Friday, 11 July 2014

Samosas by Batto Bua

                           


                                                      
Who doesn't know the good old Samosa. There are different ways to make Samosas and with different fillings too. My aunt (Bua in Hindi) gave her recipe on my facebook page and now I am posting it here on the blog. I tried it too and they are delicious. In our joint family we all the cousins grew up together and I still remember when I was a teenager once she taught me how to make Palak-Tamater (Spinach with tomatoes) and I still remember one of her tips while cooking Spinach, she said to use less salt while cooking palak, because, spinach is a bit saltish, you can always taste and add it later, not sure if she remembers.


Here is what we will need:

For the dough:

- 1 cup of refined flour
- 1/2 tsp Carmon seeds (Ajwain)
- 3 tbsp oil
- Salt to taste

For the stuffing:

- 4 large potatoes, boiled
- 1/2 cup peas frozen/fresh shelled and boiled
- 1/2 tsp cumin seeds
- 1 tsp red chili powder
- 1 tsp salt or to taste
- 1/2 tsp dried mango powder (Amchur powder)
- 1 tsp garam masala powder
- 1 tsp fresh mint or coriander leaves
- 1/2 an inch piece of ginger
- 1 tbsp of oil

Method: to make the dough

1.Mix the dough ingredients and add water little by little and make a stiff dough. Cover and keep it aside.

To make the filling:

1. Cut the boiled potatoes into about 1/2 inch cubes, finely chop the green chili, grate the ginger.
2. Heat oil in a pan, add the cumin seeds and when they start to change the colour add the ginger, green chilli, peas and potatoes.
3. Saute them and then add all the spices, mix it all well and let it cool.
3. Divide the dough and the filling into sixteen equal portions and make them into balls.
4.Take one ball of the dough, apply a little flour and roll them into four inch diameter elongated diskettes.
5. Cut into half, like a half moon, apply little water on the edges, shape it into a cone and stuff it with potato and peas filling. seal the edges.
6. Deep fry in medium heat till half done.
7. Drain on to adsorbent paper and just before serving deep fry once again at higher temperature till crisp and golden brown. Serve hot with coriander/mint-chutney/ tamarind chutney.

Thanks to my Bua for sharing her recipe with us and I hope we get more recipes from her.


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