A triangular shaped fried or baked crispy pastry is popularly known as samosa, with a savory filling of spiced potatoes, onions, peas.
Dough for samosa:
- Take 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 crunchy
texture to the samosas.
- Start adding water little by little and kneading properly. Make a stiff dough and let it rest for 15 to 20 mins.
Potato stuffing for samosa
- Heat some oil in the pan, add the cumin seeds, ginger garlic paste, green chilies, cashews and turmeric mix well and let cook for few mins.
- Then add the red chilies powder, coriander powder, and cumin powder.
- Add little water so the masalas don't burn. Then add the diced potatoes, salt, and coriander leaves. Sprinkle the lime juice over it.
- you can make any stuffing of your choice with any variations.
Samosa recipe
- Make rolls of the dough depending on the size of samosa you want.
- Roll the dough in a circle first and then make them oval in shape. Cut that oval shape into the 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 it a 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 sheet
- Take 2 spring roll sheets and cut them in the center.
- Take the half sheet which is 2 apply 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 @ 300 F while the spring roll samosas require a higher temperature of 350 F.
- Enjoy the samosas with your favorite chutney.