Mini Samosa

After i did my diet plan, for about a week(not even full week), i lost interest in eating sweet food. Actually i lost my interest in eating any kind of spicy or oily food too. Just wanted to have something plain. But noooow...:) ,again all my taste buds are back, and are even more aggressive...haha....

Few days back only i had made veggie cutlets, and then i felt like having samosas. Samosa's are the symbol of indian appetizer all over the world. They are basically fried indian vegetarian ( or non vegetarian too) potato stuffed pastry. While browsing , i saw a very nice link about samosas, can see here. Now, one reason for my temptation was, just today i saw sanjeev kapoor in Zee, making them, and also i had seen them by sanjay thumma a few days back.

One more thing ,i must tell you they came out really very very yummy, much more than my expectations......

For samosa dough:

All purpose flour 3 cups
Oil 3 tbsp
Carom seeds(ajwain) 1/4 tsp
Salt to taste

For the stuffing:

Potatoes 2 boiled and diced
Onion 1 smal, finely chopped
Ginger garlic paste 1 tbsp
Tumeric powder 1/4 tsp
Green chillies 2 3, finely chopped
Coriander leaves, chopped
Cumin powder 1 tsp
Coriander powder 1 tbsp
Red chilli powder 1 tsp
Chat masala 1 tsp (optional)
Cashew nutsand groundnuts 2 tbsp
Cumin seeds 1/2 tsp
salt to taste
Lime juice of 1/2 lime
Oil

Method:

For the dough:
Take the maida, add the ajwain seeds,salt and a bit hot ghee/oil to the maida and mix well so that each flour grain will be coated with the oil. Knead properly to make a stiff dough using lukewarm water and let it rest for 15 to 20 mins.

Potato stuffing:
Heat some oil in the pan,add the cumin seeds,ginger garlic paste,green chillies,cashews,groungnuts and turmeric mix well and let cook for few mins.
Add onions and cook untill golden brown.
Then add the red chilli powder,coriander powder and cumin powder,add little water so the masalas don't burn.
Then add the diced potates,salt and coriander leaves.sprinkle the lime juice over it.

Samosa:
Take a puri sized ball of dough, and roll it into oval shape.


Cut that oval shape into half,take that half apply water on all edge,take one end bend it in center and taking other end overlap it on the first edge making it a cone(i.e, along the diameter).
Fill the cone with the stuffing and seal the edges to get a triangular shape for the samosa and let it rest on its 2 sides. (i took a snap for this ,but it didn't came out well :( )
Now fry the samosas in the hot oil ,medium low flame (not high, else it 'll turn out oily n soggy) till they turn golden brown.(this step takes time )
Take them out in a paper towel to remove excess oil.
Enjoy the samosas with ur favourite chutney.

Tip:
You can make any stuffing of your choice with any variations. with peas, or other non veggies too, its variations are endless..
Heard that adding ghee instead of oil, while making dough, helps in eliminating the bubbles on the crust.
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Sending this to Cooking for kids :Potato, started by Sharmi of Neivedyam
And to Sunday Snacks - Hot n Spicy at All Thingz Yummy!!
Now here comes my yummy Cabbage rolls,


I'm sending these Mini Samosa's , along with the Cabbage rolls which i made earlier to Monthly Mingle, "Appetizers & Hors'Doeuvres", hosted by Mansi of funnfud, an event started by Meeta of What's For Lunch Honey?

For the recipe of cabbage rolls ,you can check the link here.