Ms.DIVYA (BCTCA 3rd SEM) outshines in the culinary delights. She believes staunchly that ‘Eating is a necessity but cooking is an art. She is an artist indeed. Indian institute of Hotel Management and Culinary arts has heartily nominated her as the ‘Chef of the Day’.
Samosa Dough
- 700 gms Refined flour (Maida)
- 125 ml Ghee
- 5 gms Salt
- 150 ml Water
Samosa Filling
- 30 ml Oil
- 20 ml Ghee
- 5 gms Asafetida ( Hing )
- 8 gms Coriander seeds, crushed
- 5 gms Fennel seeds
- 5 gms Cumin seeds
- 5 gms Fenugreek seeds
- 15 gms Ginger chopped
- 15 gms Green chilies chopped
- 200 gms Potatoes, boiled and roughly mashed
- 100 gms Green peas, blanched and roughly mashed
- 15 gms Red chili powder
- 15 gms Turmeric powder
- 20 gms Amchur powder
- 5 gms Garam masala powder
- 15 gms Coriander leaves with stems, finely chopped
- 5 gms Salt
METHOD:
- Mix together flour and salt and add ghee in a large bowl. Rub the ghee with the flour till it resembles bread crumbs. Start by adding water and knead it into a firm dough. Don’t over knead it. It is normal to see a few cracks and dimples. Cover the dough with a damp cloth and set aside while you make the filling.
- Heat oil in a pan. While the oil is heating, add coriander seeds, saunf (fennel seeds) and methi (fenugreek seeds). Fry the spices till aromatic. Add ginger and green chilies and stir fry for a minute or two. Add the crushed green peas and remaining spices, mashed boiled potatoes and salt. give it one more good mix and then set the mixture aside to cool.
- Take a lime sized bowl of dough, roll it between your palms till smooth and dust it with flour. Roll it out into a circle which is less than 1 mm thickness and about 6 inches in diameter. Cut the rolled dough in half. Pick up one half and brush it with a little water along the straight edge of the pastry.
- Now take one edge of the straight side, and place it on the other edge of the straight side in such a way that the dough forms into a cone (watch the video for more clarity). Pinch the corner of the cone so that its sealed. Place a tablespoon and a half of the filling in the cone, making sure to fill it only ¾th of the way. Brush the inside of the unfilled dough with a little water and seal it by pinching the edge together.
- Repeat till all the dough is used up. Place the samosas on a greased tray making sure they don’t touch each either and cover them with a damp cloth.
- Heat about 2 inches oil in a pan. To test if the oil is hot enough, add a tiny piece of dough to the oil and if it bubbles and floats slowly to the surface, your oil is ready for frying.
- Add the samosas to the oil making sure not to overcrowd the pan, and reduce the flame to a simmer. Fry the samosas on a low flame till golden brown on both side. It’s important to fry them on a low flame, or the pastry would be raw from the inside and golden brown on the outside.
- They take 15-20 minutes to fry. Take them out on a plate lined with paper to absorb any extra oil and serve them immediately with ketchup, coriander chutney or tamarind chutney.