Monday, February 28, 2011


Hi folks,
SAMOSAS is a favourite snack of mine and my hubby!!!! And we always make fun of it by calling it as "SAMSA" ;-)
Actually Samosas are cheap and easy to make. Whether you make Potato Samosas or mixed vegetable Samosas or whatever,Samosas are always appetizing. Served with tea, they form the basis of the perfect snack.
I just tried Samosa yesterday and it turned out to be a good one.... Obviously after trying for 2 or 3 times, I got satisfied yesterday by getting proper samosas. Most of the people like me (before) knows how to prepare fillings for samosa but will not get proper shape of samosa and will not be crispy too(previously it was for me too :), ).
As the saying goes "Practice makes man perfect", I experimented again and Yes... I got it!!!!!
i thought i will share it with you friends. I have taken some snaps while preparing it and i have created a video of it.
I have not added green peas but if you add, it will give you a better filling taste!
Pls take a look of Method of preparation and am sure that you folks will have a tasty, hot,mouth-watering samosas!
For the Dough:
•1/2 cup all purpose flour
•1/2 tablespoon sooji/rava (semolina)
•1/4 teaspoon salt
•1 1/2 tablespoons oil
•1/4 cup minus 2 tablespoon lukewarm water

For the Filling:
•3 large boiled potatoes, peeled and chopped into very small cubes
•1/2 teaspoon cumin seeds
•1 teaspoon coriander powder
•1/4 teaspoon garam masala
•1 teaspoon salt
•2 tablespoons oil
•1/2 cup green peas

Method Dough:
1.Mix the flour, sooji, salt, oil and salt togather to make a soft dough (add more water as needed).
2.knead the dough for about 1 to 2 minutes to make the dough smooth and pliable.
3.Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15minutes.


1.Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
2.Add cumin seeds as cumin seeds crack,coriander powder and stir for few seconds.
3.Next add green peas and turn heat to medium and stir until tender.
4.Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala.
5.Let the filling cool to room temperature.

Making Samosa:
1.Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.
2.Knead the dough for a minute.
3.Divide the dough into 4 equal parts and make into balls.
4.Roll each ball into 6-inch diameter circles and cut each circle in half. 5.Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
6.Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
7.Continue filling the rest of the samosas.
8.Heat about 1-1/2 inch of the oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
9.Place the samosas in the frying pan a few at a time.
10.After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides. If you use a high heat, the samosa crust will be too soft and not crispy.

Tips: 1.Boil the potatoes just until tender. Be careful not to poke the potatoes multiple times while they are cooking, as they will absorve the water. Drain immediately and keep aside until cool enough to touch. 2.The dough has to be kneaded well; otherwise, the samosas will not come out as crisp. 3.If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth.

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