Classic Samosa Recipe April 27, 2006
Posted by admin in : Vegan, Recipes , trackbackINGREDIENTS
- Dough
- 1 cup plain flour (maida)
- 2 tablespoons warm oil
- Water to knead dough
- Filling
- 2 large potatoes, boiled, peeled, mashed
- 2 green chillies, crushed
- 1/2 teaspoon ginger, crushed
- 1 tablespoon coriander, finely chopped
- 1/2 lemon, juice extracted
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon coriander seeds, crushed
- 1 teaspoon red chilli powder
- Salt to taste
- Oil to deep fry
METHOD
Dough
Make well in the flour. add oil, salt and little water. Mix well till crumbly. Add more water little by little, kneading into soft pliable dough. Cover with moist cloth, keep aside for 15-20 minutes. Beat dough on work surface and knead again. Re-cover.Filling
Heat 3 tablespoon oil, add ginger, green chilli, coriander seeds. Stir fry for a minute, saute till light brown. Add coriander, lemon, turmeric, salt, red chilli, garam masala. Stir fry for 2 minutes, add potatoes. Stir further 2 minutes. Cool. Keep aside.Make a thin 12.5 centimeter / 5 inch diameter round with some dough. Cut into two halves. Run a moist finger along diameter. Join and press together to make a cone. Place a tablespoon of filling in the cone and seal third side as above. Make five to six. Put in hot oil, deep fry on low to medium till light brown. Do not fry on high, or the samosas will turn out oily and soggy.
Make well in the flour. add oil, salt and little water. Mix well till crumbly. Add more water little by little, kneading into soft pliable dough. Cover with moist cloth, keep aside for 15-20 minutes. Beat dough on work surface and knead again. Re-cover.Filling
Heat 3 tablespoon oil, add ginger, green chilli, coriander seeds. Stir fry for a minute, saute till light brown. Add coriander, lemon, turmeric, salt, red chilli, garam masala. Stir fry for 2 minutes, add potatoes. Stir further 2 minutes. Cool. Keep aside.Make a thin 12.5 centimeter / 5 inch diameter round with some dough. Cut into two halves. Run a moist finger along diameter. Join and press together to make a cone. Place a tablespoon of filling in the cone and seal third side as above. Make five to six. Put in hot oil, deep fry on low to medium till light brown. Do not fry on high, or the samosas will turn out oily and soggy.
Drain on rack or kitchen paper. Serve hot with green and tamarind chutneys, or tomato sauce.
Comments»
Insted of coriender and lemon juice u can use the cumin seeds and amchur powder.
Re: Samosas…
Here is the recipe that I have always used http://www.krishnacamp.com/archi……