MY SAMOSA STORY

Am so tempted to make my own  Samosa since my feeds are flooded with it.  Made Baked Samosa before but my kids requested the fried version.  The pastry was almost the same from one another but the filling might differ slightly. 

I have used potato, green peas, carrot, chili powder, turmeric, cumin seeds, ginger, chat masala and garam masala for My Samosa Story.   I fold the pastry differently. 

Roll out the pastry into circle, cut 1 cm strips lengthwise on half of the pastry, wet the the half with water, fold into two.  Stuff the filling at the center (strips one down), fold into thirds to get triangle shape. Wet the edges and seal properly,  this is ready to be fried until golden. 

My Samosa Story did not disappoint, it turned out golden color and  insanely delicious.  I have a tip for you for getting smooth pastry.  Fry the samosa using  medium heat  and the oil should not sizzle,  also do not crowd the pan.

 Other snack recipes you should try:

Vegan Homemade Doughnuts

Honey Oat Bars

Prata Tuna Rolls

Fruit Cornflakes Bars

MY SAMOSA STORIES

Yield ;    16 samosas

PASTRY

2.5 cup  all purpose flour
5  tablespoon oil
enough water to form into  dough
3/4  tsp salt
1  tsp carom seeds (optional)

FILLING

1 cup green peas 
1/2 cup carrot chopped 
3  potato  boiled and crumbled  
1 tsp cumin seeds
1 tsp garam masala
2 tsp chili powder
1/2 tsp turmeric powder

1 tsp chat masala

1  tsp ginger minced

2 green chili chopped
salt to taste
2 tablespoon oil

1/4 cup cilantro chopped

oil for deep frying 
METHOD FOR PASTRY

Combine flour and salt in a mixing bowl. Add in  oil,  rub into flour using your fingertips. Gradually add water until a soft dough is formed. Keep covered for 30 minutes.

Shape dough into 16  equal balls.  Roll out each ball on well floured surface into thin circle about 1/8 in thick, cut 1 cm strips on the half of the circle, brush the  half with water.  Fold into two,  Shape the semi circle dough (the strips down) into a cone, overlapping each other. Glue the seam together with a little water.

Fill up the cone with  2 tablespoon of filling.   Brush the edges with water, press together to seal.  Complete the rest of the dough.  Fry 4-5 samosa at a time until golden,  Remove and drain on paper towel. 

METHOD FOR FILLING

Heat oil, fry the cumin seeds until they pop,  add in ginger, carrot and green peas. Stir and cover for 5 minutes.  Add in all the spices and salt, stir well.  Now add the potato and cilantro. Cook for another 5 minutes.  Check for salt, remove and cool.

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