Well this one is not a planned post but since I was making samosas and I dont know, when I’ll make them next time, so, I thought why not click some pictures and share it!!💁
You know, when I was a kid we used to get one Samosa in just 25 paise, that is 4 Samosas in just 1₹! Yeah I am that ancient! And now, it’s 5₹ to 12₹ for 1 samosa now! Not just that, the size, flavor…everything has degraded. 😦
We decided to make it the old way and am very sorry for not having all the pictures, the idea struck me late, what could I do!? Anyways, I still decided to give it a go.
So, the first step, dough preparation.
White flour, salt to taste mixed, about a 1/2 tablespoon of black jeera (it depends on the quantity of flour) and water. The dough should not be sticky or very hard. Once ready cover it and allow it to sit for 15 minutes minimum. In the mean time….
Prepare the fillings.
Semi boiled potatoes, cut into small cubes, peanuts, beet root cut into small cubes, onions chopped, coconuts cut into small pieces (if available), coriander whole, green chilies chopped, green peas, jeera powder, salt to taste, turmeric powder, red chili powder.
We prepared in phases so that potatoes don’t get smashed (it’s not mandatory).
First phase: little oil was added to the pan, to which I added potato cubes, peanuts, jeera powder , whole coriander, turmeric & chili powder.
Second phase: Tossed beetroot cubes and coconut pieces in a little oil.
Third phase: to little oil in the frying pan, goes chopped onions, green chili, green peas and sauces (tomato and chili).
Finally, all this are mixed together to make the fillings.
Its time to shape samosas! In the third part, small balls are made out of the dough. which are rolled into circles. And then cut into half.
The semi circles are then made into hollow cones for the masala or fillings to be stuffed. Then seal the open parts by applying little water to stick the open ends together.
Next… oil is heated in a wide mouth pan/kadai. Slowly and safely Samosas are dipped into the hot oil. Let it cook for some time on low to medium flame. As the color changes to golden brown , we know it’s ready!
Last stage, don’t wait, it tastes best when it’s hot, serve with tomato sauce or green chutney!
Imp point: Anything can be stuffed into Samosas like mushroom, paneer or just onions. For non- veg friends, stuff in chicken or mutton!
Just About My Life 