Jab tak samose mein rahega aloo…!! 😛
I always remember this crappy old song every time I think samosa!
Hate or love the song… you can never NEVER hate samosas! I can eat a samosa any time of the day. Even at 4 am!
And you know what – it is super easy to make at home too!
I make these cocktail size samosas – 20-30 at a time. Then I wrap them in foil and freeze them. When I want to eat, I thaw them for some time and then fry it.
You can even bake them until they a slightly browned before wrapping them in a foil and freezing.
So whenever I miss my samosa, I just pull some out from the freezer.
For the dough
1. Flour – 1 cup
2. Carom seeds (Ajwain) – 1 tsp
3. Clarified Butter (Ghee) – 2 tbsp
4. Salt to taste
5. Water as required
For the filling
1. Potato – 3, boiled, pealed and mashed
2. Peas – ½ cup, boiled
3. Green Chillies – 2, finely chopped
4. Ginger – 1 inch, finely chopped
5. Dry Mango powder (Amchoor) – 1 ½ tsp
6. Coriander seeds (Whole Dhania seeds) – 2 tbsp
7. Red Chilli powder – ½ tsp
8. Garam Masala powder – ½ tsp
9. Salt to taste
10. Ghee – 1 tbsp
11. Coriander leaves – ½ cup
12. Oil – 3 cups, for deep-frying
Glue for sealing samosa
1. Flour – 1 tsp
2. Water – ½ cup
For the dough:
1. Mix the flour, salt and carom seeds (ajwain) in a bowl.
2. Add the clarified butter (ghee).
3. Add water as required to knead into a dough.
4. Cover the dough with a muslin cloth and keep aside.
For the filling:
1. Dry roast the whole coriander seeds (dhania seeds) in a pan. Remove from pan and crush them coarsely in a mortal and pestle.
2. Heat clarified butter (ghee) in a pan.
3. Add the cumin seeds (jeera) to the hot ghee and allow it to splutter.
4. Add the finely chopped green chillies and ginger and fry for a few seconds.
5. Add the mashed potatoes and mix well.
6. Add the dry mango powder (amchoor), salt, red chilli powder, garam masala powder and the crushed coriander seeds. Mix well and fry for a few minutes.
7. Add the peas and mix well.
8. Mix in lots of chopped coriander leaves.
To make the glue
- Mix the flour in water.
To assemble the samosa:
1. Make small balls of the dough about the size of a small tomato.
2. Roll out the dough in a circle.
3. Cut the circle into half.
4. Brush a mixture of flour and water on the edges of the straight line.
5. Join the two corners of the straight line and seal along to form a cone.
6. Fill the potato peas mixture into the cone till about 3/4th of the cone.
7. Now brush a little of the flour water mixture on the open edges and press them together to seal.
8. Make all the samosa this way.
9. Heat the oil to a high heat and fry the samosa in batches until golden brown.