Samosa

1. Boil the potatoes in a pressure cooker.
2. Mix maida and ajwain with a little salt and ghee.
3. Knead using water as required, and cover with a wet muslin cloth.
4. Add 2tbs of oil to a hot pan and shallow fry the cumin seeds and ginger paste for a minute.
5. Add green peas and sauté.
6. Add red chili powder, turmeric powder, and salt to taste.
7. Add the boiled and peeled potatoes and stir fry for 2-3 minutes, mashing the potatoes while stirring.
8. Turn off the heat and add the coriander and mint leaves.
9. Allow to cool at room temperature.
10. Knead the dough again and divide it into 12 parts.
11. Using a rolling pin, roll the dough into flat oval shapes and cut each one in half.
12. Shape this into a cone using water. Fill the cone with the mixture and seal the edges.
13. Repeat until all the dough cones are filled.
14. Heat the oil in a frying pan, and deep fry 2 – 3 samosas at a time.
15. Cook until golden brown.
16. Serve hot with homemade chutney or sauce. Store in kitchen containers and enjoy the samosa whenever you feel like. 

Trivia

The samosa or ‘Sambosa’ is said to have originated in the Middle East, and was introduced to the Indian Subcontinentby merchants from Central Asia in the 13^th or 14^th century. This traditional Indian snack seems to have an international history! We wholeheartedly welcomed the samosa and introduced our own variations, which are now widely appreciated and popular the world over.

In some parts of the world, samosas are filled with minced lamb or beef. Lentils, potatoes, onions, vegetables and dry fruits are the main components in samosas of North India. ‘Shingaras’ are the Eastern states’ answer to the North Indian samosa.