Nutty Crunchy Samosa

Another tasty and lip smacking snack !!!! "Smosas " are triangular shaped crunchy salty pastries which are usually filled with filling of mashed spicy potatoes. The filling of the samosas have many variations like Chinese samosa(noodles filling), Chocolate samosa(melted chocolate filling), vegetable samosa(boiled vegetable filling) and many more ........here I am presenting Crunchy Nutty samosa which have filling of nuts(peanuts, cashew nut and peas)...They taste really great !!! 


Picture presentation taken from www.chezshuchi.com (This recipe has been explained nicely along with pictures in this site) 


This preparation will make 14 small samosa
Ingredients:
For the wrapper:
1 1/2 cup all purpose flour(maida)
2 tablespoon ghee/oil
1 teaspoon salt
1/2 teaspoon carom seeds(ajwain)
1/4 (a little more) cup water for kneading
oil for deep frying
for the filling

3 large potatoes(boiled)
1/2 cup green peas( boiled)
1/2 cup peanuts
1/2 cup cashew nuts
1 teaspoon cumin seeds(jeera)
1 teaspoon coriander powder(dhania powder)
1/2 teaspoon garam masala
1/2 teaspoon dry mango powder(aamchoor powder)
1/2 teaspoon black salt(kaala namak)
1/2 teaspoon red chili powder(laal mirch)
1 teaspoon chaat masala
1/2 teaspoon roasted cumin powder(jeera powder)
salt according to taste
2 table spoon ghee/oil
For sealing:
1 small bowl of water.
Method:
for filling:
Heat oil in a pan. Add the jeera .When jeera starts to crack, add the peanuts and cashew nuts .

Saute for 2-3 minutes on medium flame till they turn golden brow in color.
To this add peas and saute them for another 2 minutes on low flame.

peas and nuts

Mash/grate potatoes. Add this to the sauteed nuts and mix well. Add all the spices and seasonings and mix well on low flame for 2 minutes.

potatoes and nuts

Remove  from the heat and let it cool at room temperature.
filling for the samosa is ready.
For wrapper/cover:
In a mixing bowl sieve the flour, add ghee/oil ,salt and carom seeds.

flour and ghee

Mix well all the ingredients till the flour texture turns out like bread crumbs.
Add small portions of water and knead well into a smooth and soft dough(like for poories)

dough for the wrapper

keep it aside and let it set for 10 minutes.
Heat oil for deep frying in a kadahi(wok).
Make 7 balls out of the dough. Roll each ball into circle (with help of a rolling pin) of 10-12 cm .

Cut the circle into two halves.

Take one half on your palm and apply little water on the straight edge of the wrapper
Shape it into a cone and seal the overlapped edges properly.

wrapper ready for filling

Take a tablespoon of the filling and fill it into the wrapper. A space of 1/2 cm should be left on the open side in order to seal the samosa properly and intact.

wrapper filled with the mixture

Make the rest of the samosas and keep them covered with damp cloth.

Prepared samosa

samosa lot

Deep fry 5-6 pieces at a time as it is a slow frying process. Deep frying is done on low flame . Takes about 30-40 minutes for one set of frying.

 1.samosas frying on low flame 

3. After 30 minutes light brown colour appears
on the covering

2. After 15 minutes

Fry the remaining lot and place the samosas on an absorbent paper to remove the excess oil.

Samosas after 40 minutes of frying

 Tasty Nutty crunchy Samosa are ready !!! serve them with Meethi chutney or ketchup....
Optional notes:
Samosas are fried on low flame as their crispiness develops slowly on low flame.
Fry few samosas in one lot, as their frying will occur properly.
It takes time for the samosas to fry evenly so keep patience for the process.
In order to avoid the breaking or tearing of the samosas during frying, seal the samosas properly and if required  double seal the edges .
A similar recipe of quick moong daal samosa will be posted soon......