Samosa Video by Tarla Dalal

We hope you enjoy this recipe video. Please review and leave your comments on YouTube.

A famous mumbai roadside snack - samosa, which taste best when served hot…

Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 samosas

Ingredients

For The Dough

1/3 cup plain flour (maida)
1/2 tsp melted ghee
a pinch of carom seeds (ajwain)
salt to taste

For The Stuffing

3/4 cup boiled and peeled potato cubes
1/3 cup boiled green peas
1 tbsp oil
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1 1/2 tsp ginger-green chilli paste
1/2 tsp garam masala
1/4 tsp dried mango powder (amchur)
1/4 tsp whole coriander (dhania) seeds
salt to taste
1 tbsp finely chopped coriander (dhania)

Other Ingredients

oil for deep-frying

For Serving

green chutney

Method 
For the dough

1. Combine all the ingredients in a bowl and knead into a stiff dough using enough water. Cover the dough with a dish or a wet muslin cloth and keep aside for 10 to 15 minutes.

For the stuffing

1. Heat the oil in a non-stick pan and add the cumin seeds.
2. When the seeds crackle, add the asafoetida and ginger-green chilli paste and sauté on a medium flame for a few seconds.
3. Add the potatoes and green peas, mix well and cook on a medium flame for 2 to 3 minutes. Mash lightly using the back of the spoon.
4. Add the garam masala, dry mango powder, coriander seeds and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
5. Add the coriander, mix well and cook on a medium flame for another 1 minute, while stirring continuously.
6. Divide the stuffing into 4 equal portions and keep aside.

How to proceed

1. Knead the dough well till smooth and elastic and divide the dough into 2 equal portions.
2. Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3") diameter oval.
3. Cut the oval horizontally into 2 equal portions using a knife.
4. Take a portion and join the edges to make a cone.
5. Stuff the cone with a portion of the stuffing and apply little water on the edges to seal it.
6. Repeat with the remaining dough and stuffing to make 3 more samosas.
7. Heat the oil in a kadhai and deep-fry the samosas on a medium flame till they turn golden brown in colour from both the sides. Drain on absorbent paper.
8. Serve hot with green chutney.

Recipe Source: Samosa by Tarla Dalal