for the samosa pastry:
2 cups maida or all purpose flour
4 tbsp ghee or oil
5-6 tbsp water (i added 5 tbsp + 1 tsp water)
1 tsp carom seeds (ajwain)
salt as required ( i added ¾ tsp salt)
oil for deep frying
For the samosa stuffing 1:
3 medium sized potatoes/aloo
¾ to 1 cup green peas/matar, fresh or frozen
1 green chili + ½ inch ginger crushed to a coarse paste in a mortar and pestle
½ tsp cumin seeds (jeera)
¼ tsp red chili powder (lal mirch powder)
a pinch of asafoetida (hing)
½ tbsp oil
salt as required
whole spices to be ground:
¼ inch cinnamon (dal chini)
2 black peppercorns (kali mirch)
1 clove (laung)
1 green cardamom (hari elaichi or choti elaichi)
½ tsp cumin (jeera)
½ tsp fennel seeds (saunf)
1 tsp coriander seeds
2 tsp dry pomegranate seeds/anardana or 1 tsp dry mango powder/amchur * check notes for mango powder
For the samosa stuffing 2:
3 medium size potatoes
¾ to 1 cup peas/matar, fresh or frozen
1 green chili and ½ inch ginger made in a paste or chopped finely
¾ tsp garam masala powder
¼ or ½ tsp red chilli powder
1 tsp dry mango powder (amchur)
1 tsp fennel powder (saunf powder)
1 tsp coriander powder (dhania powder)
¾ tsp cumin seeds (jeera)
2 tbsp chopped coriander leaves (dhania patta)
2 to 2.5 tsp oil
salt as required
- Take the flour, carom seeds, salt in a bowl. mix well and add ghee or oil.
- with your fingertips rub the ghee/oil in the flour to get a breadcrumb like consistency.
- the whole mixture should clamp together when joined.
- add 1 or 2 tbsp water.
- begin to knead adding water as required.
- knead to a firm dough. cover the dough with a moistened napkin and keep aside for 30-40 mins.
- steam or boil the potatoes and peas till are cooked completely.
- peel the boiled potatoes and chop them into small cubes
- dry roast all the whole spices mentioned in the above list till fragrant.
- once cooled, grind them in a dry grinder or coffee grinder to a fine powder.
- heat oil in a pan.
- add the cumin seeds and crackle them.
- add the ginger-green chili paste.
- saute till the raw aroma of ginger goes away.
- add the peas, red chili powder, the freshly ground spice powder and asafoetida.
- stir and saute on a low flame for 1-2 minutes
- add the potato cubes and saute for 2-3 minutes with frequent stirring.
- keep the filling aside to cool.
- boil or steam the potatoes & peas till they are cooked completely.
- peel the potatoes and chop them into cubes.
- heat oil in a pan.
- crackle the cumin first, then add the ginger-green chili paste and saute till the raw aroma of ginger goes away.
- lower the flame and add all the dry spice powders one by one.
- stir and then add potato cubes & peas along with salt.
- saute for 2-3 minutes.
- switch off and add the chopped coriander leaves from top and stir well.
- keep aside.
- after keeping the dough for 30-40 mins. knead the dough lightly again.
- divided the dough 6 equal pieces.
- take each piece and roll in your palms first to make a smooth ball.
- then roll it with a rolling pin keeping the thickness neither thin nor thick.
- cut with a knife or a pastry cutter through the center of the samosa pastry.
- with a brush or with your finger tips, on the straight edge of the sliced pastry, apply some water.
- join the two ends bringing the watered edge on top of the plain edge.
- press the edges so that they get sealed well.
- stuff the prepared samosa cone with the prepared potato-peas stuffing.
- apply some water with your fingertips or brush on the round samosa cone circumference.
- pinch a part on the edge (check the video & pics). this helps the samosas to stand.
- press both the edges. be sure there are no cracks.
- prepare all the samosas this way and keep covered with a moist kitchen napkin.
- now heat oil for deep frying in a kadai or pan. once the oil becomes hot (test by adding a small piece of dough – it should come up quickly once added to the hot oil) gently slide the prepares stuffed samosas & quickly reduce the flame to low.
- you can also fry the samosas twice as i have mentioned above in the post.
- turn over in between and fry the samosas till golden. drain samosas on paper towels to remove excess oil.
- fry the samosas in batches.
- for frying the second batch, again increase the temperature of the oil.
- add the samosas and then lower the flame, thereby decreasing the temperature of oil.
- this way fry all the samosas in batches.
- pre heat the oven to 180 degree C.
- brush oil lightly on the prepared samosas.
- place them in a baking tray and bake for 30-35 mins or till light golden at 180 degrees C.
- serve samosas hot or warm with coriander chutney, saunth (tamarind chutney), tamarind-dates chutney or tomato sauce.
- they can also be served with a yogurt dip or a plain raita. another way is to serve the samosas with punjabi chole (a spiced chickpea curry).
- a chaat can also me made from the samosa. we usually have samosa with masala chai or ginger chai.
- even bread or pav (indian bread rolls) can be served with the samosas.
- whatever you serve samosas with, remember to have hot masala chai along.