Samosa is a popular snack food that is either a fried or baked pastry with a savoury filling – such as potato, nuts, beans, chicken or ground meat. It is believed to have originated in the Middle East and is also known as samboosa.
The Indian samosa consists of a flour shell stuffed with a filling, generally a mixture of mashed boiled potato, onion, green peas, spices and green chilli. 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 sauce, such as mint, coriander or tamarind. It can also be prepared in a sweet form, rather than a savoury one.
Pecan and Potato Samosa
All-purpose flour 1 cup
Carom seeds ½ tsp
Salt to taste
Oil 2 tbsp + to deep fry
Potatoes 5 no
Pecan nuts ½ cup
Oil 1 tbsp
Cumin seeds 1 tsp
Ginger 1 inch pc
Green chilli 1 no (optional)
Cumin powder ½ tsp
Cilantro leaves, chopped ½ cup
Salt to taste
Mint chutney as required
Tomato ketchup as required
Mix the ingredients for the covering and knead till the dough is stiffened.
Be careful not to add too much water to the dough and once ready keep it covered with a damp cloth.
For the filling, heat oil in a pan and add cumin seeds and sauté.
Add chopped ginger, green chilli and diced potato, pecan nuts.
Stir and add cilantro leaves and adjust the seasoning, keep the filling aside.
Divide the dough into 10 equal balls and flatten it using rolling pin into 5” dia oval discs.
Cut the oval disc into half and run a moist finger along the sides.
Roll around finger to make a cone, fill 1 tbsp of filling into the cone.
Seal the open side by moist finger and deep fry these prepared samosas over medium heat until light brown.
Serve hot with mint chutney and tomato ketchup or your choice of sauce.
Note: Instead of making the filling using dough you can also use spring roll sheets or samosa wrappers available in most of the hypermarkets. For easier shaping, you can also cut the dough into round discs and fold them into half to get a half moon shape.
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