Today I will share my favorite snack recipe called samosa. In Northern states of India, a bigger version of the samosa with spicy filling of mashed potatoes and green peas is very popular. The samosa is big in size as compare to other Indian samosa variation. Follow all the measurement properly for making the samosa crust or else it wont be crunchy.
This recipe will make 4 samosa
For The Crust:
1 cup unbleached all purpose flour (maida).
1/2 tea spoon carom seeds.
2 table spoon oil.
luke warm water for kneading the dough.
For The Filling:
1 tea spoon oil
1 cup mashed potatoes
1/4th cup green peas
1 teas spoon ginger finely chopped
1 tea spoon green chilly finely chopped
1 teas spoon cumin seeds
1 tea spoon coriander seeds
1/2 tea spoon garam masala powder ( Badasha punjabi masala)
1/2 tea spoon day mango powder
1/2 tea spoon coriander powder
salt as per taste
Oil For Deep Frying
Make a stiff dough by mixing all the ingredient listed under The crust. Cover and Keep it aside.
In a pan heat a tea spoon of oil then add cumin seeds and coriander seeds. Let that crackle.
Now add all the ingredient’s listed under the filling. Mix properly and let it cool down.
Divide the dough in 2 equal portion and the filling in 4 equal portion.
Heat enough oil on medium low heat for deep frying the samosa.
Deep frying the samosa twice will make the crust more crunchy.
So for the first time we will slightly fry them, like u can see in the image below. it will take just 3 to 4 minutes on low flame. The samosa will sink first and then it will start floating in the top.
The oil should be hot but not piping hot when frying the samosa.
You can make the samosa in advance just fry once till its slightly cooked and fry them second time when you want to serve them.
Follow the measurements properly for crust.
We have to fry them on medium flame only.
You can use chat masala instead of punjabi garam masala.
Serve them hot with some mint sauce. If you want the recipe of mint sauce, check my post Roasted chicken leg quarter.