Wednesday, October 10, 2012

Samosa - Guest post by Archana



Samosaaaas!! Who would say no to these yummy, crunchy, flavourful Indian snack!? YUM!! Definitely not me! :) It is one of my all time favourites and anytime yummable snack. I was pleasantly surprised when my best buddy Archu, sent me these pictures right after she had created them in her own kitchen! They look perfect and sooooo delicious, don't they!!? Sigh, I wish I had got the actual ones...

I just couldn't wait till I made them myself to post them up here, so requested her to do a guest post for me and she instantly obliged :)

So here you go... my first guest post by my dearie who after a lot of pestering from my side has started her own blog page recently!! Do check it out, and don't miss those authentic South Indian goodies she has got in there... and oh, and her Filter Kaapi is just out of the world, though no blog post would do justice to that! :)

.....Ok Archu, so when is my mega treat? :) :P





Ingredients:
  • Maida - 2 cups
  • Ghee - 4 table spoons
  • Ajwain - 1/2 tsp
  • Potato - 4 large ones
  • Ginger and garlic - finely chopped - 1 table spoon each
  • Peas - a hand full
  • Garam masala - 1 tsp
  • Amchur powder - 1/2 tsp
  • Chilli powder - 1 tsp
  • Coriander powder - 1 tsp
  • Turmeric powder - a pinch
  • Salt to taste
  • Oil - for deep frying the samosas
Preparation:
  • Add ajwain and 4 table spoons of ghee to Maida and add little water to this to make a slightly hard dough.
  • Cover this up with a lid and keep it aside till the masala for stuffing is prepared.
  • Boil the potatoes in a pressure cooker for up to 2 whistles. Add little salt and turmeric powder before boiling.
  • Peel the skin and mash the potatoes nicely with hand.
  • Heat one table spoon ghee in a pan and add the chopped finely ginger and garlic and saute them for a min and then add in the mashed potatoes.
  • Add salt, aamchur powder, garam masala, chilli powder and coriander powder to the mashed potatoes and mix them up well.
  • Now add some boiled peas mix them together with the potatoes and the masala is ready for use.
  • Take a large lemon sized portion of the dough and flatten it using a rolling pin to get an oblong shape. Use a little oil instead of flour while spreading the dough so that the dough doesn't stick to the rolling pin or the board.
  • Cut this in the middle using a knife.
  • Grease a little water on the straight end of the dough and fold it as shown in the picture to get a cone.
  • Stuff in a spoon full of potato masala.
  • Grease the top portion of the cone with a little water and seal the samosa well so that it doesn't open while deep frying.
  • Heat oil in a deep frying pan on very low flame and when the oil is just getting hot, drop in the samosas and let them get fried for some time. This might take a while since the oil is not very hot and that helps in getting the inner layers of maida get cooked.
  • When the samosa turns slightly brown, it means that the maida is fried well.
  • Now increase the flame and put it on high so that the samosa quickly turns golden brown.
  • Remove excess oil using a tissue paper and enjoy delicious samosas with tomato ketchup.


3 comments:

  1. Crispy and yummy samosas... perfect for the rains

    ReplyDelete
  2. Yumm! I too made samosas a couple of weeks back. Nothing like home made.

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