Garma Garam Samose

Samosa reminds me of Rajasthan. I have special memory of rawatbhata market where amma, appa used to buy us samaosas and pyaz kachori during our weekend subzi buying. I think it might have been the prologue of my love with food. Though I have had samosas many times after that through out india after that I rarely satisfied with the quality of samosas. So I have had this urge to learn to make my own samosas of supereme quality....!!!! AND NOW I KNOW HOW TO MAKE THEM!!!!!

Shell Ingredients:

1. 1 Cup all purpose flour.
2. 1 tsp samolina/sooji.
3. 1/2 tsp ajwain/carrom seeds
4. salt according to taste.
5. 1/4 cup of luke warm water.
6. 1 tbsp+ 1tsp oil.
   

Stuffing Ingredients:

1. 2 medium sized potatoes boiled and coarsely mashed.
2. 2 medium sized green chillies finely chopped.
3. 1/4 cup fresh or frozen green peas.
4. 1/2 tsp of cumin seeds.
5. salt to taste.
6. 1/2 tsp of turmeric (optional).
   
7. 1 tsp of coriander seed powder
8. 1 tsp of garam masala.

Equipment Required:

1. Medium size deep wok/ kadai.
2. Spider frying strainer/Kalchi with holes.
   
3. Medium size pan to fry potatoes.
4. Rolling pin and flat smooth board to roll the dough/ Chakla-Belan.
5. Plate with paper towels to drain the fried samosas.
6. Bowl to make the samosa dough.
   

Other Ingredients:

1. Oil for frying.
   

Stuffing Preparation:

1. Heat the pan on a medium heat. Add 2-4 tbsps of oil in the heated pan and allow it smoke lightly.
2. Add tumeric, cummin seeds and salt to taste in the oil. Allow the cummin seeds to become light brown in color.
   
3. Add all the cut green chilles, also add coriander powder and garam masala. cook for about 1 minute.
   
4. Add the peas and allow it to cook for 2-4 min.
5. Now add the coarsly mashed potatoes to the pan and mix it to get all the ingredients the pan evenly distributed in the potato mix. Cover and cook for about 3-5 mins.
6. Allow it to cool for about 30 - 45 mins before stuffing.
   

Shell Preparation:

1. mix all the dry ingredients of the shell preparation and add salt according to taste.
2. add the 1 tbsp + 1 tsp of oil to the dry ingredients and mix throughly to mix the oil consistently.
3. add the 1/4 cup of luke warm water slowly (make sure the dough is tough and not watery) in this mix and knead continuously.
4. knead for 3-5 mins.
5. Cover the dough and allow it to rest for about 30 mins to allow it become soft and roll able.
   

Final Preparation:

1. Fill about 1/4 to 1/2 wok with oil and place the wok slowly and carefully on the cooking range and heat the wok and low medium heat.
2. For the making samosas divide the dough into 3-4 equal sized portions.
3. roll each portion using rolling pin into a disc of about 6-8 in diameter.

1. cut the disc into 2 equal halves . Take one half and and apply water lightly on its circumference. Fold the disc to make a cone making one half of the straight edge of the disc overlapping the other half. and press the overlapped part very lightly to seal them in place.
2. Use ur hand to hold this cone such that u can fill the stuffing.
   
3. Take about 2-3 tsps of the potato stuffing and fill in the cone slowly so that the cone doesn't rip.
4. seal the cone bu pulling circumference of cone and lightly pressing it (as u have already appiled water to it.)
5. use the other half of the disc to make another samosa.
6. fry both these samosas in medium heated oil for about 5-7 min till they turn lightly golden brown in color.

SERVE CRISPY AND CRUNCHY SAMOSAE WITH TAMARIND AND CORIANDER OR PUDINA CHUTNEY !!!!

NOTE: OIL SHOULD NOT BE VERY VERY HOT AS THIS DOES NOT ALLOW THE SMAOSA DOUGH TO COOK PROPERLY AND PRODUCE THE CRISPY TASTE. TO CHECK THE OIL TEMPERATURE ADD A SMALL PIECE OF DOUGH IN OIL IF THE DOUGH RISES VERY FAST TO THE SURFACE OF OIL , IT MEANS OIL IS VERY HOT FOR MAKING SAMOSAS and IF SITS IN THE BOTTOM THE OIL IS COOL AND IF RISES SLOWLY OIL IS AT RIGHT TEMPERATURE.