Samosa | Recipe

SAMOSA Recipe

Fried food is not good for our body yet we eat it because it is so tasty.

If we see in Hindu culture people used to make Prasad which is usually deep-fried. It increases the shelf-life of food. Prasad is a food that is religious offering after Puja in Hindu culture. Sometimes people travel to the long distant temples. While returning bring Prasad for their family members. It may take days to return so long the self-life of food is mandatory.

Later people start eating deep-fried foods in festivals. Nowadays people eat fried foods almost every day either as a snack or breakfast of dinner as well.

Today I am going to share one of the famous street food of Nepal "Samosa".

It is a pastry stuffed with mashed potatoes along with peas and spices. It is usually eaten with chutney and some prefer to eat it with chickpea curry called "Chola Samosa". Let's start with the ingredients and then followed by a recipe to prepare samosa.

Samosa with curry

Ingredients:

For Pastry:

All-purpose flour                      200gm. 

Ajowan caraway (ajwain)         1/2 tbs

Salt                                            1/4 tbs

Ghee                                          3/4 tbs

For Stuffing:

Oil                                              2/3 tbs

Cumin seeds                             1/2 tbs

Onion                                       1 medium  

Ginger garlic paste                   1 tbs 

Green peas                               1/2 cup

Potato                                       4 medium

Peanuts  (optional)                    1/4 cup

Coriander leaves                      1/4 cup

Spices:

Green Chili                               2/3

Red chili powder                      1/4 tbs

turmeric powder                       1/4 tbs

Salt                                           as per taste

Coriander/ cumin powder         1 tbs

Frying:

Oil                                       To fry (samosa should dip inside oil) take a deep fryer.

Recipe:

1. Put the potatoes in a pressure cooker and let it cook in a stove for 3/4 whistle in medium flame.

2.  First of all mix flour with salt, ajwain, and salt. Then knead the dough with little water at a time and make a tight dough and let it rest for at least an hour.

3.  For Stuffing heat a pan and add oil. When oil is hot then add cumin seeds and let them split. Fried cumin seed gives a very good aroma. Add chopped onion in the oil and let them cook until their color becomes transparent. Then add ginger garlic paste and cook it for 2/3 minutes.

4. Add peas and cook it by continuous steering for 1 to 2 minutes.   Mash the boiled potatoes and add them too with peas. Add roasted peanuts, coriander leaves, and all the spices mentioned in the ingredients.

5. Mix them well and cook everything for 4/5 minutes. Turn off the flame after 5 minutes and let it cool.

6.  In the meantime knead the dough again for 10 minutes. It makes the dough soft and make small balls and roll them to make oval flatbread.

7.  Now the main part is wrapping: Cut the oval flatbread in two equal half, fold two sides of the bread to make a cone shape. Apply water in the border so that the samosa does not open while frying. Fill stuffing inside the cone and then seal the open surface to make a triangular shape. In this case apply water in the border before sealing.

8. Keep oil to heat in the gas and in the meantime prepare rest of the triangles too. (Make sure oil is not too hot).

9. Put Samosa and let them fry in low flame which allows them to cook well and gives a beautiful light golden color.

You can serve these delicious Samosa with ketchup or homemade chutney or you can have with chickpea curry. 

Enjoy home cooking.        Eat healthy.            Stay safe.

Samosa

 

Ingredients