Samosa is a popular snack of South East Asia, horn of Africa, central Asia and Arabian Peninsula. Samosa is triangular in shape. It’s a tetrahedron pastry shell, inside it’s filled with spiced onions, potatoes, peas, coriander and sometimes meat and fresh paneer. Samosa first originated in central Asia. At that time it was called by the name Samsa.
Samosa can be vegetarian and non vegetarian. In non vegetarian Samosa meat or fish can be used. Size, shape and mixture used inside Samosa can vary. Smaller version of Samosa is called as Lukhmi.
Ingredients for dough:
Maida 3 cups
Baking Soda 1 pinch
Oil 2tsp
Salt to taste
Ingredients for masala:
Onion 1
Potatoes 3
Carrot, Peas 50gms
Garam masala 1/2 tsp
Salt to taste
Green chilies 5
Dry mango powder 1/4tsp
Jeera 1/4tsp
Red chili powder 1/4tsp
Popular Accompaniments:
Samosa is often served without any accompaniments; however green chilies (Fried) can be served along with Samosa. Mint, tamarind, coriander chutneys are also served along with Samosa. Samosa can be prepared in sweet form.
Preparation:
Sieve the Maida and blend the dough along with salt and soda, oil.
Knead the dough, sprinkle some water so that it becomes like chappathi flour.
Keep the dough aside, to maintain softness in it, cover it with little moist cloth.
Chop vegetables and onion and keep them aside.
Peel potatoes and keep them in separate bowl.
Main Cooking:
Cook potatoes and crush them all.
Heat some oil in a pan and add jeera, oil, onions to it. Fry them until onions become brown.
Crush 2 or 3 green chilies and vegetables to the crushed potatoes.
Finally add little lemon juice and coriander leaves.
Divide the dough into balls and roll them into small chappathis. You can use dry maida for dusting.
Apply some oil on chappathi.
Now turn the chapatti into cone form, close the peak of cone and keep the bottom open.
Put the mixed paste into the cone and close the outer cover of the cone.
See to that the tetrahedron shape is properly formed, and the paste is sealed properly inside.
Now take a vessel and put some oil into it. Put the vessel on high flame.
Let oil get heated for some time; now put the Samosa in oil.
See to that Samosa gets light brown shape, on all sides.
Finally when it turns brown, remove it from pan and serve to people.
Presentation:
Samosa can be served in a nice plate, along with garnished onions. You can serve Samosa in a plate, along with necessary chutney. Don’t forget to put some fried green chilies in the plate.
