Tips to Make Perfect Samosa Dough Crust
You can use 200 grams of ghee or oil for every kilogram of plain flour. If this ratio of ingredients is not maintained then it can cause damage the crust. Using unbalanced quantities of fats may lead to the formation of tiny air bubbles all over the samosa. You can also bake the samosa at 180 C in an oven that is preheated for about 45 minutes.
Ingredients For Samosa
For The Pastry Covering
- ¼ cup grams of oil or melted ghee.
- 1 teaspoon of carom seeds or ajwain.
- ¼ cups and 2 tablespoon water.
- ¾ teaspoon of salt.
- 250 grams of plain flour or maida.
- ½ cup of green peas.
- 250 grams of medium sized potatoes.
- 8 cashews (optional).
- 1 tablespoon of oil or ghee.
- 2 tablespoon of raisins.
- ¾ teaspoon of jeera or cumin.
- 2 chopped green chilies.
- A pinch of asafoetida or hing.
- ¾ teaspoon of garam masala.
- ¾ teaspoon of red chili powder.
- ½ teaspoon of dry mango or amchur powder.
- Few chopped coriander leaves.
- 1 teaspoon of pomegranate seeds or anardana.
Making the Samosa
Boil the potatoes for the filling till they are completely cooked. Crumble them and keep them aside. Mix the ajwain, flour, ghee, and salt for the covering. Rub the flour in between your palms so as to incorporate the ghee properly. Add water little by little and make dough out of the flour. Cover and set the dough aside. Heat oil in a deep pan.
Sauté cumin until it sizzles. Add green chili, ginger and fry ill the smell evaporates. Add the cashews now and fry for some time. Add chili powder, amchur, crumbled potatoes, anardana, garam masala, and salt to taste. Mix everything and cook for around 5 minutes. Add chopped coriander leaves and mix all it well. Set this mixture aside and allow it to cool down.
Making the Samosa Crust
Make 5 to 6 portions of the samosa dough and roll them into balls. Grease the rolling area with oil and flatten the ball. Begin to roll the dough into oval or oblong shape. Cut it into two parts. Gently roll the thick areas to make it thinner. Smear water on the straight edge and join them to make it like a cone. Press the joints to seal it. Fill the cones with the potato stuffing’s and smear water on the edges. Bring the edges and make a plea on a side. Bring the pleat back and seal the cone again. Ensure that all the cones are properly sealed.
Heat oil in a deep frying pan till it is medium hot. Drop a piece of dough and see if the dough rises immediately. If it rises, then it is the right temperature for frying the samosas. Add the samosas on be by one to the heated oil.fry them deeply until each one of golden in color. While the samosas are fried half, you can turn the flame higher to make the samosas crusty. Drain the samosas onto a tissue and serve them hot with tomato sauce and mint chutney.