RECIPE OF SAMOSA ? 

Ingredients
Recipe Summary
Regional
North India
Main Ingredient
Potato-Aloo
Snacks1/4 kg potatoes and green peas combined
2 onions
2 twigs mint leaves
2 green chillis
2 twigs of cilantro (Coriander)
Maida (All-purpose flour)
a little olive oil



Methods/steps

Steam the potatoes and peas separately.
Cut the onions into small slices.
Add some olive oil in a fry pan.
Add onions and cut green hot chillies and sauté the onions until it turns transparent.
Add the vegetables and sauté them while stirring, until they are completely cooked.
Add mint leaves and coriander leaves (cilantro).
Mix maida (All-purpose flour) with water to make a stiff dough, knead it well.
Roll into even sized balls and make into round shape using a roller.
Cut into 2 semi-circles.

Place the curry and fold on three sides to make into a cone shape.
Deep fry until it becomes crisp.
source www.indianfoodsguide.com

Answered by deepthi at 11:51 AM on July 26, 2008

Ingredients:




For Cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)
For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)


How to make samosa:


For Cover:
Mix all the ingredients (salt, oil, ajwain) except water.
Add a little water at a time.
Pat and knead well for several times into a soft pliable dough.
Cover it with moist Muslin cloth and keep aside for 15 minutes.
For Stuffing :

In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
Add green peas, cashews and raisins and mix well.
Add coriander and keep aside.
To Proceed :

Make small rolls of dough and roll it into a 4"-5" diameter circle.
Cut it into two parts like semi-circle.
Now take one semi circle and fold it like a cone. Use water while doing so.
Place a spoon of filling in the cone and seal the third side using a drop of water.
Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
Serve samosa hot with hari chutney, tamarind chutney.

Answered by Rocky at 10:19 PM on July 19, 2008

Ingredients:




For Cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)
For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)


How to make samosa:


For Cover:
Mix all the ingredients (salt, oil, ajwain) except water.
Add a little water at a time.
Pat and knead well for several times into a soft pliable dough.
Cover it with moist Muslin cloth and keep aside for 15 minutes.
For Stuffing :

In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
Add green peas, cashews and raisins and mix well.
Add coriander and keep aside.
To Proceed :

Make small rolls of dough and roll it into a 4"-5" diameter circle.
Cut it into two parts like semi-circle.
Now take one semi circle and fold it like a cone. Use water while doing so.
Place a spoon of filling in the cone and seal the third side using a drop of water.
Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
Serve samosa hot with hari chutney, tamarind chutney.

Answered by Debashis at 1:41 PM on July 09, 2008

well;
Ingredients
4 large white potatoes, boiled, peeled and mashed
1/2 cup boiled and drained green peas
1 1/2 tsp cumin seeds
1 tsp amchoor(mango powder)
1 tsp red chilli powder
1/2 tsp saunf(fennel)powder
1/2 tsp garam masala powder
1 tablespoon chopped cashewnuts
Salt to taste
3 cups maida(all purpose flour)
1/2 cup maida, for rolling out
1 tablespoon heated ghee or oil
Oil for deep frying the samosas
1 tablespoon ghee(clarified butter) for the stuffing
1 small bowl of cold water

Method
Heat the ghee for the stuffing and add the cumin seeds and
cashewnuts.
When the seeds splutter add the dry powders and fry for 10
seconds.
Add the mashed potatoes and green peas and mix well.
Mix in salt to taste.
Fry on a low flame for about 10 minutes.
Set aside.
Prepare the cover for the samosa by combining
the maida, hot ghee or oil and salt to taste.
Add enough water and knead the dough.
Set aside for about 10 minutes.
Divide the dough into round portions.
Take each portion and coat it with some maida so that
it does not stick to your hands.
Roll it into a not too thin perfect round.
With a pizza cutter, make 2 semi circles with the round.
Take one half circle. Dip your index finger into the cold water
and apply it to the straight edge of the semi circle.
Now hold the semicircle in your hand.
Fold the straight edge , bringing together the watered edges.
Seal the watered edges.
You should now have a small triangular maida pocket.
Stuff it with the potato mixture and now water-seal the
upper edges.
Repeat for the rest of the dough.

