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SAMOSA /SINGARA

SAMOSA



Preparation time: 30 minutes
Serves 4 to 5 persons.

INGREDIENTS:

For Stuffing:



Parboiled Potatoes with skin: 5 Medium size
Peas: 1/2 cup
Raw Peanuts : 3 Tbsp 
Ginger: 1 inch
Green Chillies: 4
Bengali panchforon (Bengali 5 Spice): 3 tsp
Dry Red Chillies: 2 to 3 (dry roasted)
Turmeric Powder: 1/4 tsp
Oil:1Tbsp
Salt: according to taste
Sugar: according to taste.

For the outer crust:

Maida: 2 cups
Oil: 3 Tbsp
salt: According to taste
Chilled water
Oil for deep frying: 1/2 litre
METHOD:
Dough for the outer crust:
  • Take Maida to add salt and oil then mix it evenly and when it gets a sandy texture.
  • To see if the oil and maids proportion make a fist of maids if it is mixed properly it will become a ball-like.
  • now add water slowly and knead a tight and hard dough then cover it with a wet cloth and rest it for 1/2 hour so that the gluten works properly.
STUFFING:
  • Cut parboil(75%) potatoes with skin into very small pieces.
  • Dry roast the dry red chillies and Panchforon and grind it into coarsely
  • Now pound ginger and green chilies coarsely.
  • Take 1 Tbsp oil in the a kadai or pan then roast the peanut and keep aside.
  • Now in remaining oil add the grind panchforon, stir for a while then add the ginger and chilli paste, stir for 2 mins more.
  • Now add the cut potatoes fry it well  for few minutes adding salt, sugar and turmeric.
  • Stir for 2 mins then keep it aside and let it cool.
ASSEMBLING:
  • Now lets start assembling.
  • Before feeling the stuffing we need to knead the dough a little more and cut and divide into small balls ( approximately 16 balls).
  • Now take a ball  and roll it in a oval shape, cut it into two equal halves by cutting it from the middle.
  • Now we take one half then apply water on the straight side then fold it into half overlapping one side on another, seal it and make it a cone.

Put 2 Tbsp of the stuffing inside the cone, Make sure not to overfill it.
Now apply water on the edge and and it properly with finger to seal the edges. Prepare all the other samosas.
  • Heat sufficient oil approximately 1/2 litre for deep frying the samosas. Fry it in medium flame.


    Hot Samosas are ready to serve.
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