Method for making Samosa dough: - In a bowl, mix the dry ingredients - whole wheat and all purpose flour, salt, ajwain, dry coriander flakes. Add butter (at room temperature) or oil into the flour and mix it well. Slowly add water to the mix and knead the flour to make a smooth but tough dough (the dough is slightly tougher than chapati dough but should be comfortable to work). Wrap the dough in a plastic wrap and set aside for at least half an hour.
Method to Prepare Potato Stuffing:
Boil the potatoes, peel of the skin and dice into small cubes.
Heat oil in a nonstick pan.
Add cumin seeds, onion and ginger julliens.
Saute for couple of minutes, then add the potatoes and peas, followed by seasoning to taste.
Let it cool for a while before adding to the pastries.
Peas'n'Corn Samosa:
Heat oil and add cumin seeds. Saute finely chopped spring onions, corn kernels and sweet peas. Season with spices to taste, add some finely chopped onion greens and cilantro for freshness.
Spinach and Paneer Samosa:
Heat oil in a pan, saute chopped onions, spinach and paneer.
Season the filling to taste and add to make delicious green and healthy samosas.
Method to make Samosa:
Knead the dough again for 5 minutes before making balls. Divide the dough into equal parts.
Take out one small ball and roll into a circular disk like chapati (as thin as you can). Make a small disk for cocktail style samosa and a big disk for standard size samosa.
Cut the circle in half so you have two half-moons.
To assemble the samosas, take one of the half moons, put about a tablespoon or two of the desired filling (potato, peas/corn or spinach). Fold from one side towards the center and then from another side (seal by gently dabbing the edges with water).
The cone is ready, turn it upside down and fill with stuffing. Simply press the bottom with fingers. Continue until all the samosas are assembled.
Make sure you wet the sides a little to seal the ends !!!
Frying the Samosas: - In a heavy bottomed skillet, heat heat the oil until it reaches about 220 degrees F. Drop one by one few samosas in the skillet and fry on medium heat till it turns light golden brown.
Carefully remove and place on pieces of a brown paper bag to soak up the oil. Serve immediately with coriander and tamarind chutney.
Sweet Coconut Filling:
Method: -
Grate the khoa and lightly warm it in the microwave for less than 10 seconds.
Add coconut powder, sugar, raisins and mix well. Stuff in the Samosa & fry as above.
Cilantro-Mint Chutney:
Thoroughly wash cilantro/mint leaves and drain excess water.
Grind onion, ginger, chillies and green mango in a grinder.
Fold in Cilantro/Mint leaves and all the condiments.
Add 2tsp water if required to blend the ingredients and adjust spices to taste.
Grind in a grinder till the consistency becomes smooth.
Take it out in a bowl.
Refrigerate for 15-30mins and serve.
This Chutney adds flavor to snacks and paranthas ... !!!
Hot Masala Chai:
A good practice is to take the spices & give them a quick grind on your mortar, alternatively you can get "Chai Masala" at many indian grocery stores. But you can't beat the freshness of fresh ground spices...
Add 1/2 cup of milk and sugar to taste at this point & simmer for few minutes.
When the tea is done, give it a grace period of another one to two minutes with lid covered, to let the spices lose all their flavor to the chai.
Use a strainer to filter the tea into your tea cup. As you see here I'm serving Tea in Kulhars or Kasora's (traditional handle-less terracotta cups from North India), this is how chai is traditionally served.
Lastly, to make every sip a complement, I like to garnish the tea with crushed green cardamom, lends it a great flavor...turning milk-addicts like me into tea lovers...!
Use a strainer to filter the tea into your tea cup. As you see here I'm serving Tea in Kulhars or Kasora's (traditional handle-less terracotta cups from North India), this is how chai is traditionally served.
Lastly, to make every sip a complement, I like to garnish the tea with crushed green cardamom, lends it a great flavor...turning milk-addicts like me into tea lovers...!
