Samosa

Samosa

Samosa4

Samosa, Bangalore life shows so many varieties of samosa’s. Here the Punjabi samosa are most popular one. All the condiments will definitely have a fresh batch of Punjabi samosa. So all these years we buy that punjabi samosa without another choice.

Sometimes really made a strong mind to never buy them, because both the samosas are entirely different from texture to flavour. Its a long back when I was preparing myself to be a food blogger I made a Todo list to make few recipes, there my favourite south Indian samosa listed top. I tried few times but faced a big flop, even though after years my love for the samosa knock again, and thanks to Google and Youtube learned few trick things to make these beauties. 

Im not person who use frozen products in my pantry, so I never thought to try homemade samosa in store bought samosa sheets. I should tell here, Why this much craze over this fried snack. People from Duthie school school will never forget the break time. We have no idea in those days Where they bring such a big cartoons of samosa’s and snacks to our School canteen. During break we rush to canteen to reserve few pieces of samosa and Palkova.  In those samosa the filling will be the tapioca stuffed one. Those are the best samosa I ever had. 


In this recipe I used Aloo peas for stuffing, You can change the stuffing to your choice. After so many trials and errors finally I learned to make a perfect samosa. Scroll down for the complete recipe. Write me up if you have any doubt. Remember Homemade stuffs are the best to feed our family. So please try and let me know your experience too. 

Samosa3

Samosa 

Recipe Cuisine: Indian | Recipe Category: Snack
Prep Time: 1 hr | Cook time: 30 mins | Serves: 12-15

Ingredients for Samosa Sheet 

 

Maida/APF 1 cup
Wheat Flour 1/2 cup
Salt as needed
Oil 2 tsp
Water as needed

 

Other Ingredients 

 

Oil 2 tsp
Jeera 1 tsp
Onion 1 large
Hing 3/4 tsp
Curry Leaves 2 springs
Garlic 8-10 pods
Green Peas 1/4 cup
Boiled Potato 2 medium sized
Turmeric Powder 1/4 tsp
Garam Masala 1/2 tsp
Chaat Masala 1/2 tsp
Coriander Leaves 2-3 springs
Wheat Flour/Maida 3-4 tsp

 

 

Method

Take Wheat Flour, Maida, Salt in a mixing bowl

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Add enough water and knead a soft dough, add the oil and knead again, cover them with a kitchen towel and set them aside for 30 mins – 60 mins
 
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Take a lemon sized ball from the dough, spread them using a rolling pin, cut of the edges to shape them into a square shape
 
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Heat a pan or tawa, place the sheets on it, Just heat them up for 15-20 secs
 
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Flip the sheet and again cook the other side for 15-20 secs. Repeat the same for all the sheets. 
 
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For Stuffing
 
Heat a pan with oil, temper with Jeera seeds. 
 
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Add in the finely chopped onion, saute till they turns soft
 
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Add in the Hing powder
 
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Add the chopped Curry leaves and crushed garlic pods into the pan.
 
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Once the raw smell of the garlic goes off, add in the mashed potatoes and green peas to the pan. 
 
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Add in the Turmeric powder, Garam masala, mix them well to spread the masala all over the potatoes.
 
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Finally add in the Chaat masala and switch off the flame.
 
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Add int he chopped coriander leaves and allow them to cool. 
 
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Mix the flour with water to make a thick paste. 
 
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Here is my prepared sheet
 
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Cut them half
 
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Spread the paste as shown in the picture
 
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Bring the Edge towards inside the sheet check the below picture for Reference
 
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Again bring the folded end toward the sheet, now Here I get a perfect cone shaped layer 
 
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Using a spoon stuff the samosa.
 
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Spread the paste to the covering side, carefully close them and repeat the same for all the samosas. 
 
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Heat a Kadai with Oil, Drop the samosa into the hot oil
 
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 Flip and cook all the sides of the Samosa. 
 
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Flip them again and cook to make the outer cover crisp. Turn the flame to high to make the outer crust. 
 
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Almost done. 
 
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Drain them out form the oil, and set them in Colander or keep them in kitchen towel. 
 
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Notes

    • Knead a soft Dough, to check press the dough with your fingers it should poke smoothly without any stickiness.
    • While spreading the sheet, use a thick rolling pin, which helps to make a smooth even spread for the sheet. 
    • Experts will fold the samosa without heating the sheet, in this above recipe Heating the sheet helps to get a good grip. 
    • Just heat the sheets for 15 – 20 secs, if the sheets get over cooked the layers may tear easily. 
    • You can use your choice of Stuffing. 

Samosa2

Samosa1

“Aloo Peas Samosa”

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