Make the Best SAMOSA in just 30 mins

INTRODUCTION:
SAMOSA is an all time favorite snack.It is made from maida flour with stuffing inside it. It is best served with different Indian chutneys such as mint,coriander,tamarind. Samosa are prepared differently in different stated of India, but the one i liked the most was the Bengali samosa. Shingaras are easy to make and they are quit small compared to those in other parts of India.

LOOK BACK:

The all time favorite SAMOSA has its origin in the middle east(known as sambosa) prior to 10th century.It came to India subcontinent in the 13th and 14th century by the traders of central Asian. Indian samosa were generally vegetarian and often occupied with mint sauce or chutney.vegetarian samosa originated in Uttar Pradesh .SAMOSA are popular snacks in Indian subcontinent,southeast Asia, southwest Asia,central Asia,north Africa etc.

Now with all those interesting information about samosa,  let us start with our "cookit yourself"- shingara SAMOSA.!!!!


INGREDIENTS:

FOR DOUGH:

• 2 cups all purpose flour.
• 2 tbsp vegetable oil
• 1/2 tsp salt
• 1/2 tsp carom/onion seeds(optional)
• 1 cup water.

FOR STUFFING:

• 2 tsp canola/vegetable oil
• 1/4 tsp asafetaida(optional)
• 2 gram chilies(chopped)
• 1/2 tsp cumin seeds
• 2 inch ginger(chopped)
• 2 large potatoes
• 1/2 cup of precooked green peas
• 1/4 tsp of turmeric powder
• 1 tsp sugar
• 1/8 cup roasted peanuts(slightly fried)
• salt -for taste.

PROCEDURE:

• Boil the potatoes completely foe about 25 mins
• In a bowl,mix all the flour,oil,salt,onion,and knead adding a little water
• Divide the dough into 12-16 balls and cover it with a damp cloth.
• when the potatoes have boiled and cooled , cut them into pieces and prepare the other spices for the stuffing.

PREPARATION OF STUFF :

1. Next, heat oil in a pan, add asafetida, green chilies, cumin seeds, onion seeds, and ginger; stir for 30-45 seconds, then add the potatoes, green peas, turmeric, salt and sugar.
2. Add the fried peanuts, stir well and remove from heat.
3. Let the stuffing cool off completely.
4. . Using a well floured rolling pin roll out each ball of dough into as big a circle as possible.
5. Now cut the circle at the center to get two semicircles. Bring the two corner of a semicircle together into a cone, and using a little water on your finger tips seal off the edges leaving a wide mouth open for the stuffing.
6. Using a spoon stuff as much stuffing into the shells as possible without breaking the outer coating. You may need to pull at the shell to make space for the stuffing.
7. Now seal the mouth of the cone and set aside on a well oiled plate .

PROCEDURE FOR FRYING THE SAMOSA:

• Fry the samosas(starting over low heat and slowly reaching boiling point) flipping them occasionally for 6-8 minutes, or until they are slightly golden and crispy.
• Make sure that they don’t get braked.

NOTE : (The temperature of the oil should be lukewarm (45°C/110°F), otherwise the outer coating will turn too crisp while the inside remains soft and soggy.)

THUS SHINGARA SAMOSA IS ALL READY TO SEVER.(sever them hot with mint,coriander or tamarind chutney)…

                           TRY IT AND COMMENT YOUR EXPERIENCE!!! HAPPY  COOKING!!