Samosa is the most popular snack of India. The cover more or less remains the same, but the stuffing has loads of variation like potatoes, peas, cabbage, mince, chicken or even cheese.
For the cover: Refined flour maida 2 cups, salt to taste, carrom seeds 2 tabsp and 5 to 7 tabsp of oil while kneading.
For the filling: Boiled and chopped potatoes 6 to 7 medium, green peas boiled 1 1/2 cup, cumin seeds 2 tsp, ginger grated 2 tabsp, green chillies 4 to 5 chopped, red chilli powder 2 tsp, dry mango powder 1 tabsp, garam masala 1 tabsp, sesame seeds 1 tabsp and salt to taste. Oil for deep frying.
Knead stiff dough using ingredients and some water for the covering and keep it for resting for an hour.
Till then in a wok heat 2 tabs of oil and tamper it with cumin, sesame seeds and green chilies. Not add the potatoes and peas along with the rest of the ingredients.
Mix well and transfer it into a bowl to cool it.
Now divide the dough into small lemon size balls, roll it around 5 to 6 inches broad in circles. Now cut the circle into half to make 2 semi circles.
Take one half and form a cone. Now stuff 1 to 1/2 tabsp of stuffing into the cone. Seal the cone using some water on your finger tips and press the ends firmly.
Now heat oil in a wok and on medium flame deep fry the samosa’s.
Enjoy the crispy goodness with tamarind chutney and green garlic chutney.