Samosas are the perfect monsoon snacks. They are everything you need when you absolutely cannot step out of the house as the rain lashes out. Now that you have sometime in hand, why not make something delicious at home. Here’s an easy samosa recipe from Tarla Dalal’s kitchen.
Ingredients:
For the dough
1/3 cup plain flour
1/2 tsp melted ghee
A pinch of carom seeds, ajwain
Salt to taste
For the stuffing
3/4 cup boiled and peeled potato cubes
1/3 cup boiled green peas
1 tbsp oil
1/2 tsp cumin seeds
a pinch of asafoetida
1 1/2 tsp ginger-green chilli paste
1/2 tsp garam masala
1/4 tsp dried mango powder
1/4 tsp whole coriander seeds
Salt to taste
1 tbsp finely chopped coriander
Other ingredients
Oil for deep-frying
Method:
For the dough
Combine all the ingredients in a bowl and knead into a stiff dough using enough water. Cover the dough with a dish or a wet muslin cloth and keep aside for 10 to 15 minutes.
For the stuffing
1. Heat the oil in a non-stick pan and add the cumin seeds.
2. When the seeds crackle, add the asafoetida and ginger-green chilli paste and sauté on a medium flame for a few seconds.
3. Add the potatoes and green peas, mix well and cook on medium flame for two to three minutes. Mash lightly using the back of a spoon.
4. Add the garam masala, dry mango powder, coriander seeds and salt, mix well and cook on a medium flame for two minutes, while stirring continuously.
5. Add the coriander, mix well and cook on medium flame for another one minute, while stirring continuously.
6. Divide the stuffing into four equal portions and keep aside.
How to proceed
1. Knead the dough well till smooth and elastic, and divide the dough into two equal portions.
2. Roll out a portion of the dough into 150 mm. X 75 mm. (6″ x 3″) diameter oval-shaped roti.
3. Cut the oval horizontally into two equal portions using a knife.
4. Take a portion and join the edges to make a cone.
5. Stuff the cone with a portion of the stuffing and apply little water on the edges to seal it.
6. Repeat with the remaining dough and stuffing to make more samosas.
7. Heat the oil in a kadhai and deep-fry the samosas on medium flame till they turn golden brown in colour from both the sides. Drain on absorbent paper.
8. Serve hot with ketchup.
Here’s the Video with cooking tips :
Image courtesy: ©Thinkstock photos/ Getty images
Recipe Courtesy: TarlaDalal.com
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