Today we are going to make this extremely popular snack that is samosa. The samosa which is a conman snack in southern Asia has spread it roots all over the world and it is symbol of Indian snack in various country’s.
So we go make this samosa which is very popular in India, Pakistan, Nepal, Bangladesh, Tibet.
To make this samosa we have two preparations 1. Samosa upper crust dough 2. Samosa inner stuffing
To make this samosa dough we need…
- All purpose flour 3 cups
- Salt pinch
- Oil 3 tbsp
- Carom Seeds 1/4th tbsp
Take a flour in mixing blow add carom seeds and salt mix it and add 3 tbsp of oil to it. We are trying to make it like short crust when we mix this oil in this way each grain of this flour is coated with this fat(oil) what happen is when you fry this becomes nice & crispy.
Add little water don’t get tempted and add lot of water just sprinkle little by little water just few droplets and make a dough which is like a stiff dough let it rest for 15 mints
In a mean wile we going to make yummy potato masala to go inside the samosas.
To make this samosa inside stuffing we need..
- Boiled potatoes
- Coriander leaves
- Green chilies
- Coriander pwd
- Cumin pwd
- Cashew nuts
- Chat masala
- Fresh lime juice
- Ginger Garlic paste
- Cumin seeds
- Red chili pwd
After boiled the potatoes cut them in to small pieces
Make sure your masala is tasty.
To make nice samosa depended on size of samosa if you want a medium size samosa just take medium size samosa dough role.
Take some flour dust on wooden chopping board role out the dough in to circle shape. Once your circle shape is ready make it in to oval shape after you done with oval shape cut in the center take one part of dough apply little water all the edges and now make a triangle pockets by sticking two edges. Now take a potato stuffing put in it inside a triangle pocket and close the edges and stick it off.
For deep frying samosas pre-heat the oil to fry and cooked at 300°F or 149°C make sure fry them till nice color.
Is this one reason why samosas are so popular it is not only the crispy out side but it is yummy stuffing inside, If you eat samosa in Delhi it taste little different, if you have it in Punjab it taste little different, if you go to Madras it taste little different, Based on the local ingredients and local spices they use to make this masala differ from every palace but potato is common ingredient.