Samosa

Ingredients:-

For the dough:-
1 cup of water with 1 tbl spn of vinegar (this helps keep the crust crispy!)
1 stick of unsalted butter
2 cups of maida (comes to around 10 samosas)
1 t spn of jeera powder
1 tbl spn of red chilli powder








 









For the stuffing:- (one can add peas also-but I don't like them much)

3 well cooked medium sized potatoes mashed
1 grated carrot
1 medium sized onion finely chopped
1/4 cup of coriander leaves finely chopped
1 tbl spn red chilli power
1/4 t spn turmeric powder
1 tpn of jeera powder
1 tspn of amchur powder
salt to taste








Making the triangular samosa:-

Kneed the dough firmly with all ingredients.
Mix all ingredients for the stuffing and keep aside.
Take a ball of this dough and roll it a little oval shape (as you do for roti's)
Cut it into half with a scissor or knife into two half moons
Fold the two end together and stick them with water to form a cup. The folds should be firmly stuck.
Stuff the filling inside and join the open circle (base) together firmly.






Method to Fry:-

1. Heat oil in a deep and heavy bottomed pan. The oil should be only moderately hot. Lower the flame before dropping a samosa.
2. Fry one samosa initially. If the oil is too hot the skin of the filling will form bubbles. The oil should be just hot enough so that samosa rises to the surface but goes from raw to cooked slowly. Keep tossing and turning so that the surface is done evenly. Do not hurry as the inner layer of the dough will remain uncooked otherwise. They should turn golden brown. If fried at the right temperature the skin will not form bubbles, the insides will be cooked and the crispy crust will retain shape longer.
3. Remove with a slotted spoon, cool and taste to see that the covering is crisp and cooked.
4. Serve hot with ketchup!!!

**Inspired by http://beyondcurries.blogspot.com/2009/07/samosas-for-starters.html....watch a video presentation for more guidence!