Samosa (Fried Indian Patty/Pastry)

Samosa (Fried Indian patty)

This recipe was taught to me by my MIL who is an amazing cook and that's when I realized how simple it is to make samosas. The trickiest part I believe is the dough many suggest kneading with warm water some with cold water however for me ice cold water gave the best result.

Ingredients

Dough

All purpose flour - 1cup

Oil/ghee - 2tbs or till reaching the crumbly texture - refer the pic below

ajwain /carom seeds  - 1tsp optional

Salt

Ice cold water

Filling

Potato - 5 medium

Onion - 1 large

Peas - 1/2 cup

Green chilly - 5

Corriander - handful

Turmeric - 1/4th tsp

Red chili powder - optional

Dhania/ corriander powder - 1tsp

Cumin/ jeera - 1tbp

Amchur powder/ dry mango powder - 1tbs 

Ginger - 1 inch

Salt

This will yeild 14-16 small samosas

Direction

We will begin with the dough. Put all ingredients for dough together except ice cold water. 

Start kneading the dough  till it attains a crumbly texture if required add more oil/ghee. The best test as tought by my mom to test if we have put enough oil/ghee/butter is very simple. After adding the oil/ghee and mixing it well take some mixture in between your palms and make a fist then open your palms again if the mixture retains the same the oil/ghee is enough if not just add some more!

One this stage is reach I would suggest keep kneading the crumbly dough for a 3-4 mins more as a tip from my mom the more we knead at this stage the better results. Now add your ice cold water and get it to a soft dough again i suggest to knead extra 2 min.

Cover the dough with self cling wrap and keep it in the refrigerator for 15-20 min.

Filling

Boil the potatoes peal and mash. In a pan put jeera, onions and fry till onions are transparent then add the rest of the ingredients and potatoes mix well and the filling is ready!

Now we start shaping our samosas. Divide the dough into 14-16 pieces. Start by rolling out your dough in a circular shape as  you do for Roti/ Tortilla. Then cut across the diameter into equal halves

My rotis are never circular but samosas who cares they end up becoming triangles! :)

Put the filling in between and fold the two ends down making a triangle

Seal all the ends you can wet your hands as sealing becomes easier

 Now make your samosa sit on its base and the shape is ready!

 Alternate method is making a cone first and filling the stuffing then sealing the bottom end

 Fry then on medium flame till golden brown

Now sit back and enjoy with chutney/ketchup !

Please let me know your comments/ suggestions! :)