SAMOSA / SINGADA RECIPE

Samosa/ Singada (as known in eastern part of India) is available in almost all parts of India, and each region has its own authentic style of preparing the snack.  Most of us know the classic aloo samosas but little nooks and corners across India have come up with their own innovative variants which you can even make at home to try something new. It is a popular Indian snack recipe that is prepared by deep frying or baking the triangular flour patties that are stuffed with savory filling such as potatoes and peas, lentils, onions, minced lamb, mutton, chicken or fish. Crispy samosa and masala chai make a wonderful combination, but samosas are also served with green mint chutney or tangy tamarind chutney. 

INGRADIENTS:

For the stuffing:

• Oil 2 tblsp
• Cumin seeds- 1tsp
• Coriander seeds- ½ tsp crushed
• Fennel seeds powder/ Saunf- 1/2 tsp
• Pinch of Hing / Asafoetida
• Crushed ginger & garlic - 1tblsp
• Green Chilli – 2-3 finely chopped
• Green peas / Matar- ½ cup
• Large boiled potatoes- 3-4
• Onions- 2 large chopped
• Dried kasturi methi powder- 1tblsp
• Roasted peanuts- 1/4 cup
• curry powder- ½ tsp
• Garam Masala- ½ tsp
• Aamchur Powder- ½ tsp
• Crushed black Pepper- ¼ tsp
• Roasted cumin seeds & red chilii powder- 1tsp
• Turmeric powder- a pinch
• Salt as per the taste
• Coriander leaves- 2 tbsp finely chopped

For Samosa cover:

• All purpose flour / Maida- 1½  cups
• Nigella seeds/ Kala jeera- 1tsp
• Ajwain / Carom seeds- ¼ tsp
• Salt a pinch
• Oil/ Butter- ¼ cup
• Water as needed
• Oil for frying
  

METHOD:

For the samosa cover:

• Mix the flour & oil properly until the flour is evenly coated with oil and it should have a fine texture without any lumps. 
• Now add salt, ajwain, nigella seeds & water to make tight dough (the dough should not be too soft other wise samosa will become soft). 
• Now cover it with a wet muslin cloth for half an hour.

For the stuffing:

• Cut the potatoes in small small pieces. 
• Heat oil in a pan. Crackle cumin seeds. Add onion & green chillies, saute till translucent. Add peanuts & fry for 15 sec. 
• Now add crushed ginger garlic & turmeric powder and saute till raw smell disappears. Now add some dried kasturi leaves and green peas. saute till they becomes soft. 
• Add the boiled potatoes, salt fennel seeds powder , roasted cumin seeds powder, crushed coriander seeds, curry powder, garam masala powder, aamchur powder and crushed black pepper. 
• Now add the chopped coriander leaves, mix well. Turn off the heat & allow the mixture to cool.

To make samosa:

• Knead the dough again and divide it into small size balls. Roll this ball out into a round shape and cut in the center into 2 half moon shape with a sharp, pointed knife.
• Take one half and fold it in conical shape and seal the edges and point of the cone tightly with finger tips dipped in little water.
• Fill the cone with two tablespoons of the potato mixture and fold dough diagonally in half to make a triangle. Press edges firmly together to seal in the filling. Use the remaining dough and filling to make more samosas.
• Heat oil in a heavy bottom pan in a low-medium flame. Deep fry the samosas in the low-medium flame turning often, until they're golden brown & crisp. Remove from oil and soak in a tissue paper. 
• Serve hot samosas with green mint chutney or tomato ketch-up.