So I have not been blogging for the longest time and I feel bad about it . Therefore I will make a comeback with a super hit recipe that has made me very very happy ! Why : because this is an all time favorite snack and I made it almost right the very first time . Super happy I am.
My earliest memory of a Samosa is that of my mother making it for us when I was 6-8 years old and in Mangalore. They were made when we would visit the beach. They would be made painstakingly at home , packed in containers and whisked away to Panambur beach and we would relish them there ..... aaaa bliss. My love affair with the triangles of joy took a new turn in college when a batch mate ( Ruhi Jhunjhunwala) would bring back some brilliant samosas from home. As fate might have it , we became flatmates and I started romancing samosas more regularly. When I asked for the recipe I was told that they were made by the family chef ( Sooraj Bhaiya) and that he was quiet elusive about the recipe. After planning for months I made the trip to Chennai to learn this recipe which involved sneaking around when Bhaiya was making the samosas and watching him stealthily because he did not wish to share the ingredients. Where there is a will , there sure is a way - here is the recipe :
Filling :
Oil : 4 tablespoons
Asafoetida: 1/4 teaspoon
Jeera : 2 teaspoons
Ajwain : 2 teaspoons
Onions : 2 small finely chopped
Green chillies : 2 medium sized chopped
Ginger : 1 inch stick chopped
Potatos : 4 large Boiled and cubed
Peas : 1/2 cup shelled and boiled
Cumin powder : 1 teaspoon
Red chilly powder : 1/2 teaspoon
Coriander powder : 1 teaspoon
Garam masala powder: 1/2 teaspoon
Amchur powder : 1/2 teaspoon
Salt : to taste
Coriander leaves : 1 cup chopped
Method :
Heat the oil in a large pan
When the oil is hot add the jeera , then ajwain and finally hing ( make sure that the pan is on a low flame )
Wash the onions in water and grind it coarsely in a mixer with green chillies and ginger
Tip in this mixture into the hot oil and saute
Add salt and all the dry masalas and saute till the raw smell disappears
Now tip in the shelled peas and mash a little
Finally add the boiled potatoes and coriander and mix
Saute the mixture till completely dry ( almost 15-20) minutes and let it cool
For the crust : Ingredients
Flour / Maida : 500 gms
Oil : 8 Tablespoons
Salt : to taste
Ajwain : 1 heaped teaspoon
Water : as needed
Method : Mix all ingredients and knead a dough that is not too hard and is pliable.
Assembling the samosa : Too many people have gone in depth and explained this process. Here is a link to a blog that clearly explains the process .
The same link also explains how to fry it right to avoid the bubbles.
Serve it hot with Pudina chutney and a cup of hot Vegan masala chai .......... YUMMMMMMMMMMMMMMMM
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