Samosa

Samosa 

When it comes to Monsoon and rainy days all I can think of having a cup of tea with hot Samosa's while it rains outside.  So, for my love for the samosa and for the rains, I have prepared my favorite snack, potato-stuffed samosas.

In India, usually in evenings, it's a very common scene in the market, hot samosas coming out of every gulli and people munching on it with lots of chutney or chole.

Nutritional Value 
This is a high-end calorie food as it is deep fried and it has potato filling in it. For me it tastes heavenly, I will skip a meal but never samosa. People with cholesterol or high BMI should not even see these beauties.

Calories*- 250 each

All-purpose flour- 600 kcal

Potato- 300 kcal

Peas- 80 kcal (1/2 Cup)

Oil- 2000 (1 cup)

*calories are an estimation of my cooking.

Servings- 12 pieces


Ingredients

For dough

All-purpose flour - 2 & 1/2 cups (350 gms)

Oil- 1/2 cup

1/2 teaspoon salt

Carrom seeds ( ajwain - 1/2 teaspoon)

1/2 cup water


For Filling 

6-medium sized boiled potatoes

1/2 cup - boiled peas

1/2 teaspoon cumin seeds

1/2 teaspoon amchur powder

1/2 teaspoon cumin powder

1/2 teaspoon green chilies (chopped, optional)

1/2 teaspoon coriander powder

1/4 teaspoon turmeric powder

1 tablespoon salt (adjust to taste)

1/2 teaspoon Red chili powder

1/2 teaspoon garam masala

Method 

To make a dough 

1. First mix the dry ingredients together then add oil to it, try to mix as much as you can so when you bind the flour just by hand it forms a loose shape (see pic).  
2. Now add water 1/4 cup at a time and try to knead as tight as possible, water quantity may vary so always add water slowly till you form a dough. Brush the top with oil and cover it with a damp cloth and keep it aside. 

The filling 

1. Take a deep heavy bottom dish and 2 tablespoon oil in it. As it gets hot add cumin seeds to it and let it splatter. 
2. Add all the dry spices in it at once and fry for few seconds. 
3. Add peas and cook covered for 1 minute. 
4. Add mashed boiled potatoes and mix it thoroughly with the spices.  
5. Now, add chopped coriander and mint leaves and fry it in low heat for 5 to 8 minutes or till you get the aroma of spices. Cover and let it cool. 

For Frying 

1. Take a heavy bottom pan or Indian kadhai and fill it halfway through. The oil should cover the samosa eighty percent while it is frying. 
2. Now divide the dough into balls and flatten it in oval shape using a rolling pin.
3. Cut the flattened dough in two parts and add water to the end of the sides and turn to make it a small triangle (see pic). 
4. Fill 3/4 of the cone with filling and close it using water at the ends. 
5. Make all the samosa ahead of frying. 
6. At this point you can freeze the samosa too and whenever you want to eat just fry the frozen samosa without thawing it. 
7. The oil should be of minimum temperature around 220 to 240 F as in hot oil the samosa won't be able to cook thoroughly so it is important to maintain the temperature constant while frying. 
8. Regularly toss and turn the samosas to brown it evenly from all sides. 
9. Serve it with your favorite dip or chutney, it will never disappoint.

Enjoy!