October 31, 2007
For the doughTake the maida, add the ajwain seeds, salt and oil to the maida and mix well.By mixing well each flour grain will be coated with the oil and it gives the crunchytexture to the samosas. Start adding water little by little and kneading properlymake a stiff dough and let it rest for 15 to 20 mins.Potato stuffingHeat some oil in the pan, add the cumin seeds, ginger garlic paste, green chillies,nbsp;cashews and turmeric mix well and let cook for few mins. Then add the red chillie pwdr,nbsp;coriander pwdr and cumin pwdr. Add little water so the masalas dont burn. Then add the diced potates, salt and coriander leaves. Sprinkle the lime juice over it.you can make any stuffing of your choice with any variations.SamosaMake rolls of the dough depending on the size of samosa you want.Roll the dough in circle first and then make them oval in shape. Cut that oval shape into half. Take that half apply water on all edge, take one end bend it in canter and taking other end overlap it on the first edge making ita triangle or cone. Fill the cone with the stuffing and seal the edges as shown in the video to get a triangular shape for the samosa.Samosa using spring roll sheetTake 2 spring roll sheets and cut them in center. Take the half sheet which is 2 plyapply water on the sheet or egg wash and make a cone of it, stuff it with the stuffing and seal the cone using water or egg wash making it triangular in shape.Now fry the samosas in the oil till they turn golden brown.The samosa with the dough requires oil temp. of @ 300F while thespring roll samosas require higher temp., of 350 F.Enjoy the samosas with your favorite chutney.