Samosa

Samosa is such an appetizer which is loved by almost everyone. The taste and crispiness of Samosa makes it a unique and yummy snack. You can make variety of fillings and get a different taste each time you make. Here is what you need,

For dough making,

• 1 Cup Maida ( All Purpose Flour )
• 1/4 Cup Sooji
• 1 Tbsp of Oil
• 1/4 Tsp Ajwain Seeds
• Salt To Taste
• Water for Kneading

For filling,

• 1 Onion ( Small )
• 2-3 Green Chilies ( depending on your taste ) 
• 1 Tsp Oil
• 1/2 Tsp Jeera Or Cumin Seeds
• 1/4 Tsp Turmeric Powder ( Haldi )
• 1/2 Tsp Garam Masala
• 1/4 Tsp Coriander Powder
• 1/2 Tsp Amchur Or Mango Powder
• Salt To Tate
• 3-4 Potato's Cut into Small Pieces and Boiled ( I prefer cut potato's instead of mashing! )
• 1/2 Cup Green Peas ( Cooked or Frozen )

To Make Dough - In a mixing bowl, take maida, sooji, ajwain seeds, salt & oil. To this add water to make a dough. Knead the dough like you do for Poori ( dough should be little dry side ). Cover and let it sit for few minutes.

To Make The Filling - In a pan add oil. Once it's hot add cumin seeds and next add green chilies. Fry and add onions and turmeric powder. Now fry for a minute. Add Green Peas and the remaining spices-coriander powder, garam masala, amchur and salt. Now add the cubed potatos and mix gently. Filling for the samosa is ready so switch off the stove.

To Make Samosa -  Take a lemon sized ball from the dough and roll it using a rolling pin. Roll it to make a naan( or roti ) shape. Or in other words roll it to make an oval shape ( not like chapati ). Now cut this into half. Take one of the semicircle & apply water ( or water-maida paste but i use water ) along the edge. Now make a cone using the semicircle and make sure it is sealed properly! Fill the cone with the vegetable filling and seal the mouth of the cone.  Do the same with rest of the dough and filling.

Frying - Heat oil in a pan for deep frying. Make sure the heat is medium ( or on the lower side ). Once the oil is ready, drop the samosas carefully. Fry them until they turn into golden color. Now remove from the pan and place them in the paper towel to absorb excess oil. Serve with tamarind or mint chutney.