A samosa is a fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, lentils, ground lamb, ground beef or ground chicken. The size, shape and consistency may vary, but typically, they are distinctly triangular.Samosas are often accompanied by chutney.
They are a popular appetizer or snack in South Asia, Southeast Asia, Central Asia and Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa, and South Africa.
The samosa contains a maida flour shell stuffed with some filling, generally a mixture of mashed boiled potato, onion, green peas, spices and green chili. The entire pastry is then deep fried to a golden brown colour, in vegetable oil. It is served hot and is often eaten with fresh Indian chutney, such as mint, coriander or tamarind.
In Delhi, Punjab, Himachal Pradesh, Madhya Pradesh, Uttarakhand and other Northern States of India, a bigger version of the samosa with spicy filling of 'masala potatoes' peas, crushed green chillies' and sometimes dry fruits, and other variation fillings is quite popular. The samosa is relatively bigger in size as compared to other Indian and foreign variants.
Samosas in South India come in different sizes, and fillings are greatly influenced by the local food habits. Samosas made with spiced mashed potato mixture are quite popular in the South Indian states of Andhra Pradesh, Karnataka, and Tamil
In Hyderabad, India, a smaller version of the samosa with a thicker pastry crust and mince-meat filling referred to as lukhmi is consumed, as is another variation with onion fillings.
Today we are making matar (green peas ) samosa Earlier i have posted recipe for punjabi aloo samosa & cheese corn samosa.
How to make samosa cover crispy ?
Ingredients
For outer layer - covering ( samosa patti).You can use readymade samosa pattis or spring roll wraps
2 cups refined flour (maida /all purpose flour)
1 tsp pepper powder
2 tsp corn flour
1 tsp ajwain(owa / carom seeds/ vamu)
2 table spoon butter / oil
Salt to taste
Other ingredients :
1/2 cup water
1 tbsp maida
Oil for frying
Stuffing :
Green Peas - 2 cups
Fresh coriander leaves - handful
Ginger chilli paste - 1 1/2 teaspoon
Fresh coconut - 1 cup
Sugar - 1 tsp
Salt - As per taste
Lemon juice - 1 teaspoon
garam masala powder - 1 teaspoon
cumin coriander powder - 1-2 tsp
Turmeric powder - 1/2 teaspoon
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Asafoetida (hing) - pinch
Oil - 1 tablespoon
Method -
1.Heat ghee .next add hot ghee salt, ajwain,pepper powder into the maida and mix well. Knead the flour with the help of luke warm water. The dough should be hard. Cover it and leave for 30 minutes to set.
2.Heat one tablespoon of oil in a heavy bottom vessel (kadhai), add mustard seeds.
3. Grind green peas in mixer to a coarse paste.After the mustard seeds splutter, add cumin seeds, asafoetida and turmeric powder.
4. Add green peas paste and stir continuously. Cover with lid. Add garam masala powder, cumin powder, salt, sugar and stir well.
5.Cover with lid and let the peas cook properly. Remove from heat and add lemon juice.Add fresh coriander leaves.your samosa stuffing is ready.
7.Cut the disc into two equal parts with knife. Fold the one part in a cone shape. Stick the ends of the samosa with water.
8.Stuff the samosa with a filling. Now place a plate at the end of the samosa and stick it with the help of a water. Check the shape of the samosa. Prepare all the samosa in the same manner.
9.Heat oil in a pan and put 4 samosas into it to fry. Fry them till they turn brown on a medium flame. Once the samosas are properly fried, take them out on a plate. Fry all the samosas in the same manner.
10.Hot and crispy Samosas are ready. Serve it with coriander chutney and sweet chutney.
Tips:
1.You can use any vegetable filling you want like corn, prawns,boiled potatoes,sliced onions etc.
2.Cover the filling well else it might crack while frying.
3.Ensure the gas flame is low or medium otherwise the Samosas might burn.
4. For less calories you can always bake samosa till golden brown.
They are a popular appetizer or snack in South Asia, Southeast Asia, Central Asia and Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa, and South Africa.
