Indian samosa has become popular Indians food and has an origin in medieval times or earlier. It is either fried or baked with various fillings plus boiled potatoes. It often filled with peas, spices, cashews, herbs.
In Bengal it is knowns as Shingara filled with boiled potatoes and cauliflower along with spices and peanuts or cashews as an optional.
Samosas are often served with chutney.
4 cup all purpose flour
0.5 tsp carom seeds
1 tsp salt
0.5 cup oil
1 cup water
4 tsp oil
2 tsp cumin
1 tsp coriander seeds (crushed)
1 tsp fennel
pinch hing / asafoetida
2 inch ginger (finely chopped)
2 green chilli (finely chopped)
1 cup peas
1 tsp red chilli powder
1 tsp coriander powder
0.5 tsp cumin powder
1 tsp aamchur / dry mango powder
1 tsp garam masala
0.5 tsp pepper (crushed)
salt to taste
8 potato (boiled & mashed)
3 tbsp coriander (finely chopped)
water (for sealing)
oil (for deep frying)
Make a dough
firstly, in a large mixing bowl take 2 cup all purpose flour. you can alternatively take wheat flour.
make a small ball sized dough and grease with oil.
roll the dough into oval shape.
Make a horizontal cut and divide it into 2 equal portions using a knife.
Shape it into a cone and apply water on the edges for sealing
stuff 2 tbsp of prepared samosa masala into the cone.
close and seal tightly by pressing samosa firmly.
deep-fry the samosa on a low flame or alternatively bake at 180 degree celcius for 40 minutes or until they turn golden color.
it may take 12-15 min. stir or turn them occasionally.
After samosa tuns golden and become crisp, remove them from oil and place it on kitchen paper to let the excess oil absorbed.
Now, serve your samosa either with green chutney and tamarind chutney or multipurpose dip