Samosa

The samosa is made with all-purpose flour locally known as maida shell stuffed with some filling, generally a mixture of mashed boiled potato, onions, green peas, lentils, spices and green chili, or fruits. The entire pastry is then deep-fried in vegetable oil or rarely ghee to a golden brown color.

Ingredients

• • Whole wheat flour (atta) 1 cup
  • Raw bananas boiled, peeled and grated 2 medium
  • Green peas boiled ½ cup
  • Cumin seeds 1½ teaspoons
  • Oil 2 teaspoons
  • Salt to taste
  • Green chillies finely chopped 1-2
  • Ginger finely chopped 1 inch
  • Garam masala powder ½ teaspoon
  • Amchur powder ½ teaspoon
  • Red chilli powder ¾ teaspoon
  • Juice of ¼ lemon

Method

Step 1
Take wheat flour in a bowl. Add ½ teaspoon cumin seeds, 1 teaspoon oil and salt and mix. Add sufficient water and knead into a stiff dough.
Step 2
Heat remaining oil in a non-stick pan. Add remaining cumin seeds and sauté till it changes colour.
Step 3
Add green chillies, ginger, raw bananas, garam masala powder, dried mango powder, chilli powder, salt and some water, mix and cook for 1-2 minutes.
Step 4
Add green peas and mash to mix. Switch off heat.
Step 5
Add lemon juice and mix. Set aside.
Step 6
Preheat oven at 180º C. Grease the worktop with some oil.
Step 7
Divide the dough into equal portions and place them on the worktop. Flatten and roll out into an oval shape.
Step 8
Halve and bring the edges together to make a cone, fill in the cooked raw banana mixture, apply water at the edges and stick to shape into samosas.
Step 9
Spray some oil on a baking tray and place the samosas on it. Place the tray in the preheated oven, spray some more oil on the samosas and bake for 15-18 minutes.
Step 10
Serve hot.