Indian Style Samosas

 
Image source www.answers.com/topic/samosa

This is one of my favorite snacks, a little heavy on calories but heavier on great taste. They are great party snacks, tea time snacks, travel snacks and they can be stored for a few days. They can be served in various styles and each of them becomes a new dish.

• Serve with Green Chutney and Tamarind Chutney.
• Top the Samosas with finely chopped onion, cilantro, the 2 chutneys, beaten curd, salt, red chilli powder and some chaat masala to make Samosa Chaat in a bowl.
• Sandwich a Samosa between two slices of bread with the 2 chutneys spread in it and this makes it a Samosa Sandwich.

So lets get started with the making of these tasty convertible Samosas. Recipe for Indian Stlye Samosa

Ingredients: Ready Samosa Pattis (available in Indian Stores) 3 big potatoes boiled 1/2 cup  boiled green peas 1/4 tsp mustard seeds 1/4 tsp cumin seeds a pinch of asafoetida 3-4 Curry leaves 1 tbsp Green chilli paste 1 tsp Ginger paste 1/4 tsp garam masala 1 tbsp lemon juice 1/4 tsp sugar  Salt as per taste 2-3 tbsp chopped cilantro 1 tbsp oil Oil for frying Notes: You can use your choice of filling for the Samosas. Image Source: www.jewelofindiacuisine.com

Method: Mash together the boiled potatoes and green peas. Do not mash entirely…leave some chunks of potatoes in there. Heat 1 tbsp Oil in a pan. Add the mustard, cumin seeds and asafoetida. When the mustard seeds begin to crackle add the curry leaves, chilli paste and the ginger paste. After few seconds add the potato mixture and mix well. Remove from fire. Add the garam masala, salt, sugar, lemon juice, cilantro and mix well. The Samosa filling  is ready. Take the thawed Samosa Pattis and make small cones out them leaving the wide side open. The size of the cone depends on your choice. Maximum recommended size for the cone is 8-10 cm in diameter and the smallest recommended is 5-6  cm in diameter. Fill the cones with small amounts of potato filling and seal it using water. At this stage the Samosas can be stored in the freezer and used as required. Finally you can fry these filled cones in medium-hot oil or bake them in the oven at 400 deg F for about 45 minutes or till it turns light golden brown. Serve hot with green chutney and tamarind chutney

Tips:

• This recipe makes 15 Samosas.

• Instead of ready Samosa Pattis you can prepare the outer covering dough at home by mixing 2 cups of plain flour (Maida), 1/4 cup of sooji, 1/4 tsp of salt, a pinch of baking soda, in warm water to make a stiff dough. Leave it aside for 15-20 minutes. Then divide the dough into 7-8 balls and roll them into thin elliptical shapes. Cut this shape into half and use each half to make one cone. Use water to stick the edges.

• Stick and press the edges very well to prevent the cones from opening while frying.
• If baking, keep checking the Samosas for uniform cooking and if required turn them halfway.
• If frying, keep turning the Samosas to get even cooking.
• Samosas can be stored in the refrigerator for few days.

• They make a great travel snack.