Recipe for Samosa (will make 8 pieces):
Ingredients:
For samosa poori -
Maida [all purpose flour] (3 cups); refined oil (1 cup); 1/2 spoon salt.
For filling -
Potato (3 big; cut into square pieces); cumin (zeera) seeds; oil (5 tea spoons); cumin powder (2 tea spoons); salt to taste; chilli powder (as per your taste); water 1/2 cup.
Procedure:
For samosa poori - Mix the oil + maida + salt together in a mixing bowl and start mixing it with hand very well.
Mix it for at least 15 min. Now add little of water (as less as possible) and knead it to a very hard dough.
Do not worry if your dough separates out into pieces when ever you are trying to stretch it. This is how it should be.
Knead it for minimum of 20 min and remember not to add water. Add oil 1 or 2 spoons while kneading the dough.
Now keep it aside rapped in a foil (this is to avoid drying) for sometime until your filling is ready.
For filling:
Take oil in a pan, add oil to it and to the heated oil add cumin seeds.
Now add potato pieces to it and fry on slow flame.
Once the potato looks fried and becomes soft, add cumin powder+salt+chili powder and add little of water to it and cook it for sometime, until the mixture is thick. It will very much look like aloo zeera. You can prepare any other fillings as per your wish. For example, with paneer (cottage cheese) or meat etc..
To Make samosa:
1) Make 4 balls out of the maida dough.
2) Roll it into a poori.
3) Cut the poori into half moon shaped.
4) Now fold it into a cone shaped structures. No fill in the potato filling into it and close it by sticking the edges with little touch of water.
5) Now put a lot of oil into a kadhai or a deep pan and let it heat.
6) When the oil becomes warm to little hot (THIS IS THE MAIN TRICK FOR BEST SAMOSA). Put the samosa into it and let it fry in NOT very hot oil.
7) Always remember, if the oil becomes very hot, the samosa will not be crispy and it will become soft after you remove it from frying.
8) Frying samosa will take a lot of time; so prepare all the raw samosas and fry them together after you are done.
TA NANA NA NA samosa is ready to be served with any hot and sweet chutney or tomato ketchup!
For recipe of how and sweets chutney, follow me here... :) :)
Ingredients:
For samosa poori -
Maida [all purpose flour] (3 cups); refined oil (1 cup); 1/2 spoon salt.
For filling -
Potato (3 big; cut into square pieces); cumin (zeera) seeds; oil (5 tea spoons); cumin powder (2 tea spoons); salt to taste; chilli powder (as per your taste); water 1/2 cup.
Procedure:
For samosa poori - Mix the oil + maida + salt together in a mixing bowl and start mixing it with hand very well.
Mix it for at least 15 min. Now add little of water (as less as possible) and knead it to a very hard dough.
Do not worry if your dough separates out into pieces when ever you are trying to stretch it. This is how it should be.
Knead it for minimum of 20 min and remember not to add water. Add oil 1 or 2 spoons while kneading the dough.
Now keep it aside rapped in a foil (this is to avoid drying) for sometime until your filling is ready.
For filling:
Take oil in a pan, add oil to it and to the heated oil add cumin seeds.
Now add potato pieces to it and fry on slow flame.
Once the potato looks fried and becomes soft, add cumin powder+salt+chili powder and add little of water to it and cook it for sometime, until the mixture is thick. It will very much look like aloo zeera. You can prepare any other fillings as per your wish. For example, with paneer (cottage cheese) or meat etc..
To Make samosa:
1) Make 4 balls out of the maida dough.
2) Roll it into a poori.
3) Cut the poori into half moon shaped.
4) Now fold it into a cone shaped structures. No fill in the potato filling into it and close it by sticking the edges with little touch of water.
5) Now put a lot of oil into a kadhai or a deep pan and let it heat.
6) When the oil becomes warm to little hot (THIS IS THE MAIN TRICK FOR BEST SAMOSA). Put the samosa into it and let it fry in NOT very hot oil.
7) Always remember, if the oil becomes very hot, the samosa will not be crispy and it will become soft after you remove it from frying.
8) Frying samosa will take a lot of time; so prepare all the raw samosas and fry them together after you are done.
TA NANA NA NA samosa is ready to be served with any hot and sweet chutney or tomato ketchup!
For recipe of how and sweets chutney, follow me here... :) :)
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