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Samosa

This document provides a recipe for making samosas, an Indian snack. It includes a list of ingredients for the potato and pea filling such as potatoes, peas, spices and herbs. It also includes ingredients for the dough covering like flour, semolina and ghee. The method describes how to make the filling by cooking and mashing the potatoes and peas, then mixing in the spices. It also explains how to make the dough and shape it into cones to fill with the mixture and seal before double frying the samosas.

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Priya Juliganti
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92 views

Samosa

This document provides a recipe for making samosas, an Indian snack. It includes a list of ingredients for the potato and pea filling such as potatoes, peas, spices and herbs. It also includes ingredients for the dough covering like flour, semolina and ghee. The method describes how to make the filling by cooking and mashing the potatoes and peas, then mixing in the spices. It also explains how to make the dough and shape it into cones to fill with the mixture and seal before double frying the samosas.

Uploaded by

Priya Juliganti
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Samosa

Ingredients

- 2 potatoes boiled and chopped


- 1 cup boiled green peas
- 1 tablespoon clarified butter (ghee)
- 1/2 cup coriander leaves
- 1 teaspoon ginger chilli paste
- salt to taste
- 1/2 teaspoon chaat masala
- 1/2 teaspoon raw mango powder (amchur powder)
- 1 teaspoon garam masala
- 1 teaspoon fennel seeds (saunf)
- 1 and 1/2 tablespoons semolina (rava)
- 1 cup plain flour (maida)

Method
Filling
- Heat 1 tbsp. clarified butter (ghee) in a round bottom pan. Add cumin seeds, fennel seeds and ginger
chilli paste.
- Add chopped potatoes.
- Add green peas and mix well. Mash the mixture a little bit.
- Add coriander leaves, garam masala, raw mango powder and chaat masala. Mix it well. Add salt as per
taste.
- Turn off the flame and keep the filling aside for cooling.
Covering
- Heat ghee in a round bottom pan.
- In a bowl, add a cup of plain flour. Add semolina, salt and 1 and 1/2 tablespoons of hot ghee.
- Add some water in the flour making a well.
- Mix the flour well and knead a medium consistency dough. Keep it aside for 10 minutes.
Samosa
- With the help of a rolling pin and a rolling board or any other flat surface, roll out thin, round rotis out of
the small pieces of the dough.
- Cut the roti into half and fold the semi-circles making a cone. Fill up the cones with the mixture.
- Make sure you keep some space at the top of the cone so that the edges of the cone can stick properly.
- Apply a little bit of water to the edges and stick them well.
- At the joint, form a pleat making a fold. The samosas are ready to fry.
- Samosas need to be double fried in order to get the crunchiness. Half fry them first and then fry them
again.

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