Indian oil fried snacks are so delicious in taste. It is greater when it has got little kick. Samosa is a very popular snack which is filled with veggies like green peas, mashed potatoes etc. and some fragrant masalas. Because of the fillings they look little plump.
Here I am presenting Vegetable Samosa, spicy and deep fried snack that has a crisp and flack outer layer made of all-purpose flour and rich filling of mashed potatoes, peas and spices, which is a popular street food of India. It’s a favourite snack among people of all ages and generally served with tamarind chutney, coriander chutney etc., The great convenience about this snack is that it can be prepared as per one’s liking of perfection, hot or not too hot, tangy and spicy taste.
I was surprised seeing Samosas in our school canteen here in Kinshasa. Yes, though samosa is an Indian origin snack, it spread to almost all South Asian countries like Pakistan, Bangladesh, Nepal, Tibet etc., and now to the entire world!! One can find this snack in almost all bakeries and all the street snack stalls in every nook and corner of India, especially North India. The price of course varies..
I was a bit scared to make samosas on my own, as it is basically a North Indian snack (though it is very common in all parts of India). As I am a South Indian, I am not used to making it at home. But all these years we have been enjoying eating Samosas. We love its tangy and spicy taste. So it has been my long time wish to make Samosas on my own. It came out perfectly too. What I understood is, it’s quite simple and easy to make this snack. The only thing you would find it little tougher is to get the trick of putting it together and the technique of folding the dough in order to get the corn shape. Once you learn that technique and you get used to that, I am sure, you would love making samosas like me..
There is no defined recipe for making samosas. You can use any kind of filling, either it can be vegetarian filling or non-vegetarian filling like minced meat or egg. If you wish you can fill these triangular shaped corns with sweet filling!! Here I am sharing the recipe of Veg filled samosas and it is the most common veg filling of samosas in India.. The main advantage of this snack is one can prepare it at one’s liking.
It is being liked by all people irrespective of different age groups.
You can make his snack in bulk and freeze it. Thaw it and fry it just before serving.
Here goes the recipe of Vegetable Samosa:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Servings: 4
Ingredients for making Samosa’s outer crisp cover:
1 ½ cups All Purpose Flour or Maida
½ tsp. carom seeds (ajwain)
1 tsp. ghee
1 tsp. Vegetable Oil
Salt to taste
Water to knead the dough
Ingredients for Stuffing the Samosas:
2 medium Potatoes boiled and diced
2 Green Chillies finely chopped
1 TBSP. chopped Cashew Nuts
½ cup green peas / mutter
½ tsp cumin
1 tsp ginger garlic paste
¼ tsp. Turmeric Powder
1 tsp Coriander powder
½ tsp. Garam Masala powder
1 tsp. fennel seeds powder / saunf
1 tsp. dry Mango powdr / Amchur Powder
5 Mint Leaves chopped (optional)
2 tbsp. Coriander Leaves chopped
Salt to taste
Oil for deep frying.
How to Make Samosas:
Boil potatoes in salted water in a pressure cooker until soft. After boiling, transfer them to a colander to remove excess water. Peel the potatoes and chop it or lightly mash it. Keep it aside. Microwave green peas for 2 minutes. Keep it aside. (Remember, I have used frozen green peas. See my Recipe Notes).
Make dough for crispy outer layer. Take flour, carom seeds, oil and salt in a wide mouthed bowl. Mix all the ingredients properly in such a way that each flour grain should be coated with oil. Add water in small quantities and knead firm dough, which should be harder than paratha dough). Cover it with wet muslin cloth and let it set for 15-20 minutes.
When the dough is setting, make stuffing for samosa. Heat 2 tbsp. cooking oil in a kadai over medium flame. Add cumin seeds and ginger garlic paste. Stir and cook for a minute. Add boiled green peas and sauté it for a minute. Add amchur powder, turmeric powder, coriander powder, fennel seeds powder and garam masala powder. Sauté it for a minute. Add chopped / mashed potatoes and salt. Taste the potatoes and add if you need more salt, add now. Mix them properly and cook for 2 – 3 minutes. Add coriander leaves, mint leaves and mix well. Turn off the flame and transfer the stuffing mixture to a bowl. Let it cool for a while.
After 15-20 minutes remove the wet cloth and knead the dough again until smooth. Divide it into 6 small portions and make round shaped balls from it. Take one dough ball and press it between your palms to flatten it a little. Put it over rolling board and roll it out into round shaped puris having approx. 5 or 6 inch diameter. Cut it into 2 semi circles. Spread water with a wet finger or with a brush to moisten the surface.
Take one semi-circle and give it a shape of cone by folding it from both sides (overlapping one side over another) and pressing them to seal the sides. Place one green peas at the bottom of the cone to keep its shape. Put 2-3 table spoons of filling in the cone. Wet the edges with moist fingers or a brush and press it tightly with your thumb and index finger to seal them. Make all remaining samosas in the same way.
For deep frying, heat oil in a heavy pan over medium flame. When oil is hot, add 2-3 samosas at a time in it and reduce the flame to low. Do not overcrowd the oil. Fry them on low to medium flame until they turn golden brown. Transfer fried samosas to a plate and serve with green chutney, tamarind chutney and tomato ketch up.
My Recipe Notes on Vegetable Samosa:
1. Mix all the ingredients properly in such a way that each flour grain should be coated with oil, so that the samosas will be having crunchy texture.
2. You can use fresh green peas, frozen green peas or dry green peas. If you are using fresh peas, just steam it. If you are using frozen peas, no need to boil them. If you are using dry green peas, soak it for 5 – 6 hours in water and then boil them.
3. To get a proper triangle shape, use samosa maker.
4. Do not deep fry samosas over very high flame, fry them over medium flame.
5. The number of samosas to be added at a time depends on the size of your frying pan.
6. If you want to make samosa in advance, 3-4 hours advance for guests, then double fry them (two times deep frying). First, deep fry them until light brown, remove from oil. Deep fry them again at the time of serving. Skip this step if you do not want to double fry the samosas.
7. Do not overfill the stuffing; otherwise you will not be able to seal the edges properly in the next step.
Happy Frying..
Cheers..
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വെജിറ്റബിൾ സമോസ റെസിപ്പി.
Vegetable Samosa.
Description
Hey, I am in love with this snack, a bit of love affair with this evening snack, Samosa. To tantalize your taste buds, have this humble Indian delicacy which is more than a street snack. Let the flavours flow into your taste buds.