Sheikh’s Samosa (Township) Recipe

Ingredients

Covering

  • Maida or Plain flour (250 grams)
  • Oil (50 grams or ¼ cup)
  • Water (2 tsp and ¼ cup)
  • Carom seeds (Ajwain) (1 tsp)
  • Salt (1 tsp)

Potato Filling

  • 4 Boiled potatoes
  • Green peas (1/2 cup)
  • Cashews (6 to 8) (optional)
  • Oil (1 tsp)
  • Cumin (3/4 tsp)
  • Ginger garlic paste (1 tsp)
  • Green chilies (2 chopped)
  • Asafoetida (a pinch)
  • Red chili powder (1/2 tsp)
  • Garam masala (3/4 tsp)
  • Mango powder (1/2 tsp)
  • Chopped coriander leaves

Recipe

The preparation time of the samosas is 15 minutes with the cook time of 25 minutes. Boil the potatoes till they are done and then crumble them, avoid mashing them up completely. These are set aside and then the samosa covering is prepared by mixing Ajwain, flour, salt, and ghee and it is rolled between the palms so that the ghee is mixed properly. Small portion of water are added and the dough is mixed then set aside. Cumin seeds are sauté in the oil and then ginger and chili powder are added. These are fried for some time with the cashew nuts. Crumbled potatoes, amchur (mango powder), salt, and garam masala are added and then they are mixed for another 3-5 minutes. Coriander leaves are added and then these are allowed to cool.

The dough is divided in small 4 to 5 portions and is rolled in balls. The rolling area is greased and the balls are flattened. These are rolled in an oval shape and the edges are maintained just appropriate; neither too thick nor too thin. The edges are joined to make a cone shape and these are sealed. The cone is filled with the potato mixture and the other sides are joined to seal the samosa with the help of mixture of flour and water. In a pan, oil is heated to medium and then the samosas are deep fried till they are golden brown and crisp. These can be served with tomato sauce and chutney while they are warm.

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