When you think of street food in India, the first thing comes to your mind is Samosa. Samosas ( Its a deep fried pastry with savory filling) are the most popular Indian appetizer. This crispy tea time snack is the all time favorite of mine, be it a plain onion filling or potato filling.
Here you go for the Indian Crispy Samosa recipe which can be made easily at home.....
For the Crispy Crust :
All Purpose Flour / Maida - 1 Cup
Rava / Sooji - 1 & 1/2 Table Spoon
Oil - 3 Table Spoon
Salt - 1/2 Teaspoon or As per taste
Carom Seeds / Ajwain - 1/2 Teaspoon
Water - As needed.
For the filling :
Potatoes - 2 Cups
Fresh green Peas - 1/2 Cup
Ginger Garlic paste - 1 Table Spoon
Onion - 1 No ( Thinly Sliced )
Cumin / Fennel Seeds - 1/2 Teaspoon
Chili powder - 1 Teaspoon
Green chili - 1 No.
Turmeric powder - 1/2 Teaspoon
Amchur / Dry Mango Powder - 2 Teaspoon
Coriander Powder - 1 Table Spoon
Garam masala - 1 Teaspoon
Salt - As needed
Coriander Leaves - 2 Table Spoon
Cashews - 1 Table Spoon.
Kishmis ( dry grapes ) - 1 Table Spoon
Oil - 2 Table Spoon
For Deep Frying :
Oil - As needed.
Take a mixing bowl add maida ( All purpose flour ), sooji ( Rava ), carom seeds, salt, oil, and mix well so that the oil incorporates with the flour, making it crumbly in texture. Knead the flour by adding little by little water to a smooth, yet firm pliable dough. Keep it covered for atleast 30 minutes.
Now for the filling, Boil potatoes and peel the skin, and mash well.
In a pan, heat oil, add jeera / fennel seeds to it, now add cashews & kishmis, fry for a minute, then add sliced onions with a pinch of salt, saute for a minute then add ginger garlic paste, and cook until raw smell goes off now add green peas, green chilies, turmeric powder, give a quick stir, then add chili powder, coriander powder, sauté well. then add mashed potatoes, amchur powder, garam masala, coriander leaves, cook for 5 minutes. When it is ready allow the mixture to cool down.
For making Crispy Vegetable Samosa :
Knead the rested dough again. Then make small balls ( little bigger than golf ball ) out of the dough. And roll it in to a thin oval shape, and cut it in to a equal half. Moisten the straight edge of the semi circle with finger dipped in water, and fold it to a shape of a cone ( by joining along the straight edges by over lapping them ) Then scoop out 1 table spoon of potato mixture and stuff it inside the cone, and press the filling down gently with your fingers, moisten the top edge with water and seal it well by pressing the edges together ( It should look like triangle in shape ) Repeat the process and finish filling the rest of the samosas. Keep it covered always.
Heat oil in a deep pan. when oil is ready ( put a pinch of dough in the oil, the dough should sit at the bottom for a second and then comes slowly to the top ) put 3 to 4 samosas at a time, once the samosa float on the top, turn over the samosas and fry until all the sides become golden brown in color.
Serve these yummy tasty crispy punjabi samosas with green chutney or sauce.
In south india we get a type of mini samosa, with plain onion filling ( sliced onions sauteed with salt, chili powder, garam masala, little coriander leaves ) you can try making these with the same recipe above just that reduce the size of the samosa in to small triangle.
You can freeze these samosas and deep fry it anytime.