Preparation time: 90 minutes including standing time
Cooking time: Less than 30 minutes
Serves: 12 samosas
½ cup all purpose flour / Maida
2 tbsp ghee/ oil
½ tsp salt or to taste
Water as needed
1 ½ ~ 2 cups chopped onions
1 minced green chills
¼ tsp red chilli powder
¼ tsp coriander powder
¼ tsp turmeric powder
¼ tsp garam masala
Salt to taste
1 tbsp oil
Oil for frying
- In a mixing bowl, add maida, salt, and oil. Mix well.
- Drizzle water to the flour and knead it into soft pliable dough.
- Cover the dough with wet cloth and rest it for 30 minutes.
- Heat oil in a pan or kadai, add cumin to splutter, add minced green chill, followed by chopped onions.
- Saute till onion become soft not as transparent, throw in red chili powder, turmeric powder, coriander powder, garam
masala powder and salt to taste.
- Saute till raw smell disappear from the masala. Turn off the heat and allow the mixture to cool.
- Knead the dough again for few seconds and make 2 batches of 3 balls each.
- Roll the balls in to 2 ~ 3" circle. Apply oil over the circle. Sprinkle some flour over it, stack the remaining two, one ever the other. Leaving the topping to the third circle.
- Roll the stacked circle into10 ~ 12" circle. Cut the edge to get a rectangle.
- Heat tawa and slightly toast the rectangle on both side without browning. Cut this rectangle into two strips. Quickly peel off each layer and spread under the plastic sheet or cling cover to avoid drying.
|Image Courtesy: ParsleySoup.co.uk|
- For easy folding, keep the filling in one corner of the strip and fold it into triangle. Keep one triangle over another. spread the water flour paste at the edge and seal it. Do the same with remaining strips.
- Fold one corner of the strip in to triangle and keep folding into triangle over another.
- Before the last flap of folding, hold the triangle in between your thumb and point finger.
- Add 1 ~ ½ tsp of filling in the cone, seal the edge with water flour paste.
- Heat the oil in a pan / kadhai and deep-fry the samosa on a slow flame till golden brown color from all the sides.
- Serve hot with tomato ketch up.
- Folding samosa need some practice. First try in paper before folding the strip..
- You can freeze the folded samosas in ziploc for a month.
Sharing this recipe for Blogging Marathon # 28 under " Samosa with different filling". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 28