Samosa recipe | how to make samosa | samosa dough, chicken samosa

Samosa is a savory dish. A very popular street food in India. Deep fried snack filled with veggies or meat. This is a kheema samosa recipe. Filling can be done with potatoes, peas, lentils or even noodles or meats. I had some leftover kheema which i prepared yesterday that i am using as a stuffing, check out my other post for kheema recipe . This savory goes well with spicy or sweet chutney.

Ingredients:
For outer cover / samosa pastry

1 cup maida / all purpose flour
1/2 teaspoon ajwain / carom seeds
1-2 tablespoon ghee / oil
salt to taste
water
oil for deep frying


Method:

• In a mixing bowl, add flour, carom seeds and salt. Mix well and then add ghee / oil.
• Mix well without adding any water. When you try to compress mixture it should hold on to your palm.
• This is when the mixture is perfectly ready for crisp samosa.
• Now add water little at a time and start kneading into a dough.
• Knead into a firm dough and keep it aside for 30 minutes.
• Meanwhile you can prepare for stuffing, here i am using the leftover kheema masala for stuffing.
• After 30 minutes, knead the dough lightly once again.
• Divide the dough into equal pieces.
• Take each piece at a time and roll into your palms for smooth ball.
• Grease your rolling pin with some oil/ghee and then start rolling it in keeping the thickness nor thin or thick.
• Then cut sheet from center with the help of knife or pizza cutter.
• Now take one semi circle sheet, apply some water on the straight edge with help of brush or your fingertips.
• Join the two ends bringing the watered edge on top of the plain sheet forming into cone shape.
• Press the edge so that they get sealed well.
• Now hold your cone, stuff with the prepared stuffing.
• Seal the outer boundary with little water. Make sure all the edges are sealed properly there are no cracks.
• Prepare all the samosa this way.
• Now heat oil in a pan on high. Once the oil is hot test by adding small piece of dough into the oil,if it comes up quickly that means it's ready.
• Gently slide in the prepared samosa and quickly reduce the flame to low.
• Turnover in between until it's golden brown from all sides.
• Drain it in paper towel.
• Now for second batch again increase the flame to high and repeat the same procedure.
• Lastly you can take some whole green chillies slit in between and fry them into the oil separately be careful it may splutter drain out and sprinkle some salt on top of it. (optional) 
• This is served with chutneys.

Pictorial:

    In a mixing bowl, add flour, carom seeds and salt. Mix well and then add ghee / oil.

 Mix well without adding any water. When you try to compress mixture it should hold onto your palm.

 Now add water little at a time and start kneading into a firm dough and keep aside for 30 minutes.

Divide the dough into equal pieces.Take each piece at a time and roll into your palms for smooth ball.

Grease your rolling pin with some oil/ghee and then start rolling it in keeping the thickness nor thin or thick. Will take some time and strength as the dough is little tight.

                               Then cut sheet from center with the help of knife or pizza cutter.

Now take the one semi circle sheet, apply some water on the straight edge with help of brush or your fingertips.

Join the two ends bringing the watered edge on top of the plain sheet forming into a cone shape.
Press the edge so that they get sealed well.

                                     Now hold your cone, stuff with the prepared stuffing.

Seal the outer boundary with little water. Make sure all the edges are sealed properly there are no cracks.

                                          Pinch the edge so that samosa's are made stand.

                                     Prepare all the samosa this way and keep it aside.

Now heat oil in a pan on high.Gently slide in the prepared samosa and quickly reduce the flame to low. Turnover in between until it's golden brown from all sides.

    Drain it in paper towel. For second batch increase the flame and repeat the same action.

     Serve with sweet and spicy chutney.This even goes well with bread or bun.

Notes:

1. The amount of water added depends on the quality of the flour.
2. Dough should be firm and tight.
3. First heat the oil on high slide in the samosa and quickly reduce the flame to low.
4. For testing the oil, put small piece of dough into the oil if it comes up quickly that means oil is hot.