The samosa contains a maida flour shell stuffed with some filling, generally a mixture of mashed boiled potato, onion, green peas, spices and green chili. The entire pastry is then deep fried to a golden brown colour, in vegetable oil. It is served hot and is often eaten with fresh Indian chutney, such as mint, coriander or tamarind.
In Delhi, Punjab, Himachal Pradesh, Madhya Pradesh, Uttarakhand and other Northern States of India, a bigger version of the samosa with spicy filling of 'masala potatoes' peas, crushed green chillies' and sometimes dry fruits, and other variation fillings is quite popular. The samosa is relatively bigger in size as compared to other Indian and foreign variants.
Samosas in South India come in different sizes, and fillings are greatly influenced by the local food habits. Samosas made with spiced mashed potato mixture are quite popular in the South Indian states of Andhra Pradesh, Karnataka, and Tamil
In Hyderabad, India, a smaller version of the samosa with a thicker pastry crust and mince-meat filling referred to as lukhmi is consumed, as is another variation with onion fillings.
Today we are making matar (green peas ) samosa Earlier i have posted recipe for punjabi aloo samosa & cheese corn samosa.
How to make samosa cover crispy ?
- The outer covering dough must be stiff. If it is soft the samosas will become soggy very soon.
- Keeping the samosas in fridge in a flat container before frying also helps to get crisp samosas.
- Samosa pastry should be evenly rolled not too thick and not too thin.
- The stuffing and folding is an important aspect, as the frying should not let any oil seep into the product through cracks/openings.
- Always fry samosas in slow to medium warm oil.
Ingredients
For outer layer - covering ( samosa patti).You can use readymade samosa pattis or spring roll wraps
2 cups refined flour (maida /all purpose flour)
1 tsp pepper powder
2 tsp corn flour
1 tsp ajwain(owa / carom seeds/ vamu)
2 table spoon butter / oil
Salt to taste
Other ingredients :
1/2 cup water
1 tbsp maida
Oil for frying
Stuffing :
Green Peas - 2 cups
Fresh coriander leaves - handful
Ginger chilli paste - 1 1/2 teaspoon
Fresh coconut - 1 cup
Sugar - 1 tsp
Salt - As per taste
Lemon juice - 1 teaspoon
garam masala powder - 1 teaspoon
cumin coriander powder - 1-2 tsp
Turmeric powder - 1/2 teaspoon
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Asafoetida (hing) - pinch
Oil - 1 tablespoon
Method -
1.Heat ghee .next add hot ghee salt, ajwain,pepper powder into the maida and mix well. Knead the flour with the help of luke warm water. The dough should be hard. Cover it and leave for 30 minutes to set.
2.Heat one tablespoon of oil in a heavy bottom vessel (kadhai), add mustard seeds.
3. Grind green peas in mixer to a coarse paste.After the mustard seeds splutter, add cumin seeds, asafoetida and turmeric powder.
4. Add green peas paste and stir continuously. Cover with lid. Add garam masala powder, cumin powder, salt, sugar and stir well.
5.Cover with lid and let the peas cook properly. Remove from heat and add lemon juice.Add fresh coriander leaves.your samosa stuffing is ready.
6.Now make 10 equal sized balls from the dough. Take one ball and roll it into a thick flat disc of 8 inch.
7.Cut the disc into two equal parts with knife. Fold the one part in a cone shape. Stick the ends of the samosa with water.
8.Stuff the samosa with a filling. Now place a plate at the end of the samosa and stick it with the help of a water. Check the shape of the samosa. Prepare all the samosa in the same manner.
9.Heat oil in a pan and put 4 samosas into it to fry. Fry them till they turn brown on a medium flame. Once the samosas are properly fried, take them out on a plate. Fry all the samosas in the same manner.
10.Hot and crispy Samosas are ready. Serve it with coriander chutney and sweet chutney.
Tips:
1.You can use any vegetable filling you want like corn, prawns,boiled potatoes,sliced onions etc.
2.Cover the filling well else it might crack while frying.
3.Ensure the gas flame is low or medium otherwise the Samosas might burn.
4. For less calories you can always bake samosa till golden brown.
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