How to Make Perfect Samosa Recipe

Singara or samosa snack a vegetarian appetizer can be considered for more than ten centuries that can calm the hunger of the Indians. A truly traditional snack which is prepared with small variations depending on the region. The classic version includes a fried pastry stuffed with potatoes, peas, onions and cheese paneer but you can find, especially in South India, a filling made with meat or fish. Naturally, in this case there is an abundance of spices that make spicy samosas and fragrant cumin, black pepper, ginger and coriander. With food so spicy it is difficult to hazard a combination, perhaps with its aroma and softness could complete a fusion food really appetizing.


Inside the samosa is all the flavor of India cooked in different variations depending on the geographical origin of those who are in the kitchen. The samosas have a thin paste and are very spicy and have a particular taste, not readily identifiable, but very enjoyable, due to its mix of spices used. The samosas are pyramid-shaped dumplings stuffed with spiced potatoes and vegetables.

As for the breakfast puri sabji, the best producers of samosas are the sweet shops that usually begin to fry these tasty snacks from late morning until evening before. The dough of the samosa is composed of flour maida, it is detached a ball, flattened with a rolling pin, there is laying above the mixture of vegetables and is then closed again, ready to be fried. The size varies but usually a samosa is consumed in 4-5 bites.

In addition to potatoes are also other common ingredients to snack , onion, chickpeas, peas, ginger, garlic, coriander and mustard seeds. Being quite tasty and spicy, the samosas can be consumed smooth, but it is customary to accompany them with the sauces, which is why in the category of chaat. The chutney typical samosa sold on stalls are ketchup and chilli sauce, but sometimes it is also served with a light mixture of chickpeas.



Prep Time: 50 mins ♥ Cook Time: 20 mins ♥ Total Time: 1 hr 10 mins ♥ Yield: 4 servings

Ingredients:


2 cups all purpose flour
2 tbsp oil
1 tsp ajwain
4 potatoes
1 cup green peas
1 tsp cumin seeds
1 tsp turmeric powder
2 green chilies
1 tsp red chilli powder
1 tsp ginger
1 tsp fennel seeds
1 tsp lime juice
1 tbsp coriander
1 tsp dry mango powder
2 tsp cashew nuts
2 tbsp raisins
Salt to taste
Water


Method:

Mix flour, salt, oil, ajwain. Add a little water at a time. Pat and knead well for several times into a soft pliable dough. Cover it with moist Muslin cloth and keep aside for 15 minutes.

In a bowl add mashed potatoes, salt, cumin, fennel, chili powder, lime juice, mango powder, green chilles, ginger, green peas, cashews raisins and mix well. Add coriander and keep aside.

Make small rolls of dough and roll into a thin oval shape. Cut it into two parts like semi-circle. Now take one semi circle and fold it like a cone. Use water while doing so. Place a spoon of filling in the cone and seal the third side using a drop of water. Repeat with the rest.

Heat oil in a wide vessel and deep fry till golden brown on a medium flame, turning them carefully to the other side so that it cooks on all sides. Deep fry on low to medium heat and not piping hot oil.

Remove onto absorbent paper and serve warm over a cup of tea.