Samosa

It rains here very often. If its a Sunday then its awful. V and I miss all the Sunday eating out, specially the junk. This sunday V voluntereed to make samossas. It was a big risk so I decided to put on my apron to assist him. I escorted to my all time handy book "Hamkhas paaksidhi " by Jayashree Deshpande. I was sceptical as to how it would work as I had never tried Samosas earlier. Back home they are so easy to easily available.But this recipe was a big hit !!!

Here goes the recipe.

Potatoes: 1 kg , boil cut into small cubes

Green peas: 200 gm( I used approxiamtely), boiled

Finely chopped corriander

Paste: green chilles 10, 10 cloves of garlic, 1 inch ginger

Spice powders: Amchur powder, corriander-cumin powder, chole masala(optional)

Salt to taste.

Jeera

asafoetida

turmeric powder

red chilli powder

Oil

For the coating:

2:1/4 Maida: Semolina, salt, hot oil 2 tsps.
carom seeds, jeera (optional)

Oil to fry

Thick cornflour in water paste (for sticking the edges)

The stuffing:

Add oil in a pan and add the Cumin, asafoetida, turmeric the paste fry a bit. add the boiled potatoes and green peas.Add The Spice powders and salt and toss.Add the corriander.Steam for 1-2 minutes. Thats done with the stuffing.

The cover:

Mix the Maida and semolina in the given proportion, salt, add hot oil over it and knead into dough. add the carom and cumin seeds as well.knead well for half an hour or so.Make small balls and keep aside.

The most difficult part:

Roll out into 8 inches circles and cut in to 2 semicircles.

Handling one semicircle at a time make into triangle shaped pocket (use the mixture to stick the edges)and fill in the potato mixture.

Fold the edge to give it a base.

Deep fry in oil till they turn golden brown.

Serve with ketchup or chutney