DESCRIPTION:

A samosa, samoosa, sambusa, or samboksa is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, lentils, macaroni, noodles, cheese, minced lamb or minced beef. Pine nuts can also be added. Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape. Indian samosas are usually vegetarian, and often accompanied by a mint chutney. Samosas are a popular entrée, appetizer or snack in the local cuisines of the Indian subcontinent, Southeast Asia, Central Asia, Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa. Due to cultural diffusion and emigration from these areas, samosas in today's world are also prepared in other regions.

PREPERATION:

Preperation time: 15 mins
Cooking time: 25 mins

INGREDIENTS:

FOR THE DOUGH
-2 cups maida / plain flour
-¼ cup oil
-¼ cup + 2 tbsp water
-1 tsp ajwain / carom seeds
-¾ tsp salt

FOR THE STUFFING
-4 medium potatoes
-½ cup green peas
-6 to 8 cashews 
-2 tsps of raisins 
-1 tbsp oil
-¾ tsp cumin / jeera
-1 tsp minced ginger
-2 green chilies chopped 
-Pinch of hing / asafoetida
-½ to ¾ tsp red chilli powder
-¾ tsp garam masala
-½ tsp amchur powder / dry mango 
 powder
-1 tsp anardana (dry pomegranate 
 seeds)
-Few coriander leaves chopped 

STEPS:

1. Wash and boil potatoes ( Not mushy  
 but fully cooked ).
2. Cool and crumble them. Keep them 
 aside.
3. Add maida, ajwain, salt and oil to a 
 large mixing bowl. 
4. Mix everything very well. Add water 
 and make a dough.
5. Cover and set aside the dough, and  
 start making filling.
6. Heat oil in a pan. Add cumin and allow 
 them to crackle.
7. Add minced ginger, green chili and 
 saute until nice aroma comes out. Add 
 hing. Add cashews and raisins and saute 
 until the nuts turn lightly golden.
8. Add crumbled potatoes, green peas, 
 red chili powder, garam masala,salt, 
 amchur powder and anardana. Saute 
 everything well for 3 to 5 mins.
9. Switch off the stove and add 
 chopped coriander leaves and bring the 
 mixture at room temperature.
10. Make 8 - 10 balls out of the dough.
11. Place the ball on a rolling board and 
 roll it in an oval shape even layer.
12. Slice it from the middle and make 
 two parts of the roll.
13. Apply water on the edges and make a  
 cone of the roll.
14. Fill the mixture in the cone and seal 
 its edges properly with water.
15. Now heat oil in a pan and add them 
 one by one in the oil and deep fry them 
 until the dough becomes golden in color.
16. Now drain the excess oil from the 
 samosas with a kitchen tissue and 
 serve them hot with some green 
 chutney.

Serving: 8 - 10 samosas