Classic Samosa With Four Fillings
By: sonia gupta
Published: Sunday, February 27, 2011 - 12:38pm

Ingredients




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)
3 teaspoons Butter or Oil:
1/4 cup Water:, add more if required
Ingredients for the filling of Potato/ Aloo Samosa:
3 Potatoes: (boiled and diced)
1/4 cup Sweet petit peas: (thawed and soaked in warm water if using frozen)
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:
1 teaspoon Fennel and Coriander: (crushed in mortar)
Salt: To taste
2 teaspoons Cashews, Peanuts: (roasted)
Raisins: few
Note: Gently crushed fennel and coriander in mortar and pestle are the key taste

Preparation

1 Method to Prepare Potato Stuffing: 2 Boil the potatoes, peel of the skin and dice into small cubes. 3 Heat oil in a nonstick pan. 4 Add cumin seeds, onion and ginger julliens. 5 Saute for couple of minutes, then add the potatoes and peas, followed by seasoning to taste. 6 Let it cool for a while before adding to the pastries. 7 Method to make Samosa: 8 Knead the dough again for 5 minutes before making balls. 9 Divide the dough into equal parts. 10 Take out one small ball and roll into a circular disk like chapati (as thin as you can). 11 Make a small disk for cocktail style samosa and a big disk for standard size samosa. 12 Cut the circle in half so you have two half-moons. 13 Roll the dough in thin circles, Cut it open in the middle 14 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). 15 Fold from one side towards the center and then from another side (seal by gently dabbing the edges with water). 16 Take a semi-circle match end to end, this would make a cone 17 The cone is ready, turn it upside down and fill with stuffing. 18 Simply press the bottom with fingers. 19 Continue until all the samosas are assembled. 20 Now we will get our fillings into the cone 21 Frying the Samosas: - In a heavy bottomed skillet, heat heat the oil until it reaches about 220 degrees F. 22 Drop one by one few samosas in the skillet and fry on medium heat till it turns light golden brown. 23 Carefully remove and place on pieces of a brown paper bag to soak up the oil. 24 Serve immediately with coriander and tamarind chutney.

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More Details at
http://onecreativekitchen.blogspot.com/2011/02/classic-samosa-with-four-fillings.html