How to Prepare Samosas
- 1/2 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/4 tea spoon salt
- 1 tea spoon butter
- 1/2 cup water
- 1 cup vegetable oil(for frying)
- 2 cups filling mixture ( mixture preparation steps)
- 2 tea spoons , vegetable or Pea nut oil
- 1 green chili,chopped
- 1 teaspoon , chopped fresh ginger
- 1 clove garlic, chopped
- 1 small onion, chopped
- 1/2 tea spoon salt
- 3 large potatoes, peeled and chopped
- 2 cups water
- green peas, drained
Preparation of mixture:
- In a large skillet,heat oil over medium-high heat.Add chili, ginger, garlic, onion, and salt and fry about 3 minutes, stirring frequently, or until mixture is brown and fragrant.
- Add potatoes and water and stir to combine. Cover skillet, lower heat, and simmer about 20 minutes, or until potatoes are tender.
- When potatoes are cooked, add peas and simmer 3 minutes, or until peas are heated through. Now the mixture is ready
Steps to Prepare Samosas:
- Put all-purpose flour, whole wheat flour, and salt in a mixing bowl. Cut butter into small pieces and add to flour. Rub butter into flour with your fingertips until mixture looks like bread crumbs. Mix in enough water, a little at a time, to form a firm dough.
- Knead dough in bowl for about 2 or 3 minutes, or until smooth. Cover bowl and refrigerate while making filling.
- When filling is ready, remove dough from refrigerator and place on a floured surface. knead dough for about 5 minutes.
- Divide dough into pieces about the size of walnuts and roll each piece into a smooth ball with your hands.
- Roll balls into thin rounds with a floured rolling pin. Cut each round in half.
- Put about 1 teaspoon , filling onto a piece of dough. Fold dough over filling. Seal edges of dough with your fingers and then with the tines of a fork, continue making samosas.
- In a work or a deep saucepan, heat oil over medium-high.(Oil should be deep enough to cover samosas while cooking.) Carefully place one samosa in oil. If samosa fries to a golden brown in about 3 minutes, the oil is at the right temperature. If it takes longer than this, increase temperature of oil. When oil is at the right temperature, continue frying samosas, a few at a time, for 3 minutes each. Remove samosas with a slotted spoon and drain on paper towels. Eat hot or at room temperature.