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Samosas Indian Appetizer
Popular and Tasty Indian Snack! |
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For Stuffing-
3 medium potatos
1/2 cup garden peas
1 cup shredded cabbage
1 cup chopped onion
2 Tbls. chopped green chili
1 1/2 tsp. ginger paste
1/4 cup Mint leaves
1/2 cup Coriander leaves (dhaniya)
3 Tbls. vegetable oil
salt, to taste
For Dough-
1 1/2 cups refined wheat flour
3 Tbls. butter
3/4 tsp. salt
Oil for deep frying
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Getting the stuffing ready-
Boil potatoes, peel and slightly mash. Boil peas and cabbage. Keep aside. In a non-stick pan, heat oil and add chopped onions until light brown. Add ginger paste, coriander, mint, green chili and fry for one minute. Now, add salt and the boiled pease, cabbage and mashed potatoes. Stir well. Let cook for a minute, remove from heat and keep aside.
Making the samosas-
Mix flour and salt. Now, melt 3 Tbls. butter and add to the flour and salt mixture. Mix well, such that it looks a bit crumbly. Now, add a few Tablespoons of water at a time, to the mixture and make into dough. The consistency of the dough is similar to that of chapati.
Divide the dough into walnut-sized balls and flatten each ball with a rolling pin to form a circle. The size of each circle is roughly six inches in diameter.
Divide the circle into two (half circles). Wet the edges of each half circle, place sufficient amount of stuffing in the middle of the half circle and fold the corners in, so that, the end result looks like a stuffed triangle. Pinch the edges lightly; they should seal easily because they are wet.
Now, in a wide skillet, heat oil over medium-low and when oil is hot, deep fry the stuffed samosas until they become pale brown in color.
Remove from skillet and keep aside. After frying all the samosas to a pale brown color, re-fry them, over medium heat, once again to a deep brown color.
Serve with ketchup or tamarind chutney or mint chutney.
Note- Never let the oil get 'smoky' hot at any time, while cooking the samosas. If oil is very hot, the samosas quickly turn pale brown without really cooking inside. Hence, it is important to maintain oil at a temperature when it will cook the samosa slowly.
A note of caution- Do not keep the heat level too low, since the samosas will turn a bit oily.
Similarly, when you are re-frying the pale brown samosas, maintain the heat level at medium-high, so that, they turn dark brown soon (at this stage they are already cooked inside).
This refrying makes samosas more crispy (No, those crispy little packets which are filled with coriander, mint, etc are different from the samosas above).
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Preparation Time: 40 minutes |
Serves: |
| Recipe Origin: India |
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Submitted by: |
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Mallika
India |
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| This recipe has been viewed 4820 times. |
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