Nutty Samosas - Crunchy and deliciously chewy bites..

Scene-1 (During my skiing classes, one the way up on a ski lift - Washington)

My neighbor in Ski lift "Hey! Are you from India? Wow thats great. I love Indian food - esp your Saamoosas! Can you give me the recipe?"

Scene-2 (Just before my take-off on a para sail in Thailand)

Aussie guy waiting after me in the line - "Indian right? I love India - beautiful place. I have been to Delhi - Taj Mahal. Love spicy food - esp Samoosas"

Scene-3 (before presenting a company project to few germans during my stint at work in India)

Me - So Melanie - how do you like our country? Any sightseeing planned for the weekend?
Melanie - Oh yes! I have chalked quite a few places. But before that - I have to taste Samosas - Can you tell me where I can get them for lunch?"

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Samosas, Samosas, more Samosas and some! This actually makes me think if India has any other food other than Samosas or Singharas (gets the name from its traingular shape)! ha ha! Umpteeth times have I encountered ppl from all over asking me for this delicious snack. Guess the news that the popularity of Asihwarya Rai - who has supposedly put India in the world map is baseless - esp when we already had our Samosas do that for us way before her. Nothing on you Aish:) :)




I have a "little friend" who is in New York now and who always call me a Samosa friend since the last 3 times we met each other,she insisted on having Samosas and I made it for her. Now she requested me to post this recipe so that she can make some on her own and since she is 18yrs now, guess its ok for her to play with oil ;-) There are many variations for the filling and how to fold the Samosas. My mother follows one method and I follow another. but I have given the most simplest of methods to make this.

For the Cover


• 1-1/2 cups of Maida (all purpose flour)
  
  
• 1-2 tsp of oil
  
  
• salt to taste
  

For the Filling


• 2 large potatoes, boiled
  
  
• 1/2 cup green peas, boiled
  
  
• 1/2 cup paneer, grated (optional)
  
  
• 1 onion, finely chopped
  
  
• 1 tsp ginger-garlic paste
  
  
• 1 tsp garam masala
  
  
• 1/2 tsp curry powder
  
  
• 1/2 tsp cumin
  
  
• 1/4 cup cashews,broken
  
  
• 1 tsp amchur powder
  
  
• salt to taste and cilantro to garnish ( Add Salt carefully since the cover also has the salt)
  

Method

1.Mix all the ingredients for the cover.



2.Add enough water to make it into a dough. Not sticky not hard, but soft. Set aside.



3.In a skillet, in 1/2 tsp of oil, add the nuts and roast nuts till golden.



4.Then add the cumin seeds, onions, ginger-garlic paste and rest of the ingredients and saute them well. Mash them well, till there are no lumps. Add the cilantro at the end seconds before removing from the stove.



5.Now take a small ball of dough, roll it out into a circle using a rolling pin.



6.Cut it into semi cricle.



7.Wet the edges and bring the end of the semi circle together like a cone.



8.Now use the stuffing to fill it to the brim.



9.Close the brim and press it down where it sticks because of the water smeared. Make sure all the ends are closed.



10.Now drop this into hot oil - not too hot.



11.Turn it over and remove it when reddish golden all over.



Serve this with chutney of your choice, It goes very well with Tamarind chutney

The deadline for AWED - American is Nov 30th - So dont forget to send me the entries.




Now lets check out fellow Marathoner's kitchen.

1) Siri, 2) Srivalli, 3) Ranji, 4)PJ, 5) Curry Leaf, 6) Medha,

7) Priya, 8) Bhawna, 9) Raaji, 10) Ruchii, 11) Anu, 12) Kamala,

13) Roopa, 14) Divya Kudua, 15) Rekha, 16) Divya M, 17)Lakshmi,

18)Raaga , 19) Lakshmi Venkatesh , 20) Sripriya, 21) Viji,

22) Kamalika, 23)Pavani,>,24)Karuna,25)Roochi