Wednesday, 20 May 2009

Adraki samosa

For filling:
Potato: 4 medium (makes 12-15 samosas)
Ginger: 4 tbs finely chopped
Green chili: 4 finely chopped
Aamchur / dry mango powder: 2-3 tbs
Green peas: 1 cup
Garam masala
Salt to taste
Ghee: 2-3 tbs
Cumin seeds: 1 tbs

For coating:
Maida/ Plain flour: 1 cup
Wheat flour: 1 cup
Cold ghee: 3 tbs
Salt to taste

Oil to fry

For filling:
1. For this recipe we will require to boil potato upto 90%. Wash the skin of potato nicely and boil it just upto 90%.
2. Once potatoes are boiled, remove the skin and dice them into 1 cm cubes.
3. Boil green peas, again not too soft. If you are using frozen peas it would be enough to cook it in boiling salted water for 3-4 minutes on high flame.
4. Drain excess water from peas.
5. Fine chop ginger and green chilies
6. Heat pan, add 2-3 tbs of ghee and add cumin seeds to hot ghee.
7. Add ginger and chili to pan once cumin starts to splutter. Stir for a minute.
8. Now add potato and add salt mix well. Add green peas. Mix well.
9. Add garam masala and mix well.
10. Remove from flame after another minute.
11. Add aamchur in the mixture and mix well.
12. Spread it in a plate and let it cool off. Filling is ready and should be filled when mixture is cooled off.

For coating:
1. Sieve maida and wheat flour
2. Add salt to taste.
3. Add Cold ghee and mix well in the flour.
4. Add 1 tbs of sugar and 1 tbs of lime juice. Combination of ghee sugar and lime juice will make the coating crispy.
5. Knead dough with cold water. Cold water will also give coating crispers taste.
Dough should be medium hard.
6. Cover it with moist colth and keep aside for 30 minutes.
7. After 30 minutes, take 2 tbs of oil and roll the dough in it and press it to give it soft texture. Dough should be kept medium hard otherwise coating will be soggy.

How to make samosa:
1. Make dough balls of same size. Size of the dough ball should be slightly bigger than golf ball size.
2. Roll out oval shape size of roti. Use oil if dough ball sticks to roti roller (welan).
Basically one side should be longer than other side.
3. Cut roti into half using knife along the longer side.
4. Take one of the two sides. Hold from two corners and bring them closer and overlapping about till it makes a cone shape.
5. The part which is overlapping apply little water and press it to make tight bond. When you apply water before pressing the sides, it makes strong bond and doesn't break open while frying.
6. Using spoon fill aloo mixture and keep from the edge about 1cm space free not filling up whole cone.
7. Apply little water to one side before closing the cone from the top.
8. Repeat the same procedure with other half.
9. If you want to make small samosas, make round roti slightly bigger and cut it in 4.
Take one piece out of 4 and make cone such that round part is stick 1st and corner part makes the top of the corn.
10. Once you are done making all samosas, they are ready to fry.

To fry:
1. Healthy option is cook samosa in oven for 200 degree for 10-15 minutes and fry them.
2. Heat oil in frying pan. Oil should sufficient to cover whole samosa.
3. To test if oil is heated enough put a peas size dough ball in it and when ball comes up floating that the time oil is ready.
4. Add samosa carefully and add another if there is space.
5. Fry till its golden brown.

Enjoy with imali chunty or sauce.

1 comment:

  1. I've had the chance to taste these scrummy samosas. Will defintely try them some day and so should you !


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