Samosa.. (Method 1)

                          Samosa (Method 1)..Mini Samosa

This is THE samosa! I'm not exaggerating honestly. Friends and family...all vouch for it. And the secret is its stuffing.

 This is the samosa with mathari that I made for Holi. Usually I make in bulk and deep freeze them. Whenever feel like eating samosa, garama garam samosa just out from kadai is available!

 My mummy used to make these samosas for Holi. As she used to make the stuffing from raw patatoes, the stuffing remained good for several days on room temperature. She stored these in plastic or glass jars and they remained very good for 3-4 days without reheating. The outer layer was crisp and khasta and I remember that 2-3 truck loads of police men used to meet Papa the very next day of Holi when my father was the Chief Judicial Magistrate. Then these samosas and Gujhiyas were devoured by them,nothing remained on big thalis!

So,the recipe is inspired by the famous samosas of Hari Ram of Loknath,Prayagraj. Preparing the stuffing and frying them on low flame might be time consuming,but the end result is worth taking the pain. As it is said 'there is no birth without pain'; but wait a minute,this quote of Harold Laski has become outdated in this modern era!

Without more digression, let's jump to the recipe.

Ingredients:

1. Potatoes-250 gm.
2. All purpose flour or Maida-250 gm.
3. Wheat flour or Aata-2 tbsp. 
4. oil for stuffing and frying
5. Black cardamom-3
6. Cloves-3
7. Cumin seeds-2 tsp.+1 tsp. divided.
8. Hing-1/2 tsp.
9. Black pepper-7-8
10. Red chilli powder-4 tsp.
11. Salt
12. Aamchur powder 4-5 tsp or lemon juice 4 tsp.
13. Dry mint leaves - 1 tsp.(optional)

 

Procedure:

• Wash and peel the potatoes.
• Cut them in very thin and small pieces.
• Dry roast whole spices. (2 tsp. cumin,black cardamom and pepper,cloves). Cool and grind.
• Heat about 6-7 tbsp. of oil in an iron kadai or wok.
• Add hing and 1 tsp. of cumin seeds.
• Now add thinly cut potatoes and chilli powder and salt.
• Cover and cook for 6-7 minutes,open the lid and add dry roasted masala.
•  Cover again and cook on slow heat.
• When potato is well cooked and can be easily mashed with the help of a spoon,add aamchoor powder or lemon juice. I prefer to use lemon juice.
• Keep bhunoing,The trick is it should be weel fried otherwise the aalu in the stuffing will not last for several days on room temperature.
• When everything is mixed properly,and aalu looks a little pink in color,sprinkle dry mint  
• Make a dough of maida,aata,salt  giving moyan of ghee. The dough should be tight otherwise samosas will not turn out khasta.
• Make small balls,roll out and cut in two.
• Make triangle shapes and fill the stuffing and close them .
• Fry in oil on slow flame.