Samosas

||Ingredients||

 

               For dough

 

Maida replacer – 1 ½ cup

 

Gluten free flour – ½ cup

 

Salt – ½ teaspoon

 

Carom seeds (ajwain) – ½ teaspoon

 

Clarified butter (ghee) – 4 tablespoon

 

               For filling

 

Potato (boiled) – 4 (medium sized)

 

Cashews – 10 -12 (optional)

 

Coriander (dhania) powder – 1 tablespoon

 

Garam masala – ¼ teaspoon

 

Mango powder (amchoor) – ½ teaspoon

 

Cumin (jeera) powder – ½ teaspoon

 

Red chilly powder – ½ teaspoon

 

Fennel (saunf) seeds – ¼ teaspoon

 

Cumin seeds – ½ teaspoon

 

Salt – 1 teaspoon (as per taste)

 

Dried fenugreek (kasoori methi) – 1 tablespoon

 

Oil to fry

 

||Method||

 

                For dough

 

In a bowl add the Maida replacer, flour, clarified butter (ghee) (melted and cooled), carom seeds, salt and mix well.

 

Add water little by little and knead the dough (it should not be very tight or soft). Cover and keep the dough for about 20-25 minutes for rest.

 

              For filling

 

In a pan heat 2-3 tablespoon of oil add the cumin and fennel seeds, when these starts crackling add the potato (crumbled potato) and sauté.

 

Now add all the spices, cashews and fenugreek leaves and mix well. Let it cool.

 

After the given time grease your hands and smoothen the dough. Take out small ball like portions and roll them with a rolling pin and divide into two halves.

 

Take one of the parts, apply some water on the edges and fold it in a cone shape.

 

Stuff the cone with the filling, 1 ½ or 2 tablespoons (according to the size of the samosas), again apply some water on the edges and bring both the ends together to seal it. Continue the same process with all.

 

Now take a wok and heat oil, slide 2-3 samosas in it and deep fry until they get brown and crispy from both the sides on medium flame.

 

Drain out the fried samosas on kitchen paper towel to remove excess oil and fry all the samosas similarly. Serve these hot samosas with any chutney.

 

||Notes||

 

While kneading the dough the amount of water I used was 1 ¼ cup but this amount can be varied.

 

Instead of clarified butter (ghee) you can use any cooking oil. Clarified butter is more preferable because while frying, bubbles don’t appear on the outer covering.

 

Samosas should be fried on medium flame.

 

Filling can be varied according to choice.

 

While stuffing the samosas the filling should be completely cool.