The mini-Mumbai or Indore; is the famous place for eating. Specially those snacks from the ‘Sarafa’ night is world famous. As, the term ‘Indori’ is mainly uses for things and persons who belongs to the City of Holkar.Today, we bring you the famous snake “Indori Samosa”
For the Pastry (Outer layer of Samosa):
1 1/2 cups all purpose Flour (Maida) 1/4th cup oil 1/8th cup water Salt 1 teaspoon Red Chili powder 1/4th teaspoonFor the filling:
4 medium Potatoes, boiled and mashed coarsely 1/2 cup green Peas, cooked 1/2 tsp Garam Masala 1/4 tsp Pepper Salt to taste or 1 teaspoon 1/4 tsp Red chili powder 1 tsp Dry Mango Powder ( Amchur) 1/2 tsp Cumin powder 3 Tablespoons Oil 1/2 Cumin seeds A pinch of Asafoetida 1 finely chopped Green Chili 1 teaspoon lemon juice Oil for fryingStep 1: First make the filling.
Heat oil and season it with cumin seeds, Asafoetida or "Hing" and finely chopped green chilies. Now add the mashed potatoes and the peas. Now put in all the masalas like the garam masala, pepper, red chili powder, dry mango powder and cumin powder. Mix well and let it cook for 5-6 minutes covered. Add the lemon juice and mix well. Then remove and keep aside. Let the filling become cool.Step 2: Now start making the pastry.
Mix the flour, water, oil, salt and red chili powder to make a stiff dough. Keep aside.Step 3: To put the Samosa together
Cut the pastry dough into 4 equal parts. Take a piece of one of the 4 parts the pastry dough. Roll it out into a round about 6 to 8 inches in diameter. Cut it in two parts (like semi-circle). Moisten the straight edge with a finger dipped in water. Then take one semi circle and fold it in a shape of cone . Stuff about a tablespoon of the potatoes-peas mixture in that cone and seal the top edge with a drop of water on your finger and press the edges together Make all the Samosas this way. Keep both the samosa and dough covered with a piece of cloth. Heat oil and deep fry the Samosas. Fry 4 to 5 at a time for about 2 to 3 minutes turning once after 1 minute or Fry the samosa to a rich golden brown.