North Indian fried snack stuffed with spiced potatoes and peas.
While samosas are very much thought to be Indian origin, they carry a long history and journey through Central Asia.
Ancient Arab cookery books mentions about sanbusak / sanbusaq or sanbusaj. Arab traders brought this samosa recipe to India. By 14th century, samosa became royal food. Modern samosa are deep fried stuffed with boiled potatoes and vegetables. No doubt samosa is most popular street food today!
by the way, how do you eat samosa…crispier flat end first or triangular tip first ;)
For Samosa Cover
- 1 cup refined flour / maida
- 2 tablespoons Ghee, melted
- 1 pinch Carrom seeds / ajwain
- 1/4 teaspoon Salt
- 1/4 teaspoon baking soda
For Samosa Filling
- 6 Potatoes - medium, boiled and mashed
- 1/2 cup peas, boiled
- 1 onion, finely chopped
- 1 teaspoon Garlic, finely chopped
- 1 teaspoon Ginger, finely chopped
- 1 1/2 tablespoons Oil
- 1 teaspoon chilli powder
- 1/2 teaspoon Garam Masala Powder, freshly grounded
- Salt to taste
- 1 tablespoon cilantro, freshly chopped
- Heat oil. Fry onion, garlic and ginger till soft.
- Add and roast dry spices. Stir.
- Add boiled potatoes cubes and peas. Mix till spices coat completely.
- Keep this mixture aside.
- Mix flour, carom seeds, salt and ghee. With little water at time knead into soft yet firm dough. Allow to rest for an hour.
- Take small dough piece and roll flat into ~10 inch diameter bread.
- Cut into equal half. Make broad cone out of one half. Stuff fillings. Apply little water to open edges and gently seal.
- Keep these sealed pieces aside.
- Deep fry in hot oil till golden brown on all sides.
- Serve samosa hot with green mint chutney or tamarind chutney.