Samosa is a deep fried snack dish with a savory filling such as potato, peas, mix vegetable or meat. It is the most popular or famous tea time snack all over India. Originating from Middle east and central Asia it has spread to Africa, Southeast Asia, South Asia and many more.
The outer layer is made of all purpose flour mixed with cumin seeds and oil. A stiff dough is prepared to make outer layer, then it is given a triangular shape, filling it with the potato stuffing and sealing on all the side to deep fry. Samosas are often served with sweet chutney, green chutney or ketchup. In few parts of India semi fried green chilies are also served with Samosas. In Delhi, Punjab, MP, UP, Rajasthan and Bihar a bigger version of the samosa is made with a spicy filling of Mashed potato, peas, green chili , cheese and sometimes dry fruits. These samosas are bigger in size compared to other regions of India and other countries. Where as in Hyderabad, India a smaller version of samosa is prepared with a thin pastry crust and filled with minced meat or onion filling. These are crispy and smaller in size.
Today we are starting with week 3 of Mega Marathon and this week we will be posting 6 different snacks of our choice from any state or cuisine. So for day 13, I will be posting about Punjabi Samosa. It is one of out family's all time favorite snack. I cant believe I made them so perfectly, the crust have turned out so well and flaky. Just a few simple tips to follow and you will also be able to prepare crunchy and tasty samosas. Here goes the recipe......
Ingredients:
Maida / All purpose flour 2 cup
Cumin seeds / Carom seeds 3/4 spoon
Oil 2 tbsp
Salt to taste
For Stuffing:
Potatoes 3 boiled and peeled
Frozen peas 1/4 cup
Grated ginger 1/2 spoon
Turmeric 1/2 spoon
Coriander powder 2 spoons
Chaat masala 1 spoon
Chopped green chili 1 spoon
Chopped cilantro 1/4 cup
Salt to taste
Oil for deep frying
Preparation:
Lets prepare the dough first by adding oil and cumin to the flour.
Add salt to taste and mix well. This is a very important step to prepare a crunchy and flaky crust.
Add enough water to make a stiff dough.
Apply 1 spoon oil and cover the dough to set aside until you prepare the filling.
Preparing filling:
In a mixing bowl add boiled potatoes, make small pieces out of them.
Add cumin seeds, turmeric, coriander powder, chaat masala, salt, chopped ginger and green chili.
Add frozen peas, chopped cilantro and mix everything well.
In a non stick pan, heat 2 spoons oil.
Once oil is hot add the potato mixture and cook for 4-5 minutes on medium flame.
Turn the flame off and let the mixture cool completely.
Preparing Samosa:
Make small lemon size balls with the dough and roll out to give oval shape.
Cut the rolled out dough to make 2 semicircles.
Coat the edges with water.
Bring the 2 edges of the semicircle poori together to give it a cone shape.
Fill the cone with potato mixture and seal the edges from top too.
Repeat the same process with rest of the dough.
Heat oil in deep pan and fry all the samosas to nice and crisp.
Serve hot with green chutney or ketchup.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104
Click here to enter
The outer layer is made of all purpose flour mixed with cumin seeds and oil. A stiff dough is prepared to make outer layer, then it is given a triangular shape, filling it with the potato stuffing and sealing on all the side to deep fry. Samosas are often served with sweet chutney, green chutney or ketchup. In few parts of India semi fried green chilies are also served with Samosas. In Delhi, Punjab, MP, UP, Rajasthan and Bihar a bigger version of the samosa is made with a spicy filling of Mashed potato, peas, green chili , cheese and sometimes dry fruits. These samosas are bigger in size compared to other regions of India and other countries. Where as in Hyderabad, India a smaller version of samosa is prepared with a thin pastry crust and filled with minced meat or onion filling. These are crispy and smaller in size.
Ingredients:
Maida / All purpose flour 2 cup
Cumin seeds / Carom seeds 3/4 spoon
Oil 2 tbsp
Salt to taste
For Stuffing:
Potatoes 3 boiled and peeled
Frozen peas 1/4 cup
Grated ginger 1/2 spoon
Turmeric 1/2 spoon
Coriander powder 2 spoons
Chaat masala 1 spoon
Chopped green chili 1 spoon
Chopped cilantro 1/4 cup
Salt to taste
Oil for deep frying
Preparation:
Lets prepare the dough first by adding oil and cumin to the flour.
Add salt to taste and mix well. This is a very important step to prepare a crunchy and flaky crust.
Add enough water to make a stiff dough.
Apply 1 spoon oil and cover the dough to set aside until you prepare the filling.
Preparing filling:
In a mixing bowl add boiled potatoes, make small pieces out of them.
Add cumin seeds, turmeric, coriander powder, chaat masala, salt, chopped ginger and green chili.
Add frozen peas, chopped cilantro and mix everything well.
In a non stick pan, heat 2 spoons oil.
Once oil is hot add the potato mixture and cook for 4-5 minutes on medium flame.
Turn the flame off and let the mixture cool completely.
Preparing Samosa:
Make small lemon size balls with the dough and roll out to give oval shape.
Cut the rolled out dough to make 2 semicircles.
Coat the edges with water.
Bring the 2 edges of the semicircle poori together to give it a cone shape.
Fill the cone with potato mixture and seal the edges from top too.
Repeat the same process with rest of the dough.
Heat oil in deep pan and fry all the samosas to nice and crisp.
Serve hot with green chutney or ketchup.
Below are the sweets I have posted so far in this Mega Marathon.
Week 1 - Sweets
Week 2 - Rajasthani Dishes
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104
You are invited to the Inlinkz link party!
6 comments:
Yup, your samosas have turned out excellent. Too good Sushma, very good choice!
The crisp and flaky pastry in a samosa is a treat by itself , love the way your Samosas have turned out . Absolutely fantastic .
Wow! They look super crispy and flaky just as the bakery ones :)
I don't mind indulging in a samosa now and then though generally I stay away from fried foods. They are a great treat and your samosas have turned out perfect. Crisp and perfectly golden brown, flaky crust.
Perfect choice for a rainy day. Your samosas tuned out crisp and flaky and of course delicious.
one of the most favorite and addictive snack. Looks absolutely scrumptious. Perfectly done samosas
Post a Comment