Samosas...indian Savoury Pies
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Yields:
-
30-36 samosas
ingredients
-
The Dough
- 250 g all-purpose flour
- 2 tablespoons oil
-
The Paste
- 1 tablespoon all-purpose flour
- 1 tablespoon water
-
Filling
- 4 potatoes, boil, peel and coarsely break into smallish bits
- 2 tablespoons oil
- 1 teaspoon cumin seed
- 1 inch ginger, finely chopped
- 2 tablespoons coriander leaves, finely chopped
- 1 -2 green chili, finely chopped
- 2 teaspoons chat masala
- 1 teaspoon roasted cumin powder
- 1⁄2 teaspoon garam masala
- salt
directions
- ---The Dough---.
- Mix and rub oil into the flour till you can make firm balls with your hands.
- Add a bit more oil, if necessary.
- Add water, a little at a time, to make a very stiff dough.
- It should be so stiff that you should not require any extra flour for dusting while rolling.
- Knead for 5-7 minutes, roll into a large ball.
- Cover with a damp cloth and set aside while you make your filling.
- ---The Filling---.
- Heat oil.
- Add cumin seeds, ginger and green chilies.
- Give it 4-5 twirls, add potatoes and everything else.
- Sauté for two minutes.
- Remove.
- ---The Paste---.
- In a cup, make a thick paste with 1 tblsp of flour and 1 tblsp of water.
- This is the 'glue' with which you will seal the samosas.
- When all the above is organized, make walnut-size balls with the dough and roll each out to make circles of about 6" in diameter.
- With a sharp knife, halve each circle to make 'D' shapes.
- Put a little paste on half the length of the cut side and overlap it with the other half to form a cone.
- Lightly press the glued edges to seal.
- Fill the cone 2/3rds with the mixture.
- Again, apply paste on the insides of the open edges at the top.
- Press to seal the glued edges.
- Voila!
- Your triangular shaped samosa is ready to be fried!
- Make all the samosas--remember to cover them with a well-squeezed damp cloth.
- When all are done, heat oil, 3 inches deep, in a wok/fry pan.
- Slide each samosa in--do it in batches of 6 or 8.
- Once you have a batch in the oil, reduce heat and fry on medium-low till they are golden brown and nice and crisp.
- Serve hot with ketchup or coriander/mint chutney.
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Reviews
-
For a person who is a beginner in making samosas, or is trying them out for the first time, this is a wonderful recipe! I made this for the Pick Your Chef contest(July 25-27'03)! These are not spicy even after having 3 green chillies in them due to which, even 10-12 year old's can enjoy them! I served these with Sweet(Metha) chutney! This made 18 samosas that were gone in less than 8 minutes! The staff at my dad's office said I made their day(they love to eat!). Next time I'll be using some lemon juice, greenpeas, mushrooms, more green chillies, more chat masala and more garam masala. I used 2 tsps. powdered cumin this time and loved it. I'm also considering using some dried kasoori methi for this(crumbled between my palms). I did use 1 1/4 tsps. salt this time, but will use a little(about 1/2 tsp.) more next time. I did fall short on the amount of paste used to seal the samosas. I had to make exactly the same amt. more of what is stated here. Thank You for the recipe!
RECIPE SUBMITTED BY
Honeybeee
New Delhi
I live in New Delhi, India. I am a stay-at-home grandmom. I spend a fair amount of time on the net....and while surfing for a recipe ran into this site. After that; this is it....a one-stop station for every kind of recipe. I have no favourite cookbook but love collecting recipes from any source. I play a lot of scrabble (Any potential scrabblers out there?!) and hate cooking in summers. Temperatures run into the 40 degrees cent. range and our kitchens are not airconditioned!! I love travelling and, given a chance, would take a month long luxury cruise which touched exotic ports! Aaaahhh....pure bliss!!!!