Tuesday, 28 January 2014

Samosha/ singada Odisha Style

Oh my God… Samosha/ Singada(called in eastern part of india)  is my  & my hubby's favorite appetizer Smiley and I am super excited about bringing this recipe in my blog!! Enjoy with a hot cup of tea while the rain entertains you with her beautiful tap dance. Sometimes I also make them for our dinner & we eat them with ghuguni (yellow peas curry). I live in the US and  its hard to get fresh Indian food sometimes. So I normally try to make all our favorites  at home. 
As my husband loves it very much so thought to surprise him in yesterday's dinner & really they turned out superb & the husband just loved it!!! Smiley
So here we go…

To make the stuffing

Large boiled potatoes- 3-4
2 large onions chopped
Crushed ginger & garlic - 1tblsp
Dried kasturi methi powder- 1tblsp
Roasted peanuts- 1/4 cup
Green peas - 1/2 cup
cumin seeds- 1tsp
curry powder- 1tsp
Fennel seeds powder/ Saunf- 1/2 tsp
Roasted cumin seeds & red chilii powder (Jeera lanka gunda)- 1tsp
2-3 green chillies- chopped
turmeric powder- a pinch
oil 2tblsp
salt as per the taste

for cover
All purpose flour / Maida- 1& 1/2 cups
Nigella seeds/ kala jeera- 1tsp
Salt a pinch
Oil/ butter- 3-4 tblsp
Oil for frying


 To make the upper layer mix flour & oil. Mix them properly using your hands. Continue this rubbing action until the flour is evenly coated; it should have a fine texture with no lumps. Now add salt, nigella seeds & water to make tight dough (the dough should not be too soft other wise samosha will become soft). now cover it with a damp muslin cloth/ paper towel.

For filling:
Cut the potatoes in small small pieces
Heat oil. Crackle cumin seeds. Add onion & green chillies , saute till translucent. Add peanuts & fry for 15 sec. Now add crushed ginger garlic & turmeric powder. saute till raw smell dissapears. throw in some dried kasturi leaves. Now add green peas. saute till they bemoes soft. Add the boiled potatoes , salt fennel seeds powder , roasted cumin seeds powder & curry powder. Mix well. (you can also add a pinch of amchur powder if you want a tangy flavor in your samosha). Turn off the heat & allow the mixture to cool.

To make samosha

Knead the pastry dough again and divide it into lemon size balls. Keep the pieces you're not working with covered with the same muslin cloth. Roll this ball out into a 8 inch round. Cut it into half with a sharp, pointed knife. This will make 2 half moon shaped pastries.
Pick up one semicircular piece of dough and moisten half of the straight edge with a little water . Create a cone by bringing the dry half of the straight edge over the moistened half. Press the seam together to close. Be sure to pinch closed the point of the cone as well; a good seam will keep the stuffing in during frying..

Fill the cone with two heaping tablespoons of the spicy potato mixture. Use your fingers to moisten edges of dough with water, and fold dough diagonally in half to make a triangle. Press edges firmly together to seal in the filling. Use the remaining dough and filling to make more samosas.

Heat sufficient oil in a heavy bottom pan in a medium-low flame. The oil should little hot but not smoking,
Add the samosas in batches of four or five, Cook the samosas in the low-medium flame turning often, until they're golden brown & crisp. Transfer samosas to a paper towel-lined plate to drain. Serve immediately or let them cool to room temperature.