Answered by Romi at 10:12 AM on July 05, 2008

well;
Ingredients
4 large white potatoes, boiled, peeled and mashed
1/2 cup boiled and drained green peas
1 1/2 tsp cumin seeds
1 tsp amchoor(mango powder)
1 tsp red chilli powder
1/2 tsp saunf(fennel)powder
1/2 tsp garam masala powder
1 tablespoon chopped cashewnuts
Salt to taste
3 cups maida(all purpose flour)
1/2 cup maida, for rolling out
1 tablespoon heated ghee or oil
Oil for deep frying the samosas
1 tablespoon ghee(clarified butter) for the stuffing
1 small bowl of cold water

Method
Heat the ghee for the stuffing and add the cumin seeds and
cashewnuts.
When the seeds splutter add the dry powders and fry for 10
seconds.
Add the mashed potatoes and green peas and mix well.
Mix in salt to taste.
Fry on a low flame for about 10 minutes.
Set aside.
Prepare the cover for the samosa by combining
the maida, hot ghee or oil and salt to taste.
Add enough water and knead the dough.
Set aside for about 10 minutes.
Divide the dough into round portions.
Take each portion and coat it with some maida so that
it does not stick to your hands.
Roll it into a not too thin perfect round.
With a pizza cutter, make 2 semi circles with the round.
Take one half circle. Dip your index finger into the cold water
and apply it to the straight edge of the semi circle.
Now hold the semicircle in your hand.
Fold the straight edge , bringing together the watered edges.
Seal the watered edges.
You should now have a small triangular maida pocket.
Stuff it with the potato mixture and now water-seal the
upper edges.
Repeat for the rest of the dough.
Deep fry in oil till golden brown and serve
with mint chutney.
Do not overheat the oil, since this will cook only the
outer maida covering and the inner layer will remain
ncooked even if the samosa has turned dark brown
on the outside.

Answered by kishore at 11:24 PM on July 03, 2008

Ingredients:



For Cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)
For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:

For Cover:

* Mix all the ingredients (salt, oil, ajwain) except water.
* Add a little water at a time.
* Pat and knead well for several times into a soft pliable dough.
* Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

* In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
* Add green peas, cashews and raisins and mix well.
* Add coriander and keep aside.

To Proceed :

* Make small rolls of dough and roll it into a 4"-5" diameter circle.
* Cut it into two parts like semi-circle.
* Now take one semi circle and fold it like a cone. Use water while doing so.
* Place a spoon of filling in the cone and seal the third side using a drop of water.
* Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
* Serve samosa hot with hari chutney, tamarind chutney.

Answered by at 5:38 PM on July 03, 2008

Dough---
1 cup all purpose flour (maida), 2tbsp dalda,2 pinch caraway (ajwain) , salt (as per taste).
Mix all matariels and make soft dough.
For filling—
Boield potato (massed),green chili (slice),1tsp red chili powder ,1tsp coriender powder
1tsp garam masala , salt (as per taste).
Heat oil in fry pan add green chili and cumin seeds ,when they color change add potato , red chili powder ,coriender powder,garam masala , salt (as per taste).Roast for 5 minutes and let it cool.
Make small bolls from dough and roll,cut into haveles,run a most finger along diameter .join and prees together to make a cone .please a tsp of filling in the cone and seal the third side using the most finger .The samosas can now be fried on low to medium heat till light brown .
Serve the samosas with tomato souce.

Answered by Seema at 5:35 PM on July 03, 2008

Ingredients

Gram flour (besan) 1 1/4 cups
Refined flour (maida) 1 1/4 cups
Salt to taste
Ghee 2 tablespoons
Oil to deep fry
Garam masala powder 1 teaspoon
Dry mango powder (amchur) 2 tablespoons
Red chilli powder 1 teaspoon
Asafoetida a pinch
Black salt (kala namak) to taste


Method


1. Sieve together refined flour and salt. Add two tablespoons of ghee and mix well. Add sufficient water and knead into a firm dough. Keep it covered with a damp cloth.

2. Sieve gram flour with salt. Add sufficient water and knead into a hard dough. Divide into twenty portions and roll out each portion into puris.

3. Heat sufficient oil in a kadai and deep-fry the puris till crisp. Drain onto an absorbent paper and let them cool.

4. Grind them in a mixer to a coarse powder. Add garam masala powder, amchur, red chilli powder, asafoetida, black salt and mix.

5. Divide the maida dough into eight portions and roll out each portion into oval shaped disc. Cut each disc into two pieces.

6. Shape each piece into a cone and fill them with the filling mixture. Seal the edges well.

7. Heat sufficient oil in a kadai and deep-fry the samosas till golden. Drain onto an absorbent paper and serve hot with green chutney.

Answered by NISHA at 3:17 PM on July 03, 2008