For a long time now my husband has been asking me if i could make samosas. I have not tried before, so i decided i should attempt making them. For the pastry i used the recipe from Mamta's Kitchen http://www.mamtaskitchen.com/recipe_display.php?id=10461.
The filling was made by my husband which turned out really good.
The end product was tasty. I made 2 shapes as my husband preferred the bigger ones with more filling and i liked the smaller ones which actually looked like samosas!
For Pastry:
2 cups plain flour or maida
4 tbs. cooking oil
1/2 tsp. salt
Water to make dough
2 cups plain flour or maida
4 tbs. cooking oil
1/2 tsp. salt
Water to make dough
Making Pastry:
Place flour, salt and oil in a bowl. Rub with your fingers, like pastry flour. It should look like bread crumbs.
Make a firm dough adding a little water at a time. I tend to make mine in a food processor, it is easier and quicker. If making by hand, knead it well.
Keep aside for 20 minutes, covered with a moist cloth and then knead again.
Place flour, salt and oil in a bowl. Rub with your fingers, like pastry flour. It should look like bread crumbs.
Make a firm dough adding a little water at a time. I tend to make mine in a food processor, it is easier and quicker. If making by hand, knead it well.
Keep aside for 20 minutes, covered with a moist cloth and then knead again.
For the filling:
1 potato boiled and chopped
1/2 onion chopped
1 potato boiled and chopped
1/2 onion chopped
3 green chillies, chopped
1/2 tsp garlic paste
1/4 tsp turmeric powder
1/4 tsp chilli powder
1/4 tsp each of cumin and mustard seeds
salt to taste
Curry leaves
Cilantro
Peas( we used frozen peas)
Heat oil, season with jeera and mustard and curry leaves. Add onions and green chillies. Fry till pale, add the garlic paste and powders. Mix well, add the potatoes, peas and salt to taste. Fry for two minutes, lastly add the cilantro.
Making Samosas:
Mix 1 tsp. flour with 2 tbs. water, to make a 'glue'. Keep it aside.
Divide the dough into 8-10 portions and make balls, using greased hands. Keep covered with a moist muslin/cloth.
Roll one ball on a greased surface, into an 7-8 inch circle, 2-3 mm. thick. Cut it into half using a knife
Lift one half in your palm and mak a cone, by folding the straight edge in the centre and overlapping.
Glue the overlapping edges (4-5 mm. overlap) and press gently to give a good seal.
Now fill the cone with approximately 2 tbs. of the meat mix.
You should have enough edge left at the top (4-5 mm), to get a good seal. Using the 'glue', press and seal edges together.
Make all samosas like this. Keep them covered with a moist cloth. If pastry is allowed to dry, it is more likely to burst during frying.
Heat oil in a wok or karahi, on medium heat. Test by putting a small piece of dough into it, it should sizzle and rise to the top quickly.
Put as many samosa as will spread out easily in your wok and fry gently to golden brown. If you fry too fast, the pastry will not be stiff.
Take out and place on absorbent paper on a plate so that the excess oil drains away.
Mix 1 tsp. flour with 2 tbs. water, to make a 'glue'. Keep it aside.
Divide the dough into 8-10 portions and make balls, using greased hands. Keep covered with a moist muslin/cloth.
Roll one ball on a greased surface, into an 7-8 inch circle, 2-3 mm. thick. Cut it into half using a knife
Lift one half in your palm and mak a cone, by folding the straight edge in the centre and overlapping.
Glue the overlapping edges (4-5 mm. overlap) and press gently to give a good seal.
Now fill the cone with approximately 2 tbs. of the meat mix.
You should have enough edge left at the top (4-5 mm), to get a good seal. Using the 'glue', press and seal edges together.
Make all samosas like this. Keep them covered with a moist cloth. If pastry is allowed to dry, it is more likely to burst during frying.
Heat oil in a wok or karahi, on medium heat. Test by putting a small piece of dough into it, it should sizzle and rise to the top quickly.
Put as many samosa as will spread out easily in your wok and fry gently to golden brown. If you fry too fast, the pastry will not be stiff.
Take out and place on absorbent paper on a plate so that the excess oil drains away.
The bigger samosas that i made is done by just rolling out a circle, putting the stuffing in the centre and folding over in a semi circle and closing off the edges.
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