield about a dozen samosas.

For the stuffing, boil two medium potatoes and roughly crumble them; set aside. In a pan, heat a spoon of ghee and add cumin seeds, two chopped chillies and a teaspoon of ginger paste. Add the crushed potatoes and a half cup of peas, and a spoon of turmeric, a pinch of red chilli powder, a half spoon of garam masala, a half teaspoon each of cumin and coriander powder, a pinch of asafetida, salt to taste, and a half spoon of amchur powder. Stir together until mushy, add a half cup of chopped coriander leaves, and turn off the heat. Let cool.

For the dough, mix together two cups of maida (refined flour) with a quarter of a cup of melted ghee, a third of a cup of water, a spoon of ajwain seeds and a pinch of salt. Knead together into a smooth ball of dough.

To make the samosas, tear off a bit of dough and roll into an oval shape. Use a knife to cut the oval widthwise. Fold one half into a cone using water to bind the edges. Fill with stuffing and pinch the opening shut.

Deep fry or bake the samosas at 180 for 40-45 minutes. I baked for 25 minutes and flash-fried for a few seconds to get the texture right. Serve piping hot!