Samosa

Rainy day, cool weather all this goes well with hot samosas and Imli ki chutney. First time I had tried this awesome snack and it came out really well so I decided to post it in my blog.

Samosas are my favourite and I just love eating it with chutney. I even enjoy it as a sandwich also. Crush the samosa and place it between 2 beads. and thus Your samosa sandwich is ready. 

So today I am posting my version of this delectable snack.

Ingredients:

For the dough
2 cups Maida
2 tbsp Curd
1/4 cup ghee
Salt to taste
Water to knead
Oil to fry

For the filling:
4 medium sized potatoes
1 cup green peas (boiled)
7-8 Cashew nuts
1.5 tbsp Cumin Powder
1.5 tbsp Coriander Powder
1 tbsp Pomegranate seeds (Anardana powder)
1 tbsp Red Chilly Powder
1 tbsp Garam Masala Powder
2 Green Chillies
1 tbsp Ginger Paste
1 tsp Cumin Seeds
Salt to taste
Fresh Coriander leaves
3tbsp oil or ghee

Procedure:
For the dough (crust of the samosa)

• Take a vessel add in the maida +salt +curd + ghee in it.
• Mix them all well so that the oil is mixed properly with all the maida.
• Then add in enough water to knead the dough.
• Cover it with a wet cloth.
• Keep it aside.

For the filling:

• Peel the potatoes, chop them into small pieces.
• Heat oil in a kadahi, add in cumin seeds when it stops cluttering add in the ginger paste + chopped green chillies.
• Then add in the potatoes.
• Add salt along with them to fasten the cooking process.
• Keep stirring them from time to time.
• After the potatoes is cooked add in the boiled peas. mix it
• Then add in the chopped cashews + red chilly powder + cumin powder + coriander powder + anardana + garam masala powder.
• Finish it off with fresh coriander.
• Let it cook for a while on low flame. 
• Then switch off the gas.

For the samosa:

• Heat oil in a kadahi.
• In the meanwhile, make small rolls of the dough.
• Roll it as big as the size of a poori.
• Cut it into two parts like a semi-circle.
• Now take one part, roll it in the shape of a cone. use water while doing it so that it is stuck properly 
• Place a spoon full of filling in the cone. Now seal the third side with water lifting on one side and overlapping it on another.
• Repeat the same with the remaining dough.
• Now fry the samosas on medium heat till its golden brown.
• Serve hot with Coriander and Tamarind chutney.