SAMOSA

Ingredients

Pastry sheets

1. All purpose flour or whole wheat flour-  1 1/2 cups (I used whole wheat flour)
2. Semolina(rava)-2 tbsp
3. Ajwain/carom seeds-1/4 tsp
4. Oil- 2 tbsp
5. Water-1/4 to 1/2 cup(approx)
6. Salt to taste

Oil for frying samosas

Filling

1. Potatoes(boiled and mashed)- 2 medium nos
2. Cumin seeds- 1/4 tsp
3. Asafoetida- 1 pinch
4. Green chilies (chopped)- 1 or 2 (according to taste)
5. Ginger chopped- 1 tsp
6. Onion chopped – 1 no
7. Chili powder- 1 to 1 1/2 tsp(according to taste)
8. Turmeric powder- 1/4 tsp
9. Coriander powder- 1 tsp
10. Garam masala- 1/4 tsp
11. Coriander leaves(chopped)- 2tbsp
12. Salt to taste
13. Oil

Method

To prepare the dough for the crust/pastry sheets

• Combine flour,semolina,carom seeds,salt and oil.Mix well until combined.
• Slowly add water and start kneading as you do so.
• Knead for about  3 to 4 minutes to form a soft dough (like chapathi dough).
• Cover  and keep aside for about  30 minutes.

To prepare the filling

• Heat oil in a pan and add cumin seeds,let it splutter.
• Now add asafoetida,green chilies and ginger.Saute till done.
• Add onion and saute till it turns golden brown.
• Reduce the flame to low and add chili powder,turmeric powder,coriander powder and garam masala.
• Saute for about a minute or till raw smell leaves.
• Add boiled potatoes ,salt to taste and mix until combined.Switch off the flame.
• Add chopped coriander leaves and mix well.Keep this aside.

To prepare samosas

• Divide the dough into lemon sized balls.
• Roll this out into thin circles and cut this into half.
• Moisten the edges with water using your finger tips.
• Fold each semi circle into a cone , fill each cone with about 1 tbsp of the filling.
• Dampen the inner edges with water using your fingers and lightly press the edges together .
• Heat oil in a frying pan.Make sure the oil is not too hot.(a pinch of the dough dropped into the oil should stay at the bottom for a few seconds before rising to the top)
• Fry the samosas over low-medium heat ,turning sides in between until it turns golden on all the sides.
• Serve with tamarind and mint-coriander chutney.

Enjoy!!