SAMOSA

A samosa is a fried pastry with savoury ( most common- potato filling) filling. These triangular shaped fried snack can be prepared by baking and air frying too.
Though Samosa doesn’t need any introduction . It is not only popular in India but in several countries of world too. Study says that the origin of Samosa is in Middle East and it was introduced to India during the Mughal rule. Whatever the origin is but Samosa is considered as an essential Indian delicacy , specially aloo (potato) Samosa which is most popular in Northern India but now we can find it all over India. Samosa is very common street food and very common choice for any party , high tea party or meet ups.
It can be prepared with various fillings but potato filling is very common and popular . Look at the popularity of Samosa ,that 5th September is celebrated as World Samosa Day.

Preparation time: 20 minutes
Cooking time : 20 minutes
Serves: 4 persons

Ingredients:

For dough:

2 cup all purpose flour
4 tbsp ghee
1 tsp carrom seeds
Salt to taste

For filling:

6 medium size potatoes
1/4 cup boiled peas
2 tbsp oil
1 tsp cumin seeds
1 tbsp coriander seeds
1 tsp red chilli powder
1 tsp garam masala
1 tsp dry mango powder
1 tsp cumin powder
1/2 tsp coriander powder
2 tbsp ginger chilli paste
2 tbsp finely chopped coriander
Pinch of asafoetida
Salt to taste
Oil for frying

Method:

1. Wash, cut and pressure cook potatoes.

2. Knead a hard dough and cover it for 30 minutes.

3. For filling, heat oil, add cumin seeds, coriander seeds and asafoetida. Saute it for few seconds and then add chilli ginger paste.

4. Then add boiled potato and peas. Add rest of spices and mix well.

5. Mash it with a masher.

6. Add chopped coriander and salt. Mix well and turn off the heat.

7. Now divide the dough in equal 8 parts . Take one part and roll it oval . Cut it in the centre.

8. Take one part , fold it from centre and stick 2 sides as shown in the picture. Wet the sides with water to stick it firmly.

9. Fill it with prepared potato filling and seal it.

10. In hot oil, deep fry it from both sides till it becomes golden .

11. Serve hot.

Note:
1. Can add mint leaves along with coriander.
2. Can add fennel seeds also.