SAMOSA INGREDIENTS FOR PASTRY 500gms refined flour (maida) 100 ml oil (oil must be 20% of quantity of flour) 1/2 tea spoon carrom seeds 1 tea spoon cumin seeds Salt to taste Water as required INGREDIENTS FOR STUFFING 800gms potatoes 1 cup boiled green peas 1/2 cup boiled green gram split (moong dal) 1/2 cup boiled Bengal gram split (chana dal) 1/2 cup chopped onion Hand full of flattened rice (poha) 1 tea spoon ginger paste 1 tbl spoon chopped green chillies 1 tea spoon lemon juice 1/2 tea spoon cumin seeds Pinch of asafoetida Salt to taste 1 tea spoon red chilly powder 1/2 tea spoon turmeric powder 1 tea spoon garam masala 1 tea spoon amchur or anardana powder Hand full of raisins Hand full of cashew split WHOLE SPICES TO BE GROUND 1/2 inch cinnamon stick 7-8 pepper corns 2-3 cloves 1 green cardamom 1/2 tea spoon cumin seeds 1/2 tea spoon fennel seeds 1 tea spoon coriander seeds 1/4th piece of star anise INSTRUCTIONS First of all knead samosa pastry dough mixing all the ingredients......HERE YOU HAVE TO MAKE SURE THAT DOUGH MUST BE STIFF...LIKE DOUGH WE MAKE FOR BHAKHARI... Let it rest for half an hour..... Mean while take all the whole spices n dry roast them on low flame till they release aroma.....cool down n grind them into fine powder.... Now heat oil....add in cumin seeds....let them splutter... Add in asafoetida n chopped onions respectively... Add in chopped green chillies n ginger paste then... Add in raisins n cashews n sauté for a while.. Now add turmeric powder....red chilly powder...garam masala....n ground spice powder...respectively.... And immediately add boiled green peas n boiled green gram n Bengal gram splits... Add in boiled n cut potatoes...lemon juice...amchur...flattened rice (poha)...salt....n mix them all gently on low heat...n samosa stuffing is ready... Cool down n bring it to room temperature... Now roll out samosa pastry n make samosas... Fry them on medium heat till you get nice golden colour on them... Serve hot samosas with any chutney or ketchup... NOTES Make sure the dough you knead must be stiff enough....if you knew soft dough then your samosas would turn out soft n will have air pockets on them....to make them look like market brought samosas pay enough attention while making dough... If you do not have flattened rice (poha) on hand you can add in potato powder so that extra moisture can be soaked by it.. If you like sweet taste you can add in sugar to taste. Soak green gram n Bengal gram splits for 2 hours n cook them together in boiling water adding pinch of salt in it....drain them once they are done...n use it. Make sure when you drop samosa in oil ...it must be medium or low heated....if you will drop samosa in high heated oil you would get air pockets on samosas n samosa pastry would not turn flaky n crispy ...but would turn out soggy.....I have attached pic in a comment showing the difference between samosas dropped in high heated oil n low heated oil respectively.... I have attached pic of dough in comment....i had kneaded....to show you the texture of dough.
Posted on: Mon, 22 Dec 2014 12:17:34 +0000
Trending Topics
Recently Viewed Topics
© 2015