How to Make Samosa With Spicy Potato Filling | Recipe By Archana

How to Make Samosa With Spicy Potato Filling | Recipe By Archana

Recipe Link – http://www.archanaskitchen.com/indian-recipes/tea-time-snacks/311-samosas-a-spiced-potato-tea-time-snack

Samosas are crusty deep fried cones filled with spiced potatoes that are eaten as a tea time snack with Khajur Amli Ni Chutney or Dhania Phudina Ni Chutney or plain old tomato ketchup. They look complicated and difficult to make, but once you get the knack, these are quick to make and even more quick to eat. My mother-in-law loves to store the half fried Samosas in the freezer and fry them fresh to crispness and serve them for the afternoon Chai. Serve the Samosas with Mint Chutney and Date Tamarind Chutney as a tea time snack or appetizer for your parties.

Makes: 15 to 20 mini samosas

Ingredients for the Samosa Crust

3 cups whole wheat flour
1/4 cup of ghee
1/2 teaspoon of ajwain seeds
salt to taste
oil for deep frying
Ingredients for the Samosa Filling

3 cups boiled potatoes, diced small (about 3 to 4 large potatoes)
2 handful of shelled and roasted peanuts
2 inch piece of ginger, grated
2 teaspoon cumin seeds
2 teaspoon roasted fennel seeds, pounded coarsely
1/2 teaspoon turmeric powder
2 teaspoons garam masala powder
2 teaspoons chat masala powder
red chilli powder or black salt (optional to taste)
a small bunch of freshly chopped coriander leaves
salt to taste

Method for the crust

Combine the flour, salt, ajowan and oil until the flour resembles coarse crumbs. Make a well in the centre and add water little at a time and knead well for five minutes to make firm dough.

Cover the dough and allow it to rest for 20 minutes. Knead it once again and divide the dough into 15 portions and keep the portions covered to prevent them from drying.

Method for the filling

Heat one teaspoon of oil in a pan; add the cumin seeds and allow it to crackle. On low heat add the ginger and turmeric powder; after a few seconds stir in the other filling ingredients except the peas and coriander leaves. Gently toss them so the potatoes get evenly coated with the spices.

Stir for 3-4 minutes on low flame and finally add the peas and combine it with the potato mixture. Set aside to cool. Once cooled stir in the freshly chopped coriander leaves.

Fill a small cup with water and keep aside; this will be used for sealing the edges of the cone. On a floured surface, roll each portion into 6 inch diameter circle and cut each circle into half.

Spread the water lightly all along the edge of the semicircle. Fold the semicircle into a cone shape and seal the side edges and not the opening of the cone. Pick the cone up in your hands.

Fill the cone with one or two tablespoons of potato filling. Press this filling down gently into the cone with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed. Continue to make similar filled cones.

Heat oil in a heavy bottomed pan for deep frying on medium heat; gently slip in a couple of samosas into the frying pan and allow them to fry on medium heat. Turn the samosas around in the oil once they come floating to the top.

Fry them till they turn into a light golden-brown colour on all sides. Keep the heat on medium all along. High heat can brown the crust faster but not make the crust crispier. Continue the procedure with the remaining filled cones and drain them on absorbent paper.

Serve the Samosas with Mint Chutney and Date Tamarind Chutney as a tea time snack or appetizer for your parties.