SAMOSA(SINGADA)

A samosa or singada is a fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, lentils, ground lamb or ground chicken. The size, shape and consistency may vary, but typically, they are distinctly triangular. Samosas are often accompanied by chutney.

INGREDIENTS:-

FOR DOUGH:

All purpose flour-1 cup
Lukewarm water-1/3 cup(add more if needed)
Black cumin seeds-1/4 tsp(optional)    
Carom seeds-1/4 tsp(optional)
Oil-2 tbsp
salt to taste
Oil for deep frying

FOR FILLING:

METHOD-1(FRIED POTATO FILLING)

Potatoes-2(peeled and chopped into very small cubes)
Yellow peas-1/2 cup
Chopped onion-2 tbsp
Turmeric powder-1/4 tsp
Coriander powder-1/4 tsp
Cumin powder-1/4 tsp
Chili powder-1/2 tsp
Garam masala:-1/4 tsp
Dry Fenugreek leaves-1/2 tsp
Dry mango powder-1/2 tsp
Salt to taste
Oil-1 tbsp

METHOD-2(SMASHED POTATO FILLING)

Boiled potatoes-2(peeled and mashed)
Boiled Green peas-1/2 cup
Chopped onion-2 tbsp
Turmeric powder-1/4 tsp+1/2(yellow peas)
Coriander powder-1/4 tsp
Cumin powder-1/4 tsp
Chili powder-1/2 tsp
Garam masala:-1/4 tsp
Dry Fenugreek leaves-1/2 tsp
Dry mango powder-1/2 tsp
Salt to taste
Oil-2 tbsp

PREPARATION:-

FOR DOUGH:

1-In a bowl mix all purpose flour,salt,oil,carom seeds and black cumin,mix properly.
2-Then add water and  knead into a smooth firm dough.
3-Cover with a moist cloth and let it rest for 1 hour.

FOR FILLING:

METHOD 1-(FRIED POTATO FILLING)

1-Soak yellow peas for 5-6 hours or overnight and boil with 2 cups of water,salt and turmeric powder.
2-Cook on medium-high heat for 3 whistle until the peas are tender but not mushy then drain.
3-In a pan heat 1 tbsp of oil,add potato cubes and sallow fry till tender.Remove from heat and keep aside.
4-Then heat remaining oil,add chopped onions and cook till onions turn brown.
5-Then add fried potato and boiled yellow peas,all the spices and salt,mix well and cook for 3-4 mins.
6-Then remove from heat and let it cool to room temperature.

METHOD-2(SMASHED POTATO FILLING)

1-In a pan heat oil,then add chopped onions and cook till until onions turn brown.
2-Then add turmeric powder,cumin powder,chili powder,coriander powder,
garam masala powder,dry fenugreek leaves,dry mango powder,salt and mix well
3-Then add boiled green peas and smashed potato and fry for 2 mins.Sprinkle little water if needed.
3-Then remove from heat and let it cool to room temperature.

FOR SAMOSA:

1-Divide Dough into small balls and roll it into very thin circles(just like poori).
2-Take a knife and divide the rolled poori into two by cutting through the center.
3-Now take a semi-circle piece of the poori and make a fold in the shape of a triangle,Seal along the fold.Now place this cone between your thumb and index finger and place a ball of the stuffing inside.Wet your finger and run it along the edges of the dough with water and seal to enclose the stuffing.
4-Press the ends firmly so that the filling does not come out during the deep frying process.Prepare with the rest of the dough in the same manner.
5-Heat oil in a deep pan and deep fry until golden brown on medium heat.
6-Remove onto absorbent paper and serve hot with Ketchup or tamarind chutney.