Potato Stuffed Samosa

It's time to have snacks, but what will be a tasty and favourable one. Yes!! It's your loved potato Stuffed Samosa only. 

Mostly, this is not prepared at home, because it is presumed to be hard one to make. But it's not like that. Let's make it in simple and easy way.

Do you know that Samosa can be prepared with sweet fillings also. It's also a tasty one. You can get  both the Sweet and Salty Samosa in many Northern States of India.

Generally, we like the Potato Stuffed Samosa only which we use to buy from outside Snack Shops.

Most of us think it would be hard to make, the main thing is the outer layer of the samosa which we need to make crispy. Today I will let you know how to make tasty and crispy Samosas with potato filling.

First we will go with it's ingredients which will be required for both filling and dough.

Ingredients for Samosa:

• Maida (all purpose flour) use as required for number of people you want to serve

• Potato as per your requirement

• Onion - 1

• Ginger little

• Green chilli as per your taste

• Carrot chopped - 1

• Beetroot half, chopped

• Coriander leaves

• Garam masala powder

• Turmeric powder

•  Salt to taste

Preparation:

First of all you keep your potatoes to be cooked in cooker. Boil and cook well to get it smashed properly.

Secondly,  we will start with making it's dough in which the fillings will be done.

Mix all purpose flour (maida) with Salt, Ajwain and Kala Jeera (Karun Jeeragam). 

Mix well and add 2 to 3 spoon oil (cooking oil), again mix all for 2 to 3 minute.

Take handful of flour and try to make a ball (by pressing the flour inside your palm), if you get the flour tightened then it is ready to go for adding water.

Why to check this. If you find the flour tightened without water then it will give you a crispy finish.

Now add little water and knead the flour. Knead the flour by adding little water till you get the thick dough.

Keep in mind that your dough should not contain more water, because when you fry the samosa it will suck more oil.

Keep aside the dough till you get your fillings ready. Now your dough and potato are ready with you.

Next remove the skin of boiled potatoes. Smash it with potato masher or with any thing you find better to smash it.

If it is not so hot then you can smash it with your hand also.

Heat oil in a pan and add chopped onion, chopped green chilli and chopped Ginger.  

Stir it and add carrot, beetroot to it . Add Garam masala powder, Dhania Jeera powder and salt to taste. Lastly add chopped coriander leaves to it.

When it is half cooked add crushed potatoes. Stir for few minutes. Your Samosa masala is ready to fill.

Take some dough, make a ball and flatten it to oval shape as you make chapati or roti.

Your flatten dough should not be thick or very thin. Keep the flattening to medium thick.

Cut it from centre to two pieces. Now one side of flatten dough will be round and other will be on straight line.

Take one portion of cut flatten dough (roti), wet the portion touching water from the straight line end to centre of flatten roti.

Now fold it to the reverse side and stick the water pasted area to the other side of flatten dough.

By doing so you will get a cone in which you can put the fillings.

Fill the cone with potato masala keeping some portion of the dough to cover the masala packing. 

Touch with water the inner side of the cone and press to stick and get the fillings packed.

Complete these above steps with the remaining dough and filling and keep it to dry for half an hour.

Now the last is to fry your samosa which is very much interesting and important to get a crispy one.

Heat oil (use oil to make 5-6 Samosa at a time). Check putting a little dough into the oil if bubble comes then it is ready to fry.

The testing dough should not come immediately to the upper surface after putting in the oil.

It should stay back in the lower portion of oil and release the bubbles.

Don't heat oil too much. Leave samosa into the oil one by one. Atleast 5 to 6 samosas at a time will give you better result.

Let  the samosa get ready in slow flame.

You can see that your samosa will give your oil a boiling like sensation. 

That means that your oil is perfectly heated but don't put the flame on high.

Too much of heat will spoil the layer of samosa. So be careful to keep your oil in medium heat till it get fried.

Turn the samosa after some time when you find it little fried from it's wet level.

Turn and fry the samosas carefully with light touch only.

Now let it fry in slow flame till it changes colour from white to little brownish.

Your Samosa is ready now, eat it with Coriander-Mint Chutney or Tomato Sauce.

Try this and share me your experience!!