Samosa

PREPARATION

Pastry:

1. Add flour, carom seeds (optional, salt in a bowl and mix well and then add oil.

2. With your fingertips rub the oil in the flour to get a breadcrumb like consistency.

3. Add 4 tablespoons of water and continue mixing. Begin to knead adding water as required. 

4. Knead to a firm dough. cover the dough with a moistened napkin and keep aside for 30-40 minutes. 

Stuffing:

1. Boil or steam the potatoes & peas till they are completely soft. Then, peel the potatoes and mash in a bowl. 

2. Heal oil in a pan and add cumin seeds, coriander seeds, green chili, minced garlic, green peas, and garam masala.

3. Stir and then add salt, mashed potatoes and peas. Stir again. 

4. Sauté for 2 minutes and keep aside. 

Shaping, stuffing and frying the samosa:

1. After keeping the dough for 30-40 minutes, knead the dough lightly again and then divid in 6 equal pieces. 

2. Take each piece and roll in your palms first to make a smooth ball. Then roll it with a rolling pin keeping the thickness neither thin nor thick.

3. Cut with a knife or a pastry cutter through the center of the samosa pastry to make two equal sized pieces. 

4. With a brush or with your finger tips, on the straight edge of the sliced pastry, apply some oil. Join the two ends bringing the oil edge on top of the plain edge. Then press the edges so that they get sealed well.

5. Stuff the prepared samosa cone with the prepared stuffing. Once stuffed, apply some oil with your fingertips or brush on the round samosa cone circumference.

6. Pinch a part on the edge (check the video). This helps the samosas to stand. Then press both the edges making sure there are no cracks.

7. Once all the samosa are prepared, heat oil in medium high for deep frying in a pan. When oil is heated, gently slide the prepared samosas and then lower heat to medium. 

8. Stir after every few seconds and turn over in between. Fry till golden, and then drain samosas on paper towels to remove excessive oil. 
9. For the second batch, increase the temperature back to medium high and repeat steps 7 and 8. 

10. Serve samosas hot or warm with chutney and/or ketchup.