Samosa is a very popular snack in India. You can find samosa (Shingara in Bengali) in any sweet shop / restaurant / cafeteria here. Though Samosas can be of various tastes such as vegetable samosa, onion samosa, non-vegetarian samosa (egg or Keema i.e. very finely chopped mutton is used for filling / ‘Mansher Shingara’), paneer samosa, Punjabi samosa etc. Here is the recipe of plain vegetable (Potato) samosa.
Making time: 45 minutes
Makes: 20 pieces (approx.)
Category: Vegetarian, Snacks
Cuisine: Indian
Difficulty level: Easy
INGREDIENTS
For cover
=> 1 cup plain flour (maida)
=> 2 tbsp. warm oil
=> water to knead dough
For filling
=> 2 potatoes large boiled, peeled, mashed
=> 1 onion finely chopped
=> 2 green chillies crushed
=> 1/2 tsp. ginger crushed
=> 1/2 tsp. garlic crushed
=> 1 tbsp. coriander finely chopped
=> 1/2 lemon juice extracted
=> 1/2 tsp. turmeric powder
=> 1/2 tsp. garam masala
=> 1/2 tsp. coriander seeds cru shed
=> 1 tsp. red chilli powder
=> salt to taste
=> oil to deep fry
METHOD
For dough
Sift the flour. Add oil, salt and little water. Mix well till crumbly. Add more water slowly (not at a time), kneading into soft pliable dough. Cover with moist cloth; keep aside for 15-20 minutes. Beat dough on a plain surface and knead again. Re-cover and leave aside for 10-15 minutes more.
For filling
Heat 3 tablespoons oil in a kadai (oak) and add ginger, green chilli, garlic and coriander seeds. Stir fry for 1 minute, add onion and sauté till golden brown. Add coriander, lemon juice, turmeric powder, salt, red chilli powder and garam masala. Stir fry for 2 minutes and add the potatoes. Stir for 2 more minutes. Leave the filling aside and let it cool down.
To proceed
Make a thin 5" diam. round with some dough. Cut into two halves. Run a moist finger along diameter. Join and press together to make a cone. Place a tbsp. of filling in the cone and seal third side as above. Make five to six. Put in hot oil, deep fry on low to medium flame till light brown. Do not fry on high flame, or the samosas will burn out. Drain the excess oil (may soak with a kitchen paper / towel).
Your vegetable Samosa (Shingara) is ready. Serve hot with green and tamarind chutneys or tomato sauce or any dip.
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