Ingredients:
1 cup maida (all-purpose flour)
2 tbsp oil
large pinch ajwain (optional)
enough water to knead the maida
salt to taste
oil for deep frying
For the filling:
2 boiled potatoes, crumble
1/4 cup boiled peas
1/4 tsp grated ginger
1 tsp red chilli pwd
1/2 tsp coriander pwd
pinch cumin pwd
pinch kasuri methi
dash of lemon juice
pinch of garam masala
chopped coriander leaves
salt to taste
Mix the floor with salt, oil and ghee, combine to form a crumbly mixture. Now slowly add enough water to make a pliable dough, not too soft. Divide the dough and shape into balls. Keep aside covered with moist cloth for 15-20 mts.
Meanwhile, heat a vessel, add oil, add cumin seeds and allow to brown. Add the ginger, spice powders and a tbsp of water and saute for a few secs. Add the crumbled potato and boiled peas and cook over medium flame for a few minutes, approx 3-4 mts. Add kasuri methi and lemon juice, combine. Add the coriander leaves and turn off heat.
Now that the stuffing is ready, prepare the outer layer for the samosas.
Roll each ball with the rolling pin into a slightly thin puri, slightly elongated in shape. Take a knife and divide the rolled puri into two by cutting through the center.
Now take a semi-circle piece of the roti, and make a fold in the shape of a triangle. Seal along the fold. Now place this cone between your thumb and index finger and place a ball of the stuffing inside. Wet your finger and run it along the edges of the dough with water and seal to enclose the stuffing.
Press the ends firmly so that the filling does not come out during the deep frying process. Prepare with the rest of the dough in the same manner.
Heat enough oil in a wide vessel to deep fry the samosas. Heat the oil till hot but not piping hot. Reduce flame to low medium and drop 2-3 samosas into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides. Deep fry on low to medium heat and not piping hot oil.
Remove onto absorbent paper and serve warm over a cup of chai.
2 tbsp oil
large pinch ajwain (optional)
enough water to knead the maida
salt to taste
oil for deep frying
For the filling:
2 boiled potatoes, crumble
1/4 cup boiled peas
1/4 tsp grated ginger
1 tsp red chilli pwd
1/2 tsp coriander pwd
pinch cumin pwd
pinch kasuri methi
dash of lemon juice
pinch of garam masala
chopped coriander leaves
salt to taste
Mix the floor with salt, oil and ghee, combine to form a crumbly mixture. Now slowly add enough water to make a pliable dough, not too soft. Divide the dough and shape into balls. Keep aside covered with moist cloth for 15-20 mts.
Meanwhile, heat a vessel, add oil, add cumin seeds and allow to brown. Add the ginger, spice powders and a tbsp of water and saute for a few secs. Add the crumbled potato and boiled peas and cook over medium flame for a few minutes, approx 3-4 mts. Add kasuri methi and lemon juice, combine. Add the coriander leaves and turn off heat.
Now that the stuffing is ready, prepare the outer layer for the samosas.
Roll each ball with the rolling pin into a slightly thin puri, slightly elongated in shape. Take a knife and divide the rolled puri into two by cutting through the center.
Now take a semi-circle piece of the roti, and make a fold in the shape of a triangle. Seal along the fold. Now place this cone between your thumb and index finger and place a ball of the stuffing inside. Wet your finger and run it along the edges of the dough with water and seal to enclose the stuffing.
Press the ends firmly so that the filling does not come out during the deep frying process. Prepare with the rest of the dough in the same manner.
Heat enough oil in a wide vessel to deep fry the samosas. Heat the oil till hot but not piping hot. Reduce flame to low medium and drop 2-3 samosas into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides. Deep fry on low to medium heat and not piping hot oil.
Remove onto absorbent paper and serve warm over a cup of chai.
Note:
Its better to make samosas in batches. Roll out, stuff and deep fry
3-4 samosas at a time (batch-wise). While preparing the next batch of
samosas, reduce the stove flame and carry out the process. When deep
frying the next batch, see that the oil is hot enough to deep fry. Keep
the prepared samosas covered through out the preparation process. 
Samosa is an Indian delicacy but Nigerians love it so much!
It is now a constant feature at every party. Be sure to look for it in the small chops section and hurry because it is usually one of the first to disappear.
- See more at: http://www.allnigerianrecipes.com/small-chops/indian-samosa.html#sthash.6npG7PLX.dpuf
It is now a constant feature at every party. Be sure to look for it in the small chops section and hurry because it is usually one of the first to disappear.
- See more at: http://www.allnigerianrecipes.com/small-chops/indian-samosa.html#sthash.6npG7PLX.dpuf
Samosa is an Indian delicacy but Nigerians love it so much!
It is now a constant feature at every party. Be sure to look for it in the small chops section and hurry because it is usually one of the first to disappear.
- See more at: http://www.allnigerianrecipes.com/small-chops/indian-samosa.html#sthash.6npG7PLX.dpuf
It is now a constant feature at every party. Be sure to look for it in the small chops section and hurry because it is usually one of the first to disappear.
- See more at: http://www.allnigerianrecipes.com/small-chops/indian-samosa.html#sthash.6npG7PLX.dpuf
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