Samosa

Directions

• Method For Dough:
• In dough making bowladd all purpose flour (मैदा), carom seeds (अजवाइन) and ghee (घी) and pinch of salt. Rub this mixture with hands till it resembles bread crumbs.
  
• Now add water (पानी) and make the dough. Make this dough like roti dough; not too much soft not too much hard; it should be firm and smooth.
• Cover the dough with a damp cloth and set aside for at least 15-20 minutes.
• Method For Feeling:
• Wash potatoes (आलू) and boil them. Keep aside.
• When cool enough to handle peel and cut in big pieces. Keep aside.
• Take fennel (सौंफ़) seeds, coriander (धनिया) seeds and cumin (जीरा) seeds in pan and roast them for a minutes.
• Take out them into mortar and roughly crush with pestle. Keep aside.
• Finely chop green chillies (हरी मिर्च). Keep aside.
• Now in pan heat ghee (घी) and simmer the heat; add ginger – garlic (अदरक – लहसुन) paste and sauté till row aroma of garlic (लहसुन) goes away.
• Add chopped green chillies (हरी मिर्च). Mix well.
• Now, add red chilli (लाल मिर्च) powder, turmeric (हल्दी) powder. Mix well.
• After this add boiled cut potatoes (आलू) and salt (नमक) to taste. Roughly mesh with the help spatula and mix well and cook cover for 1 minute on simmer.
• After 1 minute remove the cover and add roasted roughly crushed seeds mix which we make earlier. Mix well.
• Now, cook them over high heat for next 1-2 minutes until mixture starts sticking at the bottom of the pan; staring in-between. Make sure mixture do not burn, just little stick on bottom to get little golden color.
• Take of the heat and keep this mixture aside to cool it completely to room temperature.
• Method For Making Samosa:
• Now it’s a time to make samosa wrapping; take dough knead once more and make equal size small ball from this dough – usually from 1 cup all purpose flour (मैदा) dough makes 8-10 balls.
• With the help of rolling pin and board make flat rounds (just like puri).
• With the help of knife half cut each flat round to make semicircle.
• Pick up one half and brush it with a little water (पानी) along the straight edge of the wrap.
• Take one edge of the straight side, and place it on the other edge of the straight side to make a cone shape. Little press the corner of the cone to seal it.
• In this cone now add the stuffing; I usually add 1 1/2 tbsp and it fill my 3/4th space in a cone. Not go up to this.
• Now brush the inner side of unfilled wrapper area with water (पानी) and seal it by pressing the edges together.
• Place this samosa in graced tray and make sure they do not touch each other; also cover with damp cloth.
• Repeat steps 19 to 23 for all wraps.
• Once all row samosa’s ready deep fry them into a hot oil.
• Serve hot with chutney and tea/coffee in the evening or in any small get to gather.