For making samosa pastry or Swap this for shop bought Puff Pastry to oven bake:
• 2 cup all-purpose plain flour or Chapiti Flour
• 1/4 tsp Carom seeds/Ajwain
• 1 tablespoons ghee (clarified butter) or oil
• 6/7 tsp water
• ½ tsp salt
For samosa stuffing:
• 2 medium sized potatoes cut into small cubes
• ½ cup frozen green peas
• 1 green or red chili + ½ inch ginger 3 cloves garlic hand full of coriander (blended everything into a paste)
• ½ tsp cumin seeds
• 1 tsp garam masala
• ½ tsp chili powder
• ½ tsp turmeric
• 1 tbsp lemon juice
• 1 tsp oil
• Salt & pepper to taste
• Hand full of chopped fresh coriander
METHOD:
For making samosa pastry or Swap this for shop bought Puff Pastry to oven bake.
1. Add the flour, salt in a bowl. Mix well and add ghee or oil.
2. With your fingertips rub the ghee or oil in the flour to get a breadcrumb like consistency.
3. The whole mixture should clamp together when joined.
4. Add 2 or 3 tbsp water. begin to knead adding water as required.
5. Knead to a firm dough. Cover the dough with a moistened napkin and keep aside for 20 mins.
Making samosa stuffing
1. Peel potatoes and chop into small cubes then boil in a pan with the peas cook until potatoes are soft, drain the water then set aside to cool.
2. Heat olive oil in a frying pan. Add finally diced onions the cumin seeds. Cook for a few minutes
3. Add the ginger-garlic-green chili paste. sauté for minute
4. Add, all spices and lemon juice.
5. Stir and sauté on a low flame for 1-2 minutes
6. Add the peas & potato and coriander sauté for 2-3 minutes with frequent stirring.
7. Set aside the filling to cool.
Shaping and making samosa
1. After keeping the dough for 15 mins. Knead the dough lightly again.
2. Divided the dough 6 equal pieces.
3. Take each piece and roll in your palms first to make a smooth ball.
4. Then roll it with a rolling pin keeping the thickness neither thin nor thick.
5. Cut with a knife or a pastry cutter through the centre of the samosa pastry.
6. With a brush or with your fingertips, on the straight edge of the sliced pastry, apply some water.
7. Join the two ends bringing the watered edge on top of the plain edge.
8. Press the edges so that they get sealed well.
9. Stuff the prepared samosa cone with the prepared potato-peas stuffing.
10. Apply some water with your fingertips or brush on the round samosa cone circumference.
11. Pinch a part on the edge. This helps the samosa to stand.
12. Press both the edges. Be sure there are no cracks.
13. Prepare all the samosa this way and keep covered with a moist kitchen napkin.
Frying samosa
1. Now heat oil for deep frying in a deep pan. Once the oil becomes hot (test by adding a small piece of dough – it should come up quickly once added to the hot oil) gently slide the prepared stuffed samosa & quickly reduce the flame to medium heat.
2. Turnover in between and fry both side until golden colour. Drain the fried samosa on paper towels to remove excess oil.
Oven bake 20 mins if your using readymade puff pastry ( follow the cooking instruction on packaging)
Serving samosa
Serve them hot or warm with a yogurt raita or regular green coconut chutney or regular tomato ketchup
