Calcutta Samosa Recipe| In the mood for Samosa| No onion no garlic samosa filling

Описание: No onion no garlic samosa filling
Calcutta samosa recipe
Kolkata samosa recipe
Samosa for monsoons
How to make samosa at home
In the mood for samosa
Samosa filling without onion garlic

CALCUTTA SAMOSA Makes 16
Ingredients:

FOR THE FILLING
Potato – 500g
Yellow peas/matar (boiled) – ½ cup
Green chilies (chopped) – to taste
Ginger paste – 1 tsp
Peanuts (roasted/fried) – ¼ cup
Veg Oil – 3 tbsp
Black Salt and Salt – to taste
Coriander greens (chopped) – 3 tbsp

POWDERED SPICES MIX
Coriander/Dhaniya pdr – ½ tsp
Cumin/Jeera pdr – ½ tsp
Chaat Masala pdr – ½ tsp
Garam Masala pdr – ¼ tsp
Red chili pdr – ¼ tsp
Turmeric/Haldi pdr – ¼ tsp
Hing/Asafoetida – a large pinch
Kasuri Methi/Dried fenugreek leaves – ¼ tsp


TEMPERING
Dried Red Chili – 1
Panch Foron – ½ tsp

FOR THE PASTRY/DOUGH
All purpose flour/Maida – 2 cups
Carom seeds – a large pinch
Ghee/Clarified butter – 2 to 3 tbsp
Salt – ½ tsp

Method:
1. TO MAKE THE FILLING: In a small bowl, add the POWDERED SPICE MIX. Pour a little water to make a thin paste. Mix well and keep aside.
2. Wash the potatoes thoroughly. Cut into small pieces with the skin.
3. Heat oil in a pan. Add the TEMPERING. Once that stops spluttering, add the green chilies. Cook briefly. Add the potato and cook stirring continuously for 2 mins.
4. Add the ginger paste and cook till the raw smell goes away. Pour in the spice mixture and cook till oil separates. Season with the two salts. Mix well. Pour in ¼ cup of water. Cover and cook till the potato pieces are almost done.
5. Add the boiled peas. Mix well. Cover and cook on low for a few minutes. Then using a masher, mash the potatoes slightly in the pan itself. Crush and add the peanut to the potato filling. Sprinkle a pinch of kasuri methi. Mix well and let it cool down completely.
6. Once cool, add in chopped coriander and mix well.
7. FOR THE PASTRY/DOUGH: Mix the flour, salt and crushed carom seeds. Add in 2 tbsp of ghee. Mix the ghee into the dough with your finger tips till it resembles wet sand.
8. Make a fist with the flour, if it holds, then its ready to knead. If not, add a bit more of the ghee and mix it in. Do the fist test again.
9. Add cold water a little at a time and knead a stiff dough. Cover and rest for 15 minutes.
10. Make 8 balls from the dough and roll out into an elongated shape. Cut the rolled pastry into two in the middle. Fold the straight edge at the mid-point to form a triangle. Use water to overlap and seal the fold down the middle. Pick it up to reveal a pocket. Fill the pocket with the potato mixture.
11. Seal the open end by applying water and pinching together. Put a pleat on the pastry opposite to the mid fold. Join it up with the fold and pinch the rest to seal. Make the rest similarly.
12. Rest the prepared samosa for 10 minutes before frying. Deep fry in absolute low heat till the samosa floats to the top and gets a golden colour. Drain on absorbent paper.
13. Serve them hot with tea.

Chapters
0:00 – About the recipe
0:23 – Making potato filling for samosa
4:42 – Making samosa pastry or dough
6:24 – Shaping and filling samosa
10:57 – Frying samosa

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Till the next post …STAY SAFE…

Rinki Mukerjee