Chill rainy evenings are when you would want to bite into hot spicy pakodas or samosas. When I think of samosas, I can feel so many fond memories washing by. Samosas are my all time anytime favorite thing. Infact there was a time when if offered at anytime I was all ready to eat it. I think I spoke about the samosas we used to get from my College canteen. The stuffing was with onions and the outer crispy part was so greasy all the time. Yet it used to be so delicious.
Coming to the Samosas, Amma told me that Konda asked her for Samosas and that she planned to make it for the evening. She asked me if I cared to join her in making them. Well I didn’t need a second invitation. She was planning to make Potato Peas stuffing and was remembering the many occasions when I used to make it years ago. There is no time like cooking together. I have always enjoyed cooking with Amma. The tidbits she shares, the stories we remember from past. The events related to the dish we are cooking, everything comes to mind and we ponder over each and savour the moment all over again. I am looking forward to the time when Konda will join us.
Potato Peas Mini Samosas
For the dough/Outer Layer
Wheat flour – 1 cup
All purpose flour/ Maida – ½ cup
Salt to taste
Oil – 1 tspFor the Stuffing
Potatoes – 250 gms
Fresh Peas – ½ cup
Onions – 1 medium
Cumin Seeds 1 tsp
Salt to taste
Green Chilies -1
Milk ½ cupFor more spicy stuffing
Red chili powder ½ tsp
Garam Masala – ½ tsp
Roasted Cumin powder – ½ tsp
Oil – 1 tspOil for deep frying
Method to prepare
For the dough
In a bowl, take both the flours and mix well. Slowly add water to knead into a stiff dough. Rest it aside covering it with a wet muslin cloth.
For the stuffing
Boil potatoes to soft, peel and mash well.
Heat a pan with oil, sauté onions till brown along with green chilies. Then add the peas, fry well. Add milk and cook till the peas are done. This needs to be done in low flame.
Then add the mashed potatoes. Add the rest of the ingredients if you want to make it spicier. Simmer with lid covered for 5 mins.
Remove and allow cooling.
For making the Samosas
Pinch out small equal balls from the dough. Roll out one ball into thin layer, cut vertically into small strips of 3” as shown in the picture.
Scoop small portions of the stuffing on each layer.
Starting from the end closer to you, roll it diagonally over the stuffing. Press the sides. Then fold the layer upward towards the left. Continue doing this till you are completely done.
Then press the sides to make sure there are no openings left. Seal by pressing the sides into small triangle shape.
Meanwhile heat the pan with oil. When it reaches the right temperature, lower the flame.
Always fry in small batches so that the temperature is always at the correct degree. Gently slide the samosas and fry them in low flame. Flip and cook on both sides.
When you see that golden colour on the samosas, you are sure its done.
Drain on a kitchen towel.
Notes: For that crispy outer layer, frying it at the right temperature is very important. If the oil is too hot, the dough tends to get browned very quickly and soggy within minutes.
The wheat flour didn’t make this any less tasty. Infact it was as crisp as the regular one. I made the stuffing spicier for hubby dear.
Kids enjoyed every bite of these mini samosas.
Konda was telling me that I should next make with other stuffing. What stuffing do you remember when you think of samosas?
nivedita says
Its too tempting! I am going to make it tomorrow for evening snack.
Priya (Yallapantula) Mitharwal says
Love them valli. Beautiful and cute 🙂
Jhonny walker says
samosa's are my favorite thing and me is always craving for some 🙂 but one time I tried making them..it was disasterous 🙂 so it was bye-bye homemade samosa from then on.
but you have given such a fantatsic step- by step thing its difficult to get it screwed up. Just a quick question. Do i need the wheat powder? or can I simply use all purpose flour entirely?
Thanks
GEETHA ACHAL says
yummy samosas...Love it...
Nitha says
Yummy samosas... Drooling over them..
Nutan says
Yummy. Looks awesome!
notyet100 says
samosas have been on mind dont knw whn i will get to eat thm,..
Sharmilee! :) says
Samosa with wheat flour...wow nice twist! Luved the stepwise for bringing the shape
Nandita says
Excellent stuff Valli. Never had the guts to try making samosas at home, and here you say it is easy 🙁
Swaram says
Looks gr8 Srivalli! Thanks for the recipe 🙂
Prathibha says
I love to bite into those hot hot tiny samosa's...they look yumm
Srivalli says
Thank you guys.
Jhonny walker, you can make this entirely with all purpose flour also. But adding wheat flour makes it little more healthier
jayasree says
Beatiful post, Valli. Loved those pics of folding the samosa. Thanks to your amma too.
Chitra says
Wow,I want to grab tat plate 🙂
Jayashree says
Love the step by step pics, valli.
Sanjeeta kk says
Beautiful explanation and tempting crispy Samosas.
Hari Chandana says
Looks perfect and tempting dear.. perfect for this season 🙂
Happy Cook says
When i make samosas it always take me ages to make them, and mostly they don't have a good shape,
These look so so good and yumm and crunch. Konda is lucky to have her grandparents to prepare all he dleicous stuff she ask.
Vanamala Hebbar says
Looks tempting...
Miri says
Wow! these look amazingly delicious!!!
Thanks!!! I am definitely trying it out
Chow and Chatter says
oh wow love samosa great blog 🙂 coming to Chennai in a few weeks! will email you Rebecca
Saee Koranne-Khandekar says
Hey, when I make the samosa crust at home, I usually roll it out into oblongs, cut horizontally to get semi-oblongs, make a cone, and stuff away. Your method looks easier--I do that with the ready samosa pattis that you get frozen. But for those, I make a different filling--http://myjhola.blogspot.com/2009/07/fat-free-patti-samosas.html Will try your folding technique next time!
Jayanthi says
Hi Srivalli,
Explaining step-by-step preparation of mini samosa is superb.
Jayanthi Sekar
anu says
wow...superb one