Samosas are a popular appetizer. This Gujarati samosa is very tasty, flavorful and crispy.
It is usually served with tamarind chutney, mint chutney or ketchup. Its a popular tea time snack in India.
Preparation time – 30 min
Cooking time – 30 min
Makes 12 -15
Ingredients Required for the crust:
All purpose flour/Maida – 2 cups
Salt – as per your taste
oil – 2 tbsp
Water – 1/2 cup or required for making a firm dough
Ingredients Required for making the filling:
Potatoes – 3 medium sized, boiled, peeled and mashed roughly
Green peas – 1/4 cup
Onion – 1 medium sized finely chopped
Jeera/cumin – 1/4 tsp
Garam masala – 1/4 tsp
salt – as per your taste
Chili powder – 1/4 tsp or as per your taste
Oil – 1 tbsp
Cilantro – few strings finely chopped
Method:
How to make Samosa – Video
1. In a bowl, mix all purpose flour/Maida and salt. Now add 2 tbsp of oil into the dough and mix well till the oil is well incorporated in the dough. Now add enough water to make a smooth firm dough and let it rest for 30 minutes.
2.Heat 1 tbsp of oil in a pan. Once the oil is hot add in the cumin seeds and saute for a minute. Now add the finely chopped onions and cook till the onions are nice and soft. Add some salt, chili powder and the turmeric powder and cook for a minute.
3. Add in the green peas and the potatoes. Roughly mash the potatoes and add 1/4 tsp of garam masala powder and mix well. Cook on a medium flame for 5 minutes until the potatoes are well coated with the masala. Add the finely chopped cilantro, mix well and set aside.
4. Divide the dough into lemon sized balls. Roll each ball into a small, flat roti size. Apply some oil on top of each roti and sprinkle flour on top to avoid rotis sticking to each other. Stack rotis on top of each other.
5. Take three of the smaller rotis and combine into one big roti, as shown in the video.
6. Heat the pan at a medium heat, place one of the large roti on the pan, and wait till some bubbles appear. Now flip the roti on its other side and slowly remove the top layer as shown in the video/pictures. Remove the roti from the pan and slowly separate the layers ( you need to separate 3 individual thin rotis) as shown in the video/picture
Repeat the above steps for each set and put aside the rotis.
7. Once you have finished separating all the layers, stack the layers and cut out the edges as shown in the pictures/video.
8. Make a cone out of each layer as shown in the pictures/video. Fill the cone with a portion of the prepared potato filling. Seal the edges tightly with the help of the flour-water paste (all purpose flour mixed with water to a medium consistency) as shown in the picture/video.
9. Finish making other samosas following the above step. ( These samosas can be frozen at this stage for big parties. Whenever you need you can thaw the samosas and fry in oil on a medium heat.)
Heat oil in a pan. When the oil is hot fry the prepared samosas on a medium heat till they turn crisp and golden brown in color.
10.You can make the samosas using another easy method too. Cut the rotis into half. Now make each half into a cone as shown in the video and fill it with the potato mixture. Seal the edges tightly with the flour-water paste and fry it on a medium flame till it is nice and golden in color.
Enjoy the crispy samosas with your favorite chutney or ketchup.
