Samosas - Fried & Baked

Samosas are a very popular Indian Starter. This quintessential snack is basically pastries stuffed with savoury filling that are usually fried. The filling generally is a mixture of potato & peas. Nuts like cashew & raisins are added  to further heighten the taste .Popular all over India, samosa has its own regional versions ranging from spicy to sweet !  My days in Delhi & Mumbai are dotted with devouring samosas  from the street vendor and gulping it down with a glass of lassi.

I did not plan on making samosas last week - my stuffed braided bread was a success and i was happily basking under all the adulation i got for it (Thanks Aipi) . I planned to use the left over stuffing in Parathas for next day's breakfast. My Hubby who loved the filling so much cajoled me in to making samosas for tea-time and also graciously offered to help . Then what-- samosas were made and enjoyed with steaming cuppas. 
The typical accompaniments that go with samosas are Mint Chutney, Chole or any sweet-spicy sauce !


The samosas were such a hit that i made them again yesterday - the pictures are a mix  from both the days !!

Ingredients:-


For the Pastry/Covering

• All Purpose Flour - 1 cup
• Semolina - 1/4 cup
• Carom seeds , Fennel Seeds - 1/2 tsp(ajwain)
• salt to taste
• Oil - 2 tbsp
• Water - as required

For the Filling

• Boiled Potatoes - 2
• Fresh Green Peas - 1 cup
• Peanuts - 1/2 cup (optional)
• Onion - 1 (finely chopped)
• Fennel Seeds - 1 tbsp
• Green Chilli- 1 (to taste)
• Salt - to taste
• Turmeric Powder - 1/2 tsp
• Raisins-  a few
• Cashew (broken ) - a few
• Maggi tatse maker - 1 tbsp
• Butter - 1 tbsp

Here's How:-

1. 1. 
      
   Making the dough for the shell

1. 
   

1. In a mixing bowl combine all the ingredients for the crust and add water as required to knead it in to a stiff dough. keep it covered for some time.

Make the filling
In a kadai heat the butter and let the fennel seeds splutter. Stir in the garlic pieces & the green chillis . Let them sizzle for a while before adding onions. Add green peas to the translucent mix and cook for a while. Now add the taste maker and salt. 

Finally add the mashed potatoes along with raisins & cashews. Cook till the flavours blend. Garnish with coriander leaves. 

You can bring sizzle to your palate by having fun with the ingredients ! I replaced fresh peas with peanuts for a batch - tht filling was fun too ! 


Cone me pretty 
Mix a little flour with water and keep aside ( this is for sealing the edges) .

Take a medium sized ball and spread it  flatly in to thin disc.Cut them into half !

Take a half and fold one side in to a triangle ; brush the seam of the unfolded part with the flour paste (or water).

Close the dampened side and shape it into a cone as shown and fill in a scooped heap of the filling.

Damp the edges with the flour-water mix and seal them well. Give it a slight pinch at the end to complete the look. 


Repeat the same for the rest of the dough.

Keep oil in a pan and once it becomes hot deep fry the samosas till golden brown. Serve hot with chutney or sauce.

With Mint Chutney

Munching these crispy delights, i decided to take samosa eating affair to a more healthy and guilt free trip by making a batch of samosas with wheat flour & baking them ! 
The crust of the samosa saw the following combo - 1 cup of wheat flour, 1/4 cup semolina and 1 tbsp of maida along with fennel & carom seeds 

Following the same steps for making the cone & sealing them, the wheat-flour samosas are ready to be baked !


Preheat the oven to 175 C. Lightly grease the potato stuffed samosa and bake them for 20-25 minutes ! Once in a while, do flip the sides to ensure it is browned fully on all sides.

Sending Baked Samosas to Priya's Fast Food, Not Fat Food

Also linking them to Girlichef's Hearth & Soul : Blog Hop 34

Enjoy !