No doubt about the fact that it is indeed a great feeling to move ahead, create something new and break rules. For sticking to the rules and following patterns for days, lead to restlessness at some point, and push the urge to move out and break chains of prejudices and patterns.
And probably this restlessness of mind leads to innumerable innovation beyond imagination. Perhaps, it is in the nature of human beings to keep moving from where they once started, and, on the way giving birth to innumerable memories and masterpieces. But as they say life comes to full circle. After a certain point, don’t we feel the impulse to go back from where we began, if not forever but atleast for few seconds?
This longing to go back to origin becomes so strong that this remains the only way to move ahead. Sort of going reverse and gaining more strength that leads us to accelerate further. Maybe this is what we call going back to roots for better. And as they say, ‘No matter how far we go, we always find our way back home’.
My decision of cooking and posting this ‘Potato Samosa Recipe’ has also resulted from the yearning to go back to the original, and apparently for Samosa, it always comes down to Potato Samosa or Aloo Samosa for most of the Indians.
Of course, I am very much proud of all the other Samosa recipes (Baked Coconut Samosa & Cheese Corn Samosa), I have posted in this website earlier. However, just like any other homo sapiens, I also could not resist the strong urge to go back to the point from where the journey started, and thus made our very own Potato Samosa, the point from where actually the journey of Samosa began. Possibly this tryst with the original Potato Samosa will provide me the fuel to create and innovate with Samosa further.
So here I am after recollecting all the tidbits I have experienced in Potato Samosa across the places I have visited, and implementing them in my creation, I am sharing my very own ‘Potato Samosa Recipe’
Recipe: Potato Samosa Recipe
Preparation Time: Around 8 minutes Time Taken To Knead Dough: 11 minutes Pressure Cooking Time: 10 minutes Time Taken To Cook Samosa Filling: 15 minutes Frying Time (Time Taken From Making Dough Ball To Frying Two Samosas Per Dough Ball): 10 Minutes Equipment Used: Chopping Board, knife & peeler, bowls, pressure cooker, wok, pan, spatula, deep frying strainer, measuring spoon and measuring cup Yield: 6 Samosas
Ingredients:
- ¼ cup dried white peas
- 3 medium sized potatoes
- 1 and ½ teaspoon salt
- 1 cup maida or all-purpose flour
- 1 cup, 1 tablespoon & 2 teaspoon refined oil
- ½ teaspoon sugar
- Around 1 teaspoon dhania seeds or coriander seeds
- 1/8 cup peanuts
- ¼ teaspoon turmeric powder
- 1/8 teaspoon red chilli powder
- 1/8 teaspoon roasted jeera powder
- Around 10 raisins
- A pinch of hing or asafoetida
- 1/8 teaspoon amchur powder
- Very little grated or crushed ginger
- Water to pressure cook potatoes
Method:
- Soak the dried white peas overnight
- Clean, peel and roughly dice the potatoes into big chunks
- Pressure cook the diced potato chunks along with soaked peas after adding water and ½ teaspoon salt
- Now take maida or all-purpose flour in a kneading bowl. Add 2 teaspoon refined oil across the flour followed by ½ teaspoon salt and ¼ teaspoon sugar. Spread and mix the ingredients with your hand
- Little by little add water and knead the dough. Cover and keep the dough aside
- Roast the dhania seeds for few minutes and crush them
- Heat a pan
- Heat around 1 tablespoon refined oil in the pan once the pan is hot
- Fry the peanuts. Take them out and keep them in a separate container once the peanuts are fried
- Without switching off the flame add the cooked diced potato chunks and white peas in the same pan, followed by ¼ teaspoon turmeric powder, ½ teaspoon salt, ¼ teaspoon sugar, red chilli powder and roasted jeera powder
- Little by little add the roasted crushed coriander seeds while stirring the contents in the pan
- Add raisins and peanuts, along with asafoetida, amchur powder. Crush ginger and add the crushed ginger into the pan or grate ginger into the pan
- Cook till all the flavours come together and you get the consistency of potato
- Now heat a wok or a deep bottomed pan. Heat 1 cup refined oil in the pan once the pan is hot
- In the meantime, take out little dough and roll the dough to a lemon sized ball. Flatten the dough ball to a round disc of around 16 cm diameter with the help of a rolling pin and board
- Cut the flattened dough disc into half from centre with the help of a knife. Take one half of the flattened disc. Apply very little water on the edge and fold the edges from the centre to make a funnel. Fill the funnel with the prepared filling and seal the open end of funnel after applying little water and giving the form of Samosa
- Deep fry the Samosas on medium flame
- Repeat the process for rest of the dough
Soak the dried white peas overnight.
Dice the potatoes into big chunks.
Pressure cook the diced potato chunks along with soaked peas after adding water and ½ teaspoon salt.
Knead the dough after shortening. Cover and keep the dough aside.
Roast dhania seeds and crush them.
Fry peanuts and take them out from the pan.
Add the cooked diced potato chunks and white peas in the same pan, followed by ¼ teaspoon turmeric powder, ½ teaspoon salt, ¼ teaspoon sugar, red chilli powder and roasted jeera powder. Add the crushed dhania powder too.
Add raisins and peanuts, along with asafoetida, amchur powder.
Grate ginger into the pan. Cook till all the flavours come together.
Heat a wok and heat 1 cup refined oil in the wok.
Take out little dough and roll the dough to a lemon sized ball. Flatten the dough ball to a round disc of around 16 cm diameter with the help of a rolling pin and board.
Cut the flattened dough disc into half from centre with the help of a knife.
Take one half of the flattened disc. Apply very little water on the edge and fold the edges from the centre to make a funnel. Fill the funnel with the prepared filling and seal the open end of funnel after applying little water and giving the form of Samosa.
Fry the Samosas on medium flame. Repeat the process for rest of the dough
Tips:
- The proportion of peas, raisins and peanuts should be very less. They are just to pleasantly surprise the tastebud while experiencing the soft and spicy potato filling under the crispy crust
- When pressed with hand the flour should take the form, after coating the flour with oil, salt and sugar before kneading
- While kneading, do not push yourself too much to make the dough soft. The dough just needs to come together. But knead till the dough comes together
- Store the leftover oil from frying in a separate jar and reuse the oil
- The measurement given in the post will result in more filling than dough in proportion. You can increase the quantity of flour and proportionately increase the quantity of other ingredients required to make dough and thus increase the number of samosas
