Homemade Samosa

Makes: 8

Ingredients

For samosa covering:

1 cup ( 100 g ) maida / plain four ( for 8 samosas )
1/2 teaspoon corn flour
1 teaspoon ghee
1/2 teaspoon cooking oil
1/4 teaspoon baking powder
1/4 cup water for mixing
1/2 teaspoon salt
200 ml cooking oil for frying

Method

Mix flour, corn flour, ghee, oil, baking powder and salt together. Keep aside for 10 minutes.

Mix with water. Knead until smooth and elastic (Samosa dough should neither be too hard nor too soft ). Store in an airtight container for 30 minutes ( or cover with plastic wrap ).

Divide dough into 4 equal parts. Make a ball and roll it like a puri. Cut it into two. Fold each part in a triangle shape. Fill the mixture, stick the sides with the help of water.

Heat oil in a frying pan / kadai. Reduce heat to medium and deep fry samosas in hot oil in batches ( 4 samosas at a time ) on a medium heat till golden color and crisp. Serve with tomato sauce or green chutney.

For Filling:

2 teaspoon cooking oil
1 teaspoon jeera ( cumin seeds )
1/2 teaspoon coriander seeds
4 potatoes, medium size ( boiled and slightly mashed )
1 cup peas ( shelled and boiled )
2 green chillies ( chopped )
1 tablespoon cashew nut, split
1/2 teaspoon amchur powder ( dry mango powder )
1/2 teaspoon salt ( or to taste )
1/2 teaspoon red chilly powder
1 teaspoon garam masala powder

Method

Heat 2 teaspoon cooking oil in a pan. Add cumin seeds ( jeera ) and fry for 1 minute. Fry green chillies, coriander seeds and cashew nuts till fragrant on a low heat.

Add boiled and mashed potatoes, peas, salt, red chilli powder, amchur powder and garam masala. Mix all the ingredients well. Do not add water. Cover with a lid and cook on a low heat for 10 minutes. Stir occasionally. Divide this mixture into 8 equal portions and fill in each samosa covering and deep fry in hot oil.