Samosa - DryFruit Spicy Samosa

DryFruit_Spicy_Samosa

Ingredients Quantity Stuffing Cashews,mashed& roasted 1/2 Cup Ground nuts,roasted 1/2 Cup Poppy Seeds,roasted 1/4 Cup Cumin Seeds 1 tsp Puffed chana dal powder 1/4 Cup Ginger garlic paste 1 Tbsp Chilli powder 1 Tbsp Garam Masala powder 1 tsp Curry Leaves, finely chopped Few Coriander leaves, finely chopped Few Salt To Taste Dough All puposer flour/maida 1 Cup Azwain 1/2 tsp Salt To Taste Oil To Fry

Serving 5 Preparation Time 15 mins Cooking Time 15 mins

Method :

1	2	3
4	5

1. Mix maida,azwain,salt and water to make it very soft dough. Let it rest for 15 mins.
2. Mix all "stuffing" ingredients in a bowl. Mix well till all the ingredients combined well.
3. Make lemon size balls from the dough. Now take a ball of dough and roll it out very thinly in an oval or round shape. Dust off any excess flour and cut them in middle. Again cut them into 3-4 middle cuts as shown in picture.
4. Fold the samosa in such a way that you get a cone. First bring one edge to the center, then bring the other edge and place it overlapping the first. Fill the stuff inside the cone. See to it that you fill even the tip of the cone. Now repeat the same process for the rest of the dough.
5. Now heat oil in a kadai. To check if the oil is hot enough, drop a small piece of dough into the oil, if it raises to the surface immediately, then the oil is hot enough to fry the samosas. Fry the rest of the samosas in the same way.

Tips :

1. Make balls from the dough depending on the size of samosas needed. If you want a small samosa, make a small ball and a slightly bigger ball for a bigger samosa. Now take a ball of dough and roll it out very thinly in an oval or round shape. Dust off any excess flour and cut them in middle. So you get 2 pieces from each circle.
2. For the ultimate crispy flaky samosa, fry them twice: once at 350F and the second time around at 375F. If you plan on freezing samosas, fry them just once. Let cool and freeze.
3. Dip your finger in the flour/water paste and run along the edges. Roll into triangular shape as pictured above, making sure to seal the edges tightly. Set aside on a floured surface. Work quickly to prevent the samosas from drying out.