Samosas - UP Istyle

Samosas being an all time favorite, this holiday season with nothing to do, i decided to experiment again and the outcome was lip smackingly awesome.

For the Filling

Potato's Boiled and pealed and cut into small cubes.
Peas Boiled
Grated Ginger
Green Chilly's finely chopped
Green Coriander finely chopped
Cashew Nut
Raisins soaked in warm water
Salt to taste
Red Chilly Powder
Turmeric Powder
Garam Masala powder
Amchur Powder (Dry Green Mango Powder)
Lemon Juice
Sugar to balance all the sweet, sour and saltyness
Cumin seeds for tempering
Oil for tempering

For the Samosa Covering

Maida
Oil
Salt
Water to bind it

Oil for Deep frying the samosas

Method for the Samosa Covering

Mix together salt, maida, oil and water and make a soft dough, Cover with a damp cloth and keep aside to rest.

Method for the Samosa Filling

Take some oil in a deep pan and put the cumin seeds and let it crackle, add in the ginger paste, green chilly, potato's and peas add the dry spices Red Chilly powder, Turmeric powder, Garam Masala powder, Amchur Powder, Salt, Lemon juice and Sugar, mix well and keep on steering the mixture as it will stick to the pan, now add in the Cashew Nut and Raisins to the mixture and mix well, add in the chopped Coriander and mix well, cook for some time and turn off the gas and let the mixture cool.

After the mixture has cooled fill in the samosa covering mixture we made earlier, use water to stick the edges of the samosa together, deep fry till golden brown. Samosa covering procedure pics given below, there are 2 ways to do it, please follow which ever u feel suits you.

Serve with Green Coriander Chutney and Sweet and Sour Tamarind Chutney.

Method 1

 Method 2