I said we fought, struggled and latter got the freedom.
To this my friend said a story behind this fact that how we actually got the freedom from the Britishers. My friend said that one fine day the Britishers were invited by Gandhiji over a evening snack gathering. Those were served then with ‘Samosas’ with the tea. The Britishers got so amazed to see the Samosas. They wondered how come the potatoes went inside the samosas without a cut, slip or any opening. They were so surprised with the culinary skills of Indians and they gifted us by signing a treaty of freedom, the Independence. Perhaps, it’s the Samosas that we owe our freedom!
Every person have their own signature way of making and adding the ingredient...yet I’m presenting the basic and the easiest way of making this snack that would be served at your tea-time or any time of the day when you like to munch a bit!
::The ingredients make around 15-20 samosas ::
- Potatoes – 3-4 Nos.
- Peppercorns -20
- Fennel seed / sauf – 2teaspoon
- jeera/Cumin seeds - 2 teaspoon
- red chille powder – 1-2 teaspoon
- coriander powder - 1 tablespoon
- Salt - 2 teaspoon
- Dry mango powder (aamchur) – ½ teaspoon
- Green peas – ½ cup (optional)
- Oil – 2tablespoon for frying
- White flour (Maida) - 1 cup
- Oil – 1 tablespoon
- Salt – ½ teaspoon
- Enough water to make soft dough
|Making of stuffing for Samosa|
- Boil potatoes until tender.
- Clean and roughly mash it (coarsely so that some pieces remain partly mash).
- Now take a pan and heat it.
- Add peppercorns, cumin and fennel seed and slightly roast them to enhance the flavour. Ones the aroma robust out cool it. Now grind roughly into powder.
- Heat oil in the pan.
- Add the spices, give it a slight stir and then add the mashed boiled potatoes with other dry spices.
- Mix well and fry till evenly dry. Let it cool, keep aside.
|Making of Samosa Wrapper|
- Mix the flour with oil, salt and water and knead about 5 minutes.
- The dough should turn soft and elastic but not sticky.
- Mould the dough into tiny walnut-sized balls.
- Latter sprinkle some flour on ground and roll them into round shape, like we do for making roti (Indian Bread).
- Now, cut sliding the knife the round shape into two parts like half circle.
- Take the one half circle shaped roti into your hands in such a manner that the round shape remains on top.
- Try folding the two ends of the roti making it look like a small cone.
- Now stick the two ends by gliding a drop of water over the ends of the roti making it as a cone.
- Fill the mash potatoes stuffing with the help of the small spoon.
- Ones it is done rub the water with the finger over the opening, again seal the ends.
- It will look more or less like a small triangle shaped.
|Making of Samosas|
- Mean while heat oil in the deep pan.
- While the oil is being heated make some more samosas.
- Now drop a small piece of dough into the heated oil to see if the oil is ready for frying_if the dough instantly rise and comes floating on the top of the oil surface, the oil is ready to fry.
- Now fry 3-4 samosas in one go in the heated oil.
- Keep stirring with the ladle and ones the color changes to light brown remove them from oil.
- Take then only the tissue paper to remove excess oil.
- They will look golden brown, crisp and tempting.
- Serve hot with tomato sauce or green coriander chutney or curd with pomegranate seed.
- The dough should be kneaded well. It should barely stick to the fingers, but release easily. The oil shall help in making the elastic consistency of the dough.
- Add as much or less of spices you like. Experiment and keep building new tastes. Stuff with other things like, paneer (cottage cheese), minces chicken stuffing or any other vegetable stiffing. The choice is yours.
- Not necessary to make the Samosas into triangle shape, though originally their shape is such. However, make round, rectangle just any shape you consider is apt and convenient to you. One can also try making by folding the roti in half with the stuffing and frying.
- Do not hesitate to sprinkle some more white flour if the dough sticks.
- Adding aamchur/dry mango power in the stuffing helps to enhance the taste and also helps in preserving the Samosas for some time. Perhaps, you can store samosas for two days at least. Though you won’t be able to for they are so delicious and tempting to consume quickly.
|This recipe lip-smacking snack Samosa is dedicated to Cadbury!|