SAMOSAS

SAMOSAS

Ingredients for the covering,

2 cups of Maida (Plain flour)
1/2 cup of wheat flour
2 tbsp of carom seeds (ajwain)
2-3 tsp of ghee
1/2 tbsp of salt

For the stuffing,

5 nos. of medium sized boiled plantains (Raw bananas)
1 cup of freshly boiled green peas
2 nos. of medium sized boiled potatoes (optional)
2 tbsp of dried coconut slivers
2 nos. of finely chopped onions
2 tbsp of lemon juice
1-1/2 tsp of Dhaniya / Jeera powder each
2 tbsp of garam masala
1 no of green chilli (optional)
2 tsp of red chilli powder
pinch of sugar
2 tsp of jeera
2 tsp of raisins
1 tsp of haldi
salt to taste

Methods:

sieve the maida & wheat flour and add ghee to it, add ghee, salt and rub the flours between your hands until the mixture resembles breadcrumb'ish .. after this add water and knead the firm dough (as much as for Puris, should be easily pliable) Cover it for an hour and keep it aside.

for the stuffing, heat some (more) oil in the wok wink emoticon add jeera to it followed by chopped onions, red chilli powder, green chillies (if you want more heat) and boiled peas & the mashed plantain. Add all the dry masalas. Also add the boiled potatoes if the need be (to bind in case its a bit oily).

Now divide the dough into equal parts and make a medium sized balls to roll out the puri out of this dough (larger than the puris, and smaller than the fulka sizes). Even while making the ball you have to really knead it well, else the puris crack since the dough is firm.

Cut each puri into half, that way making a semi circle. Fold each semi-circle in a triangle and with an opening like a cone and fill this cone with a spoonful of the plantain - peas & potatoes mixture. Fold the edges and seal them with a slightly wet finger and form a triangular samosa shape. Ensure the samosa is sealed well (specially the base & the apex).

Heat adequate oil into a wok and drop 2 to 4 samosas depending upon its size, fry them golden on a medium heat. Its very important to deep fry the samosas on a medium heat for a longer duration to get the crispier crust.

If you're using a airfryer, then preheat it at 180 C, for about 7-8 minutes, and drop the samosas (with very little oil brushed over them) and bake for abt 10 mins or until you get the golden colour of the crust.

Serve these hot, with any choice of dip. (Mint chutney, chhunda, ketchup or garlic chutney even)