Layered Samosa

How to make Layered Samosa:

Step1: Wash & boil aloo (potato) for 1 whistle and let the pressure release itself (do not boil too much, it should be just perfectly boiled not too much otherwise aloo will be mashed while cooking).Once it is cool down peel it and then chop it into small cubes.

Step2: In a wide bowl, add refined flour, salt, ajwain seeds and oil(Enough moyen should be added otherwise samosa will not be crispy), Mix everything well for 2-3 minutes then add small amount of water at a time and knead stiff and tight dough.Cover and keep the dough aside for about 10-15 minutes to rest. Meanwhile, prepare the stuffing.

Step3: Heat a pan and add coriander seeds and peanuts and dry roast them till they are golden brown in colour (don’t roast too much otherwise its taste will be changed).Remove it on plate and let it cool for 2-3 minutes then using mortal pestle crush it to a coarse mixture(you can also use grinder, but don’t make the powder it should be coarsed) as shown in the below pic.

Step4: Heat the same pan on medium flame and add 2-3 teaspoon vegetable oil, once oil is heated add fennel and cumin seed, roast it for 20 seconds.Then add green chilly and hing and saute it for 20-30seconds.

Now add green peas and saute it for 4-5 minutes till it is cooked and becomes soft, in the meanwhile keep mashing it with the base of the the spoon.

Step5: Now add boiled chopped potato along with dry spices red chilly powder, amchoor powder, chat masala, crushed roasted peanuts-coriander seeds and salt as per taste.Mix everything well.

Step6: Fry everything for 3-4 minutes and keep mashing the big chunks of potatoes a bit so that it will be easy to stuff (don’t make paste, small chunks should be there).Now add garam masala and fresh coriander.Stuffing for samosa is ready.Now we will make samosa in next step.

 Step7: Take the dough and knead it lightly. Divide the dough into equal parts and shape them round. Take one ball and roll in your palm to make a soft ball. Roll out the dough ball to about 8-10 inch diameter (slightly oval shape) using a rolling pin. Make sure its thickness is neither too thick nor thin. Then divide the poori into two equal halves using knife.

In one part make parallel cuts using knife leaving the edges intact. Then apply some water on the surface on which we have made cuts. Now lift the other part and place it over the 1st first part in which we have made cuts. Gently press it with your fingers.

Turn half from the straight edge as shown above and using finger apply some water on it. Then lift the other end and place it over the top of the edge on which water is applied giving it a shape of a cone. Press the edges so that they get sealed well.

Note: Keep the layered surface outside while making cone

Step8: Stuff the cone with the potato filling. Apply some water on the open end(cone circumference) and bring both the ends together and stick well, seal it by pressing with the fingers (cross-check once there should not be any open end (or cracks). Keep the shape correct and likewise, prepare all the samosas and keep it covered with a moist cotton cloth(napkin).

Step9: After this, heat enough oil in a deep pan or kadhai to deep fry the samosas. Once the oil becomes hot check by dropping small pinch of dough (it should come up quickly once added to the hot oil).Slide samosas in the pan and reduce the flame from medium-high to low-medium after adding the samosa. Turn over in between and deep fry until they get brown and crispy from both sides. Remove samosa on paper towel to remove the excess oil and fry rest of the samosas, similarly.

Serve piping hot samosas with any kind of dip or chutney like coriander chutney, mint chutney, tamarind chutney, or with fried salted chilly. Tongue tingling Samosa is ready to be served. Enjoy..!!