Samosa is one of my favourite snacks (who doesn't like samosas?!) and I very badly wanted Abi to like this (it tastes better when you have company :). Fortunately our staff here is very good at making samosas and I learnt this from him. I've modified it to Abi's taste and made it with less spice. Abi likes the outer crust more than the stuffing because of the vegetables inside, but thankfully he doesn't leave it out altogether.
So, needless to say this goes to the BM#62 under Kid's Delight-snacks for toddlers. Samosas take me to my early days of married life. As I was making samosas for the BM entry, an interesting incident which happened over the samosas, flashed back to my mind. I wrote this for my blog. You will have a hearty laugh when you read it and may bring back similar memories to share with us.
Ingredients for the wrap:
- Maida - 2 cup
- Ajwain - 1 teaspoon (as per taste)
- Oil - 3 tablespoons
- Warm water- as required
- Salt - to taste
- Mix all the ingredients except the oil.
- Add oil and mix the flour till it looks like granules.
- Add warm water little at a time and knead the flour until smooth but tight and keep aside.
For the filling:
- Potatoes - 5 0r 6 nos
- Peas - 1 tablespoon
- Red chilli powder - as per taste
- Green chillies - as per taste
- Ginger - 1/2 inch
- Coriander leaves - chopped
- Cashew nuts/raisins - chopped
- Coriander seeds - 1to 1/2 teaspoon
- Fennel seeds(Saunf) - 1 teaspoon
- Dry mango powder 1/2 teaspoon
- Cashew nuts and Raisins - (optional)
- Salt - to taste
- Boil, peel and break the potatoes into small pieces and mash some of them.
- Boil the peas with a little salt and just enough water.
- Heat oil in a pan. Add coarsely ground coriander and saunf, green chillies, ginger and saute them for a few minutes.
- Add the vegetables and salt, dry mango powder, red chilli powder and chopped nuts and fry for 2 to3 minutes. Switch off the gas and let it cool. Add finely chopped coriander leaves.
- Take a small ball of the dough and roll it like puri. Cut the puri into two pieces.
- Take one half of the puri, wet the cut portion with water and close it to make a cone.
- Hold the cone in the hand, fill in a spoonful of vegetable filling in the center, apply water all around the rim and press it nicely to close the samosa.
- Heat oil in a pan and fry the samosas on a medium heat till they turn golden brown.
- Serve hot with green chutney or sweet and sour chutney or tomato sauce. For more such recipes check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#62 .