Once there was a little girl , who every day after returning from school used to request her mom to make some salty snacks for her. She was always unwilling to take healthy foods like, milk, fruits etc. :P. The only reason for which her mom used to fight with her. But her father couldn't tolerate her sad face and he always used to bought some salty snacks like "chop","singara" from nearby shops and very obviously her mother didn't allow her to eat those.
Therefore sometimes the Mother prepared those salty chatpata snacks for her at home in a healthy way. Samosa or Singara was one of them.
Now the girl has become a wife and a mom too and it has been a long time she didn't eat home made singara, specially those which her MA used to prepare. So few days ago, on a nice windy evening she wanted to give a nice tea treat to her Man and her little girl and prepared the veg samosa, exactly in the same way her Mom used to prepare. But there was a little problem. There is a typical process to fold samosa which she didn't know and then the hubby helped and gave her instruction how to prepare them. In this way, their homely tea party had become illustrious..!!
Now I should give a short introduction of this Indian Snacks to those who don't have any idea about this. A samosa is a fried or baked pastry with a Savory filling, such as spiced potatoes, onions, cauliflower, peas , ground lamb, or ground chicken. Even it can be improvised by using chowmein to create Chinese Samosa. The size, shape and consistency may vary, but typically, they are distinctly triangular and served with chutney or ketchup.
Here is the process of making Singara at home:
- For the outer cover:
- All Purpose Flour: 1 cup
- Oil (Moyan): 2-3 tbsp.
- Salt :To Taste
- Baking Powder: A pinch.
- For Stuffing:
- Cauliflower: 1/2 cup (Cut in small florets)
- Potato: 1 (cut in small cubes)
- Roasted Peanut: 8-10
- Green Peas: 1/4 cup
- Nigella Seeds (kala jeera): 1/2 tsp.
- Salt: As Per Taste
- Turmeric Powder: 1/2 tsp.
- Sugar: A pinch
- Chilli Powder: 1/4 tsp. (as per your taste)
- Dry Red Chilli: 1
- White Oil : Enough for deep frying and making the stuffing
- Water: As per need.
- Mix the salt, baking powder and oil to the flour.
- Now gradually add water into the flour and start kneading. Knead till dough becomes smooth and firm. Don't make it very tight. The dough should be soft yet firm. Cover and keep aside for half an hour.
- Now add 2 tsp. of oil in a kadhai and add the dry red chilli and nigella seeds for tempering.
- When the nigella seeds start to splutter add the chopped potatoes and cauliflower florets.
- Toss on high for few minutes, add turmeric and salt.
- Now add all the spices and peas, mix well and toss , sprinkle a little water.
- Cover and cook till potatoes and cauliflowers are done. Lastly add the roasted peanut.
- Turn off the flame and keep aside the mixture to cool.
- Now take the dough, divide into few small balls .
- Roll the ball thin to a circle ,preferably like an elongated circle.
- Cut into half.
- Take one half. Brush a little water into the half of the straight edge, and form a cone.
- Fill the cone with mixture.
- Seal the top perfectly. Use little water to seal properly.
- Repeat the process for each of the balls.
- Deep fry them carefully on medium flame. Don't over fry.
- Soak the excess oil using a Tissue Paper or Kitchen Paper Towel.
- Serve hot with chutney or ketchup.
Make sure to serve the Samosa's hot as it does not taste good if it cools down.