How To Make Somosa

ingredients

Samosa flour

2 cups whole purpose flour (table) 260 grams

* 1 teaspoon celery cream seeds

* 1/4 teaspoon salt

* 4 tablespoons + 1 teaspoon oil 45 ml + 5 ml

* Water for kneading dough, about 6 tablespoons

Fill with samosas.

43-4 medium potatoes 500-550 grams

* 2 tablespoons oil

* 1 teaspoon cumin

* 1 teaspoon fennel seeds

* 2 teaspoons of crushed coriander

* 1 teaspoon finely chopped ginger

* 1 chopped green pepper.

* 1/4 teaspoon hang hang

* 1/2 cup + 2 tablespoons green peas I used frozen green peas which I soaked in hot water for 10-15 minutes before using.

* 1 teaspoon coriander powder

1/2 teaspoon hot spices

1/2 teaspoon Amchur dried mango powder

* Add 1/4 teaspoon red chili powder or more to taste.

3/4 teaspoon salt or to taste

Make samosa flour.

Start by making samosa flour. In a large bowl, add flour, celery (caramel seeds), salt and mix well.

Add oil and then start mixing with your fingers. Rub the flour with the oil until all the flour is well mixed in the oil. Do this for 3 to 4 minutes, you don't want to rush this step. Once added, the mixture matches the pieces.

Squeeze a little flour between your palms - it should be (and not break) - that is, the oil should be sufficient and well mixed.

Now start adding water, mix lightly to make a hard dough. Do not add too much flour and do not knead soft dough. It should just come together and make a hard dough. I used about 6 tablespoons of water here.

Cover the dough with a damp cloth and let it rest for 30-40 minutes. I usually soak a paper towel in water and then squeeze out all the water and then cover my dough with it. When the dough is resting, start filling.

Make stuffed potatoes

Boil the potatoes until done. If you are using a stove top pressure cooker or if you are using a hot pot, blow 8 to 9 whistles on high heat, leave the natural pressure on the trout under the pot with 1 cup of water for 1 minute. . What

Peel a squash, grate it squeeze the juice. Set aside and heat 2 tablespoons oil in a pan over medium heat. When the oil is hot, add cumin, fennel and crushed coriander.

Let the seeds stir for a few seconds and then add the chopped ginger, green chilies and asparagus. Cook for 1 minute.

Add the boiled and mashed potatoes and green peas to the pan. Put everything together. I use my potato drink to mix spices and seasonings well with potatoes and peas.

Add coriander powder, garam masala, amchur, red chili powder and salt. Mix to combine. Once all is well combined, remove the pan from the heat and allow the filling to cool slightly.

Shape the samosas and fry.

Once the dough rests, knead it quickly. Then divide the flour into 7 equal parts of about 58-60 grams.

Start working on the flour, cover the rest of the flour balls with a damp cloth all the time otherwise the flour will dry out.

Roll the dough ball into an oval circle about 6-7 inches in diameter, and then cut it in half.

Take a portion and water it on the right side. I usually mix a little flour in water to make it a good glue.

Now bring the two ends of the straight edge together. See the step-by-step pictures above for a better idea. Squeeze the pointed ends to form a perfect conical shape.

Fill the samosas with potatoes, about 1 to 2 tablespoons. Don't overcook the samosas.

Now pour water around the corner again because you have to seal it. To make the plate, tap the opposite direction (opposite where you clicked to make the cone) (see step pictures). Then pinch the edges and seal the samosa.

Now your samosas are ready. Repeat this process with the remaining flour. Always remember to cover the stuffed samosas with a damp cloth when rolling and fill the rest. You will get 14 samosas.

Now heat oil in a pan over low heat. Put a small piece of flour in the oil and check if the oil is ready. It will take a few seconds to reach the surface. That is, the oil is ready.

Put sized samosas in oil.

Fry over low heat. After about 10-12 minutes, the samosas will turn strong and light brown. At this point, increase the heat to medium and fry until it is well browned.

Do not overcook, fry 4-5 samosas at a time. And each batch will take about 20 minutes because we fry on low heat so be patient.

Once you have fried one batch, reduce the heat again and wait until the oil temperature drops and then add another batch.

Enjoy hot samosas with red pepper sauce or sweet tamarind sauce!