Classic Samosa With Four Fillings
Ingredients for Samosa Dough:- (Makes 12- 14 Samosas)
1/2 cup Whole wheat flour:
1/2 cup All Purpose flour: (if using only APF, double the quantity)
1/2 teaspoon Salt:
1/2 teaspoon Carrom seeds (Ajwain):
1 teaspoon Coriander/Parsley flakes: (use any dry green flakes)
1/4 cup Water:, add more if required
Ingredients for the filling of Potato/ Aloo Samosa:
3 Potatoes: (boiled and diced)
2 teaspoons Paneer: (cut into small cubes), optional
1 teaspoon Olive oil:
1 teaspoon Cumin seeds:
1 Onion: (finely chopped)
2 Green Chillies: (finely chopped)
2 inches Ginger: piece, finely chopped
2 teaspoons Fresh Coriander:
Salt: To taste
Method to Prepare Potato Stuffing:
Boil the potatoes, peel of the skin and dice into small cubes.
Heat oil in a nonstick pan.
Add cumin seeds, onion and ginger julliens.
Let it cool for a while before adding to the pastries.
Method to make Samosa:
Knead the dough again for 5 minutes before making balls.
Divide the dough into equal parts.
Make a small disk for cocktail style samosa and a big disk for standard size samosa.
Cut the circle in half so you have two half-moons.
To assemble the samosas, take one of the half moons, put about a tablespoon or two of the desired filling (potato, peas/corn or spinach).
Take a semi-circle match end to end, this would make a cone
Simply press the bottom with fingers.
Continue until all the samosas are assembled.
Now we will get our fillings into the cone
Serve immediately with coriander and tamarind chutney.