Samosa is a deep fried conical shaped pastry. The pastry shell is stuffed with spiced vegetables.

Samosa originated in Persia, and intro to India during Moghul empire. Samosa was prepared in the royal kitchen of Akbar. The Samosa filled with spiced potatoes and peas became a regular part part of Mughal Cuisine in Lahore. During British Raj, it was sold at Lahore railway station and spread to all the corners of India along every train stop.

Every railway station had the hawkers selling Samosa and Garam Chai. It is no wonder traditional Samosa is also called Lahori Samosa. For over two centuries, every tea time has included Samosa and Garam Chai.

Ingredients

For dough

Maida 1cup
Ajwain 2 tbsp
Ghee/oil 3tbsp
Salt to taste

For stuffing

Potatoes 4 big
Green Peas 1/2 cup
Ginger 1 inch piece
Green chillies 2
Oil for frying
Cumin seeds 1tsp
Coriander seeds 1tsp
Red chilli powder1 tsp 1tsp
Salt to taste
Amchur 1tsp
Garam masala 1tsp
Corriender leaves 1tbsp

Method

• Mix the ingredients of dough. Add water little by little and make a stiff dough, cover it with a damp cloth for 10-15 mins.

• Grate ginger and chillies finaly. Boil potatoes, cook peas in salted water, drain excess water.

• Heat oil in a pan, add cumin seeds & coriander seeds. When it changes colour, add ginger, green chillies, potatoes, peas. Add red chilli powder, salt & amchur.

• Mix well. Keep it covered for five mins. Turn off the gas. Let the mix cool.

• Devide the dough in equal portions. Roll them into 4 inch diameter disk.

• Cut into ¹/2 apply water on the edges. Shape it like cones, stuff them and seal with water properly.

• Deep fry in medium hot oil till half done. Drain on an absorbent paper. Just before serving deep fry again on high temp till golden brown.

• Serve hot with chutney.

Tips • You may add dryfruits to it if you like, I like cashews so I add them sometimes. Add just before ginger. And stir it starts changing the colour only slightly.