Recipe for hot crispy samosa, for the filling of the samosa we need three large potato boiled, one tablespoon of chopped onion, one tablespoon of coriander, half a teaspoon of red chili powder, half a teaspoon of ceria, salt to taste and some lemon juice although that one is optional. For the samosa shape you will need one and a half tablespoon of oil and some flour, a quarter of a teaspoon of ceria, a quarter of a teaspoon of coriander or onion seeds and salt to taste.
You will make the dough of the samosa first, so first add the flour and then the oil, the over head will be the one for this one. Put the flour and the oil together and now we’ll add some water a little bit at a time to get the right consistency of the dough. The dough should be medium hard and just lead a little bit with your hands and the dough is ready.
Chop the already boiled potato into small squares. Mash the potato with a fork and now we can add all the stuff for the potato fillings so with the onions and coriander, the red chili powder, the ceria and the salt. You can add a little bit of lemon as well and you can mix it all together. You can do this process in a frying pan with oil as well, however for healthier options we’re not doing that today. Now you can taste with salt and the filling is ready.
Now that the dough is done and the filling is ready we will start making our samosas. Just get little small pieces over there, then flatten them out with one of the bowls used a rolling pin. Once you have rolled all four pieces out, you can put it in the chopping board and cut it in half. Now make our samosa, take some water, put in the flat edges all around the flattened dough in the corner with the half and half again and now we’ll add the potato mixture and press it in with the spoon and then with your finger. Now we close the samosa up, the other one we just close the corner so it’s tied and firm and it doesn’t break and the potato and close it firmly.
Now we will use a fork some more edges, make the samosa look nicer and gives the Pakistani touch to it, turn them over on the other side. This will also help seal the samosa, heat up a wok full of oil and when it has heated up just put the flame down to small to medium flame and this will allow the samosa to be crispier. We’ll flame this until they are golden brown, just about under a minute just turn the samosa over and then fry them again. One golden brown, you can take them out in a paper towel and soak out the oil.
Your hot crispy potato samosas are ready to be eaten. You can have it with some chutney or any other cut chutney accompanied with a hot tea.
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