Samosa

Samosa the one name that will make my girls go in crazy. The elder one can eat the store brought ones but the younger one, finds these pungent. So I decided to make them at home. So without much ado let’s go to the recipe.

The method of making a cone is what I had watched in college. Ours was a new college called in short as Dharmpeth college, in Nagpur. It was near the lake Amabazari and used to be very cold. We started college at 7 am. Being   too early I never had any breakfast so by 9   used to be starving so we used to eat samosa that the neighbouring building watchmen prepared. Never have I eaten such wonderful samosas.

Ingredients:

For the stuffing:

4 boiled potatoes, mashed

4 medium sized onions, chopped fine

2 green chillies

3 cloves garlic

¼ inch ginger

A few springs coriander

Oil

Mustard

Haldi/turmeric powder

1 tsp Red chilli powder (adjust as per taste)

1 tsp jeera/cumin seeds/jeerigi powder

1 tsp coriander powder

1 lime

Salt

For the covering:

2 cups whole wheat flour

A little less than ¼ cup rava

Salt

Water

Oil

Oil for deep frying

Method:

For the samosa covering:

1.       Mix the whole wheat flour with the rava, salt and knead with sufficient water to form stiff dough. It should be like the poori dough not too soft elastic but stiff.

2.       Smear a little oil cover and keep aside.

Getting the stuffing ready:

1.       Grind the green chillies, coriander and garlic and ginger. Since this could not reach the mixer blade I used some of the chopped onion, say a fistful to make a smooth paste.

2.       In a kadhai/wok heat oil, splutter the mustard, jeera next add the ground paste and fry till you get a nice aroma.

3.       Next add all the dry ingredients except the salt. Stir, add the onions and fry till the onions are translucent.

4.       Add the potatoes and salt. Mix well. Cover and steam for a few minutes. Remove from heat.

5.       Now squeeze the lime juice. Mix well. Cool.

Putting the samosa together:

1.       Take a small ball of the dough and roll it out in to a small circle. If the consistency of the dough is correct then you will not need any dry flour to dredge your dough in.

2.       With a knife cut the circle to get 2 semi circles.

3.       Take one of them in your hand and make a cone bringing the cut sides together.

4.       Add the stuffing in the cone and seal the edge.

5.       Deep fry to a deep golden colour.

6.       Serve with sauce, chutney of your choice.