Samosa recipe

Ingredients And  Making filling (stuffing) for Samosa 

Potato ( alu// alugedde)—4 medium sized 

Peas ( green fresh or frozen or dried)—3 tablespoon 

Chopped coriander leaves (kothambari soppu)—2 tablespoon 

Lemon -1/2 (or amchur powder)

Green chillies—1 

Garlic pods(belluli)—2

Ginger (shunti)—small piece 

Jeera (jeerige//cumin seeds)—1 teaspoon 

Dhania (kothambari bija)—1 teaspoon 

Saunf (fennel seeds)—1 teaspoon 

Raisins (drakshi)—1 tablespoon 

Godambi (cashews)—chopped into small pieces—1 tablespoon 

Oil—for deep frying 

Dry spices

Red chilli powder —1 teaspoon 

Jeera powder—1 teaspoon 

Coriander powder—2 teaspoon 

Garam masala powder—1 teaspoon 

Asafoetida (hing//ingu)—1 teaspoon 

Salt —to taste 

Oil—2 tablespoon 

Method 

 Cut the potato into half.

Boil potatoes in pressure cooker for 3 whistles.

Boil peas also .

Once pressure reduces open the lid and drain water.

 Peel the skin .

Crumble the potatoes,do not mash them into paste.

Now heat oil in a pan or kadai,on medium heat.

Once hot add chopped green chilli,garlic and ginger.saute for a minute.

Now add all dry spices And saute .

Add in jeera seeds and dhania seeds also,keep stirring.

Add in boiled peas and stir for a minute.

Now Add mashed potatoes And salt.

Mix well on medium flame.

Add in chopped coriander leaves,squeezed lemon juice and mix everything well together.

Switch off the stove 

Set it aside to cool.

Finally add saunf and cashews and raisins and mix .

Now potato filling is ready.

Method and ingredients for making covering (dough)

Maida—2 cups
Ajwain ( om kaalu//carom seeds)—1/2 teaspoon 
Oil—1/4 cup
Salt—1/2 teaspoon 
Water —little less than 1/2 cup

Method 

Take maida in a large bowl or plate.

Add om crushed in hands .salt ,oil and mix well.

Start mixing with your fingers,and rub the flour until oil is well incorporated in flour.

The mixture resembles crumbs,when you press between your palm,it should form a shape.

Now start adding water little by little and mix to form a stiff dough.

Grease with little oil.

Cover with a moist cloth and let it rest for 20 minutes.

Method for making shape and frying the samosa 

Knead the dough to smoothen a bit

Now take a ball sized dough ,roll it into oval shape.

It should be neither too thick nor too thin.

Cut in to two equal portions using a knife.

Smear little water over the straight edge and join the edges to make a cone.

Press gently to seal the cone from inside as well 

Fill the cone with aloo stuffing tightly.

Don't overfill.

Smear water on the edges.

Bring the edges together and make a pleat on one side.

Bring back the pleat and seal it.

Make sure the samosa is sealed well.

Now heat oil in a kadai on low heat.

Drop the shaped samosas in the oil.

Now deep fry samosa on low flame.

Stir occasionally and fry till it turns golden brown,firm and crisp.

( frying may take 12 to 15 minutes)

When done remove and drain off over a kitchen paper.

Serve with tomato sauce or ketchup,pudina chutney,and sweet chutney.