Samosa Recipe

As a Mumbaite, street food was always integral part my day to day life because of its stunning taste as well as the economical rate. In the mid-2000s the samosas were somewhere between Rs.6 to 8 one plate, which consists of 2 delicious pieces of samosas along with 2 types of chutnies. When I was in Mumbai, I used to relish samosas 4-5 days a week :)

Over a period of time, I realised that there is never a bad samosa in Mumbai because every stalls have their own secret recipes thus making the samosa eating episode a special experience every time you visit a road-side stall. When you land up in a country, where the restaurants doesn't understand the 'S' of Samosa, it automatically pushes you to the edge and forces you to test your street food cooking skills.


Ingredients: 
For Stuffing :-

• Potato - 2-3 big 
• Green Chilis finely chopped- 3-4 stks
• Turmeric Powder or Haldi - 2tsp
• Coriander Leaves finely chopped - 0.5 cup
• Curry Leaves - 4-5
• Shredded Ginger - 2tsp                       
• Green Peas or Frozen Peas- 1-5 cups 
• Dry Mango powder or Amchur - 1tsp
• Lemon juice - 1tsp
• Garam Masala - 1 tsp
• Salt to taste
• Oil - 1-5 tbs
• Mustard Seeds or Rai - 1tsp

For the wrap :-

• All Purpose Flour or Maida - 2 cups
• Oil - 2tbs for batter
• Oil for deep frying 
• Water (as required for the batter)
• Baking Powder - a pinch
• Salt to taste
• Rolling pin 

Procedure 

For Stuffing:-

1. Boil and smash the potatoes 
2. Boil peas separately but not very soft 
3. Heat oil in a pan and add mustard seeds 
4. When mustard seeds splutters add curry leaves and turmeric powder and fry it for few seconds
5. Now add the smashed potatoes, peas, green chilis, ginger, salt, dry mango powder, garam masala and stir fry it on medium-high for 2-3 minutes
6. Now close the lid for 1-2 minutes
7. Garnish it with lemon juice and keep it aside

For the wrap:-

1. Mix the wrap ingredients and knead it into a soft dough like that of Chapathi and let it sit for a few minutes
2. Divide the dough into 5-6 small balls 
3. Flatten the balls one by one by rolling pin into a spherical or rectangle shape
4. If you had flattened the dough in spherical then cut it into halves 
5. Apply water on all the corners of the flattened dough 
6. Wrap the dough from two sides like that of a cone
7. Now stuff a ball of potato mixture like that of Aalo Paratha and cover it
8. Heat oil in a heavy bottomed pan 
9. When the oil is ready, deep fry the samosa wrap until it turns light brown

Serve the samosas hot with dry Lassun (Garlic) chutney or coriander chutney or  mint Chutney or Hot n Sweet chutney or sauce or simply with tomato ketchup :P The preparation serves 3-4 people.