Samosas

Samosas are triangular stuffed savory snacks, they are popular everywhere in India and also in many other parts of the world, samosas are made with a variety of crusts(for instance i saw on tv they made the crust with tortilla wraps) and fillings(vegetables,meat, etc get imaginative)!I am a big fan of it.Since we moved here, I've started buying them rather often.And so my anxiety started to try it at home.I really need to get into the "mode" to do anything and everything!So i got down to do it one afternoon.And it wasn't all that bad!

To make about 10 small sized samosas,you need

For the outer crust:
All purpose flour/maida 1 cup
Water enough to make a smooth dough
Salt to taste
Oil 1 tablespoon to make the dough less sticky
Oil to deep fry the samosas

• Knead the dough well and leave it aside for 2 hrs.

For the stuffing no.1:

Potato 1 medium sized boiled and mashed
Capsicum 1 small cut into small bits
Salt to taste
Turmeric a pinch
Cilantro chopped 1 tablespoon
oil 1 tsp
Cumin seeds 1/2 tsp

For stuffing no.2
Paneer 2 tablespoons crumbled
Corn 2 tablespoons boiled and cooled
Salt to taste
Chilli powder if u like
Tomato sauce (optional)

• Heat the oil add the cumin seeds, let it pop, now add the capsicum and cook till soft.
• Next add the mashed potato and combine it all with the spices and cilantro.
• Let this mixture cool.

To make the samosa

- Make a paste of 1 tsp maida and water to use as a glue to paste the edges.

- To make the outer crust, roll the dough into a circle the size of a chapati.Cut this into half and take one      semicircle and fold the ends to form a cone shape.

- Make the stuffing with a teaspoon and seal the edges with the maida+water glue.

- Repeat the same for the remaining dough.And leave it in the fridge until you need to fry it.(this makes the crust crispier)

• Deep fry the samosas and serve hot with sauce/tamarind chutney :) and masala chai!

With the festival of lights just around the corner, this is an easy snack to make and impress our guests/friends, as you can make it all ahead of time and leave it in the refrigerator and fry it just in time!Happy Festivals!

Linking this to Torview's Food palette series