Samosa

 

My 7^th Blog,

Hey, what do you think…?  Want to make yummy snacks at home? I know You are doing lots of work from home and to get fatigued, Suddenly you realized “oh...weekend is coming". It means relaxation, craving for the best food or watching movies. Similarly, that thing happens in my life too. Then, tomorrow is Saturday. What is your weekend plan? 

I along with my mother decided to make some snacks last Saturday. We thought, what we should do best and try new food items. Father was demanding us to make potato paratha, kabab, or any deep-fried snack items. I realized last week I had Baklava by using Phyllo pastry, I want to use that pastry one more time to make something tasty. Finally, in conclusion, we decided to make Samosa.

What is Samosa…..?

Samosa is deep-fried snacks were feeling made by potatoes, spiced herbs, Peas, cheese, or minced chicken. It’s mostly in a triangular shape and often accompanied by meant chutney. Samosa is a popular entrée/snack in local people.

Do you know Samosa History…?

The Samosa is original in the Middle East and Central Asia further spread to Africa, Southeast Asia, and many more. The term samosa and its variants cover a family of pastries and dumplings popular from north-eastern Africa to western China. In India, there are lots of varieties of Samosa.

1. Delhi, Punjab, Rajasthan you will found bigger a version of Samosa with a spicy filling of masala potatoes, peas, crushed green chilies, cheese, and even dried fruits, as well as other variations, is quite popular. 
2. Odisha, West Bengal, and Jharkhand this is popular snacks. They are a bit smaller compared to those in other parts of India and the filling mainly consist of boiled and diced potato, along with other ingredients.
3. Hyderabad has a smaller version of the samosa with a thicker pastry crust and mince-meat filling as is another variation with an onion filling.
4. Andhra Pradesh, Karla samosas are slightly different, in that they are folded differently, much more like Portuguese with a different style of pastry. The filling also differs, typically featuring mashed potatoes with spices, fried onions, peas, carrots, cabbage, curry leaves, green chilies, etc.

5. Maldives the types of varieties of samosa made in Maldivan, Cushion is known as Bajiyaa. They are filled with a mixture including fish or tuna and onions. 

So let’s talk about the recipe, be calm, and read further…!

INGREDIENTS 

 

For Making Dough

Refined flour:  250gms.

Carom seeds (Ajwain): 2tbsp.

Water: as required.

Salt: 1 tsp.

Oil: 2 tbsp.

  

For Making Filling 

Potato: 500gms.

Peas: 100gm.

Cumin seeds (Jeera): 2tbsp.

Oil: 1tbsp

Garlic: 3 to 4 nos.

Chop Green chilly: 1tbsp

Garam masala: ½ tsp.

Red chili powder: ½ tsp.

Cumin powder: ½ tsp.

Salt: ½ tsp.

Coriander: 2tbsp

PROCEDURE

Step 1: Making Samosa Dough 

1        Make a soft dough by using flour, salt, oil, ajwain, and water.

2        Further if require more water add to make soft.

3        Keep dough for resting some time.

Step 2: Samosa Filling

1        Boil 3 to 4 Potatoes. After boil remove skin and mash it.

2        Further add that mashed potatoes, Cumin powder, Salt, Garam masala,, and chili powder mix them.  

3        Take a pan, heat 1 tbsp. oil add cumin seeds, chop garlic and chop chilies.

4        Further, add Peas and the potatoes mixture into that.

5        Cook a while after done add coriander.

Step 3: Making Samosa

1          Knead the dough and divide it into 5 equal parts.

2          Roll the dough by using flour to make a round shape.

3          Cut it in the center to make 2 parts.

4          Take that half portion and brush the surface by using water.

5          Join the edge to make a cone shape and stick the edge inside.

6          Fill that cone by addition of mixture.

7          Apply water and seal the end part, to make perfect triangular Samosa.

8          Further, fry the Samosa in oil and served with the chutney.

Finally, Samosa is ready to serve !!

 

I hope now you can also make Samosa!😊😇

Kindly leave here with your feedback.

Thank you.