Sunday, 14 October 2012


Food Trivia
Contrary to the popular notion that samosas are Indian origin snack; they are actually believed to be originated in Persia and commonly known as sambusak in Middle East countries.

(Fried Pastry with Potato Filling)

Preparation Time:45 minutes
Serving Size:10-12 pieces


For stuffing
6-8 medium sized boiled potatoes
Half cup boiled green peas (optional)
1 tbsp fennel seeds (saunf)
1 tbsp salt or as per taste
4 tbsp coriander powder
1 tbsp dry mango powder
1 tbsp garam masala powder
3-4 finely chopped green chillies
½ inch finely chopped ginger
A pinch of turmeric powder (optional)
3 tbsp oil to make stuffing

For dough/outer shell
2 cup maida
1 tbsp oil
Water to knead
1 tsp salt

For frying

  1. Mix maida, oil and salt and knead into dough. Beat it on a hard surface 3-4 times. The dough texture should be medium soft, somewhere between the texture of the dough for chappati and puri. Cover it with a cloth and leave it aside for 15 minutes.
  2. Mash all the boiled potatoes.  Add green peas if you wish. Mix well.
  3. In a frying pan, put 3 tbsp oil. When it gets heated, add fennel seeds.
  4. Once the fennel seeds change their colour, add green chillies and ginger. Fry them for few seconds.
  5. Then add all the spices including salt. Fry all the spices for few seconds.
  6. Add the boiled potato and peas mixture.
  7. Keep roasting till the mixture and spices blend well with each other.
  8. The stuffing is ready when it starts leaving the sides of the pan.
  9. Allow the stuffing to cool down for some time.
  10. Divide the dough into 10-12 medium sized balls.
  11. Take one ball and roll it to a size a little bigger than a puri. Then cut it into 2 equal halves.
  12. Take one part and apply water on the straight edge.
  13. Join this part together to give a shape of a cone, with one straight edge overlapping another one.
  14. Put the 1 tbsp stuffing inside this cone and press it down gently. Add more stuffing if you require but leave some space on the top to close the shell.
  15. Apply little water around the edges of the cone. Close the cone gently and seal it well.
  16. Repeat the same process with the remaining dough and stuffing.
  17. Heat the oil in a deep frying pan until it is hot. Put 2-4 samosas inside the oil and fry them on a slow flame till they start changing the colour. Then increase the flame to medium density and keep frying till the samosas turn golden brown. Place it on a paper towel to drain the excess oil.
  18. Serve it hot with tomato ketch up or any type of chutney.

No comments:

Post a Comment