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 tsp
For the Stuffing
Potatoes – 250 gms
Fresh Peas – ½ cup
Onions – 1 medium
Cumin Seeds 1 tsp
Salt to taste
Green Chilies -1
Milk ½ cup
For more spicy stuffing
Red chili powder ½ tsp
Garam Masala – ½ tsp
Roasted Cumin powder – ½ tsp
Oil – 1 tsp
Oil 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.
Stuffing can be very innovative as per your liking. Check out the Keema Samosa that I did many months ago.
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?