From Wikipedia, the free encyclopedia

A samosa is a common snack in South Asia. It is believed that it originated in Central Asia prior to the 10th century.[1]

It generally consists of a fried triangular-/pyramid-shaped pastry shell with a savory potato, onion and pea stuffing, but other stuffings like minced meat and fish are often used. The size and shape of a samosa, as well as the consistency of the pastry used, can vary considerably. It is spicy and is often eaten with chutney, such as mint, coriander or tamarind. It is often savored with tea or coffee. It can also be prepared as a sweet form, rather than as a savory one. In the city of Hyderabad, India, a smaller version of the samosa with a thicker pastry crust and mince filled center is called a Luqmi.

Samosas are often served in chaat, along with the traditional accompaniments of yogurt, chutney, chopped onions and coriander, and chaat masala.

Samosas have become popular in the United Kingdom and East Africa, Persian Gulf countries as well. They are often called "Samboosa" or sambusac by the Arabs.

Baked samosas are a healthier alternative to the traditional fried ones.

 

Ingredients

• 1/4 kg potatoes and green peas combined

• 2 onions

• 2 twigs mint leaves

• 2 green chillis

• 2 twigs of cilantro (Coriander)

• Maida (Wheat flour)

• a little olive oil

 

Directions

1. Steam the potatoes and peas separately.

2. Cut the onions into small slices.

3. Add some olive oil in a fry pan.

4. Add onions and cut green hot chillies and sauté the onions until it turns transparent.

5. Add the vegetables and sauté them while stirring, until they are completely cooked.

6. Add mint leaves and coriander leaves (cilantro).

7. Mix maida (Wheat flour) with water to make a stiff dough, knead it well.

8. Roll into even sized balls and make into round shape using a roller.

9. Cut into 2 semi-circles.

10. Place the curry and fold on three sides to make into a cone shape.

11. Deep fry until it becomes crisp.