Samosa

How to have your own samosa and eat it too!!!!

My two fold love for samosa comes from its association to my childhood days and a husband who can kill for samosas.

All my childhood was spent in the Veterinary college campus, Jabalpur and just outside the Campus there used to be a corner shop called 'Badde ki dukan' this place was known for its 'pan' and also the steaming samosas and jalebi it used to sell. I have never tasted samosa's as delicious as those. I might be completely biased because I know that each state will vouch for their own samosas. We have all eaten the so called stuffed in some way or the other. May be in the form of pierogi (Russia and Poland), gyoza (Japan, China and Korea), and dumplings (England and the United States). Samosas are known to have originated from the Middle East prior to the 10th century but came to the Indian sub continent only in the 13th and 14th century.

The one that I have made is like the ones we got in Jabalpur with potato cut into tiny squares fried in garam masala with loads of coriander seeds (sabut dhania) and fennel seeds (saunf). 

Back those days it would be a treat if mum allowed us to buy samosa's and jalebis from this shop as an evening snack. I had to recreate this to re live those childhood days.. well, succeeded therefore sharing with you folk!!

Ingredients

For the dough

2 1/2 cup all purpose flour

4 tbsp oil/ ghee

1 pinch of ajwain

1/8th cup water

For the filling

5 potato cut into small cubes (about half a cm)

1/2 cup coriander leave

1/2 tsp garam masala

1 tsp fennel seed

1 tsp coriander seeds roasted

1/4 red chilly powder

Salt to taste

1/4 tsp red chilli powder

1/2 tsp dry mango powder

1/2 tsp jeera powder

Oil for frying

 Method

1. Mix flour, water, oil, some salt and ajwain to make dough. It should be a stiff dough therefore the water has to be added cautiously. Leave aside for 15 minutes.

2. Heat two spoons oil and add potatoes along with all the ingredients mentioned in the filling except coriander leaves and coriander seed. Cover on low flame and cook till potatoes are done.

3. Add the coriander leaves along with coriander seeds that has been roasted and coarsely pounded.

4. Keep aside to cool. Make small rolls of the dough and make it like chapati. Cut it in two parts (like semi-circle), then take one semi circle and fold it in a shape of cone. Use water while doing so. Stuff the potatoes mixture in that cone and seal it by taking a drop of water on finger.

5. On medium heat fry the samosas till golden brown. Please note that the oil should not be too hot otherwise the samosas will not cook from inside. Each lot of samosa should take a min of 10 mins to turn golden brown.

6. Serve hot with Imli chutney or green Chutney.