Diwali and Navratri is the greatest Indian festival
for the Hindus. People all over the world are now accepting and celebrating
these festivals. Countries abroad make their Indian residents feel at home with
discounts, celebratory leaves, events and what not. But the best things about
these festivals, the things people miss the most when away from India are their
families. Celebration of these in India is all about praying to the all mighty
and enjoying a quality time with the family and friends over traditional Indian
dishes. To be a part of these festivals and make your Indian friends feel at
home we have a simple snack dish that you can cook easily.
is one of the most delicious, crispy, deep fried snacks in Indian cuisine.
Stuffed with different spiced up veggies this little snack will make your day.
Follow this step by step recipe to make this delicacy at home and surprise your
friends and family with a mouth-watering Indian meal.
250 grams all purpose flour
1 teaspoon carom seeds
1 teaspoon salt
6 tablespoon ghee
3 cups boiled and chopped potatoes
½ cup peas
1 tablespoon oil
½ teaspoon cumin seeds
2 teaspoon finely chopped green chilli
½ teaspoon red chilli powder
1 pinch hing
2 teaspoon dry mango powder
1 tablespoon chopped cilantro
½ inch cinnamon
3 black peppercorns
½ teaspoon cumin seeds
½ teaspoon fennel seeds
2 teaspoons coriander seeds
For the Samosa pastry or outer layer:
For stuffing of the Samosa:
Knead the dough
In a bowl take all purpose flour, salt, carom seeds and ghee and knead them together
Add water and knead the dough gently to ensure that it does not fall apart
Cover the dough with a damp cloth and let it set aside for 20-30 minutes
Steam the potatoes and peas until cooked. Peel and chop the boiled potatoes into cubes
Dry roast all the whole spices without burning them. You will know that they are ready when you get an aromatic smell from them.
Cool off the spices and grind them into a fine powder
In a pan add ghee and cumin seeds
One roasted add ginger and green chillies for a little while. Later add peas, red chili powder, the spice powder you just made, dry mango powder and asafoetida or hing.
Saute for 1 or 2 minutes and add the potatoes
Mix again for 2 minutes on low heat
Cut you dough in medium size pieces, roll them like a puri but a little thicker
Take the rolled dough and place it on a flat surface. Apply water around the corner
Stuff the dough with the filling and turn to form a locked, pointy structure like that of a samosa
Make sure there are no leaks or holes or openings in your final product
In a deep pan heat oil and let boil
Once thoroughly boiled add the doughs turn by turn and stir and fry till crispy and golden
Samosa are best served with a side of green chutney! Enjoy the festive season and make someone’s stomach smile!