Happy Holi :)
Me and some of my friends were planning a Holi get together and when Samosa came up on the menu i jumped upon the opportunity to make it. After making kachori of ICC this month i really wanted to try samosa too. I tried the below Sanjeev Kapoor's recipe this time and must say it was better than my previous experiments. Filling was good but the the pastry/khol though flaky but was not perfect.
For Pastry cover/Khol :
AP flour (maida) - 1 cup
Warm Oil - 2 tbsp
Water to knead dough
Potatoes - 2 large boiled, peeled, mashed
Onion - 1/2 cup finely chopped ( 1 whole in original recipe)
Green chillies -2 crushed
Ginger Galic Plaste - 1 tsp
Lemon juice - 1/2 tsp
Turmeric powder - 1/2 tsp.
Garam masala - 1/2 tsp
Coriander seeds - 1/2 crushed
Red chilli powder - 1 tsp
Salt to taste
Oil to deep fry
1. Mix the flour, salt and oil till crumbly.
2. Add water little by little, kneading into soft pliable dough.
3. Cover with moist cloth, keep aside for 15-20 minutes.
1. Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
2. Stir fry for a minute, add onion, saute till light brown.
3. Add coriander, lemon, turmeric, salt, red chilli, garam masala.
4. Add potato cook for 2 minutes and keep aside to cool.
1. Need the dough again and pinch a golf ball size dough.
2. Make a thin 5" diam. round with some dough.
3. Cut into two halves and run a moist finger along diameter.
4. Join and press together to make a cone.
5. Place a tbsp. of filling in the cone and seal third side as above.
6. Make five to six.
7. Put in hot oil, deep fry on low to medium till light brown.
8. Drain and serve with tamarind chutney.
Do not fry on high, or the samosas will turn out oily and soggy.