Samosa is a savoury trinagular shaped snacks and a hot favourite for indians with hot tea.
It is eaten almost during any season, But preferred more during monsoons with the chilly breeze, hot steaming chai and fresh hot crispy samosas.
The Filling can be of your choice. (vegetables, potatoes, mutton kheema, chicken etc) For bengalees "aloo samosa/shingara" is the most common. On special occasions we make chicken or mutton samosas. I have used boneless chicken here, but if you wish, you can use kheema (minced chicken) that will same a lot of time.
INGREDIENTS:
OUTER COVER :
- 2 cups of maida
- 1tsp kalonji or kalojeera or nigella seeds
- 1 tsp ajwain
- salt 2tsp
- pinch of soda
- 1/2 cup oil
- water to knead
VEG FILLING :
- boiled potato 4
- greanpeas 1/2 cup
- cumin seeds 1tsp
- pinch of aesofotida or hing
- haldipowder 1/2 tsp
- mirchipowder 1tsp
- garammasala powder 1tsp
- ghee 1tsp
NONVEG FILLING :
- 1 Big onion
- 1tsp of ginger garlic paste500 gms boneless chicken
- 1 tsp pepper powder
- 2 tsp salt
- juice of 1 lemon
- little green peas (0ptional)
- haldi powder 1 tsp
- mirchi powder 1 tsp
- 1 tsp garam masala powder
- 1 cup of water
- 1 tsp ghee
- coriander leaves ( 2 tsp )
PROCEDURE:
FILLING FOR SAMOSA
- Fry one big onion
- Add gingergarlic paste and cook till raw smell goes away
- Then add 500 gms of chicken along with salt and pepper
- Cook for sometime and add the lemon juice.
- Cook for 10 minutes and keep on muddling those pieces
- Then add the greenpeas...cover and cook for another 10 minutes.
- At this point add the haldi and mirchi powder
- Mash it well and add 1 cup of water
- Cook till it gets dry.
- Add garam masala and a spoon og ghee...Mix well
- Sprinkle coriander leaves and mix well.
- keep the filling aside to cool down.
OUTER COVER OF SAMOSA
- In 2 cups of maida or flour mix kalonjee, ajwain and salt mix well
- Then add apinch of soda and mix it properly
- Now add half cup of oil and knead well for 2-3 minutes.
- Then slowly add water and knead properly for atleat 5minutes.
- Make small dough balls and keep it aside.
- Sprinkle some flour and make rounds around 6 inches with a rolling pin
- Divide it into 2 halves
- Brush water on the borders
- Fold it like a cone and fill 1Tbsp of chicken filling
- Press the bottoms and lock it by pressing it with fork or using your fingers.
- HEAT OIL AND TURN THE FLAME TO MEDIUM
- Fry the samosas in medium flame.
- ONE SIDE TAKES AROUND 5 MINUTES
