Jan 30, 2012

Spicy Samosa

The 'KING' of indian street food...hot yummy samosas are the first thing that comes to mind when you think of indian appetizers. Samosas are perhaps the most popular vegetarian Indian appetizer, snacks. Samosas are available in most places in the world as little triangle pastries filled with a variety of fillings but only a few places make them the traditional Indian style. They can be made of vegetarian or non-vegetarian fillings.  They are eaten as a snack with a cup of tea, served as a starter at some meal. It is often served hot with a mint, tomato or tamarind chutney.

Ingredients :

For the dough :

Flour (Maida) : 2 cups
Refine Oil : 2 tbsp
Salt : 1/2 tsp
Baking Powder : a pinch
Warm water as needed

For Stuffing:

Potatoes : 3, medium
Cauliflower Florets : 1 cup, cut into small size
Peas : 1/2 cup
Peanuts : 1/2 cup
Onion : 1, medium, finely chopped
Ginger : 1 tbsp, grated
Garlic : 1 tbsp, grated
Green chilli : 1-2, finely chopped
Turmeric powder : 1/2 tsp.
Red chilli powder : 3/4th tsp.
Roasted Cumin-corinder powder : 1 tsp.
Garam masala powder : 1/2 tsp.
Cumin seeds : 1/2 tsp.
Salt to taste

Oil for deep frying

Preparation :

Dough for samosa ~

Mix flour, salt, baking powder in a bowl.

Now add refine oil and rub until the mixture resembles coarse breadcrumbs. Slowly add water and knead the dough until it is smooth.Cover it and set aside for 30
minutes or longer. 

Stuffing for samosa ~

Pressure cook potato. Peel the skin of the potato and chop it roughly.

Heat oil in a pan, fry cauliflower florets with a pinch of turmeric powder and salt. When florets half done then add peanuts and saute for 5 mins in low flame. Keep aside.

In the same oil season with cumin seeds, add chopped onion, stir fry until golden brown in medium heat.

Now add peas, ginger, garlic, green chili, cooked potato, fried cauliflower, salt and all spice, mix and cook on low heat for 3-4 minutes. Do not forget to stir while cooking.

Making Samosa ~

Now again give a gentle knead to the dough and divide into medium sized balls.

Roll your dough a big circle and cut in 2 equal parts with knife.

Then take half in your hand and make a cone shape.

Fill the cone with about 2.5 tablespoons of the aloo gobi masala.

Stick the top of the cone together with a little water.Close the cone and seal it properly. Repeat until you finish making all the samosas.

Cooking Samosa ~

Heat about 2 inches of oil for deep frying over a medium-low flame. (You may use a wok, Indian kadhai).

When the oil is hot, carefully put in as many samosas as it fits. Fry slowly, turning the samosas until they are golden brown and crispy. Drain excess oil in paper towels.

Enjoy these Spicy Hot samosas with either green chutney or tomato sauce!

Sending this to Anusha's "Cumin (Jeera) SYF &HWS Series" event, Vardhini's "Healing Foods - Cauliflower " event and Indrani's "SPOTLIGHT: Winter Vegetables" event

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