Samosa! Samosa! Samosa! Do you think, does this snack need any introduction? Samosa is very famous and favourite roadside snacks across the country. It is available in almost every tea stall, restaurant, bakery, coffee shop. Some people enjoy plain samosa, others like to smash it and top with chutney or sauces and naylon sev. But I like to make a chaat form. Whats your?
Today I have tried different stuffing. Usually you boil raw banana and mash it with some spices. But my twist is… I grate raw banana and shallow fry it. This give extra punch to samosa.
Preparation time – 15 to 20 minutes
Cooking time – 20 to 25 minutes
Serving – 8 to 10 samosa
Ingredients for dough:
Mainda ( all purpose flour) – 2 cups
Sooji – 2 Tablespoons
Ghee / Clarified butter – 2 Tablespoons
Salt to taste
Water – as required
Ingredients for stuffing:
Oil – 2 Tablespoons
Raw banana – 3 pieces
Raw mango – ½ cup
Potato, boiled, mashed – 1/2 cup
Green chilli paste – 2 Teaspoons
Ginger paste – 1 Teaspoon
Salt to taste
Garam masala – ½ Teaspoon
Chaat masala – ¼ Teaspoon
Fresh coriander leaves, chopped – 2 Tablespoons
Other ingredients:
Oil – to deep fry
Method For dough:
Mix all ingredients in a bowl and knead into stiff using enough water. (Dough should be like paratha dough). Keep aside. Rest it for ½ hour.
Method For stuffing:
Method For stuffing:
Heat oil in kadai, add grated raw banana, sauté for 2 to 3 minutes. Take it into bowl.
Add grated raw mango, boiled potatoes, ginger paste, green chilly paste, salt, garam masala, chaat masala, fresh coriander leaves and mix well. keep aside.
Method to make samosa:
Knead the dough well till smooth and divide into 6 to 8 equal portions.
Roll out a portion of the dough 6”* 3” diameter oval.
Cut the oval horizontally into 2 equal portions using knife.
Take a portion and join the edges to make cone shape.
Stuff the cone with 1 to 2 tablespoons stuffing and apple little water on the edges to seal it.
Repeat this process with remaining dough and make more samosas.
Heat oil in kadai and deep fry samosa on medium flame till golden brown in colour from both the sides. Drain on absorbent paper.
