Delicious Snack Ring Samosa Recipes

THE BEST SAMOSAS

Steps:

• For the dough: Whisk together the flour, ajawain, if using, and the salt. Add the oil and, using your hands, rub it into the flour mixture until fully incorporated. While stirring with a wooden spoon, gradually add the water, until a shaggy dough is formed. Transfer the dough to a work surface and knead until soft and pliable, about 3 minutes. Rub a little oil, about 1 teaspoon, over the dough, place on a plate and cover with a damp towel. Let the dough rest in the refrigerator for at least an hour or overnight.
• For the filling: Put the potatoes in a medium saucepan, cover with cold tap water by about 2 inches, and season with salt. Bring to a boil, lower the heat, and simmer until tender, about 10 minutes. Drain, transfer to a medium bowl and set aside to cool slightly. Using a fork, slightly smash the potatoes.
• Meanwhile, in a small food processor (mini-chopper), combine the onion, ginger, garlic, chiles, and 1 tablespoon water and puree to a paste.
• Heat the ghee in a large skillet over medium-high heat. Add the mustard and cumin seeds and cook, stirring constantly, until fragrant, about 30 seconds. Add the onion paste, salt, garam masala and turmeric and cook, stirring, until lightly browned, about 4 minutes. Add the potatoes and cook, stirring and mashing lightly with a wooden spoon, until hot, about 2 minutes. Stir in the peas. Remove from the heat and stir in the lemon juice, chopped cilantro and remaining 2 tablespoons water.
• To form the samosas: Divide the dough into 10 portions. Using your hands, roll each portion into a small ball. On a floured work surface, using a rolling pin, roll each ball into a 7-inch wide disc. Cut each disc in half.
• Set a small bowl of water beside you. Working with one dough semi-circle at a time, fold half of the straight edge up to the rounded side and wet its outside edge with a little water. Fold the other half up to form a cone, overlapping it with the other side by 1/4 inch. Press the edges together to form a seal. Hold the cone in one hand and fill it with about 1/4 cup of the potato filling. Slightly wet the inside of the rounded edge and fold it over the filling to enclose it. Press the edges together to seal. Repeat with the remaining dough and filling to make 20 samosas.
• In a large, wide heavy-bottomed pot, pour in the oil to a depth of about 2 inches. Place over medium heat, and heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
• Working in small batches, fry the samosas until golden brown and crispy, about 5 minutes. Using tongs, transfer to a paper towel-lined baking sheet to drain. Serve immediately with tamarind sauce or your favorite chutney.
• For the ghee: Melt the butter in a small saucepan over medium-high heat. Skim off any of the white foam that comes to the surface with a spoon (being careful not to scoop up any yellow fat from the butter) and discard. Lower the heat to medium and simmer until all of the water has evaporated and the white milk solids have browned in the bottom of the saucepan, about 8 minutes.
• Line a sieve with cheesecloth or a coffee filter and pour the butter through into a container. Discard the browned milk solids in the sieve or reserve for another use. Use now or store in the refrigerator for up to 1 week. Yield: about 2 cups

DELICIOUS SNACK RING SAMOSA

Steps:

• For CoverStep 1: Take maida, carom seeds, salt in a dish and mix well.
• Step 2: Add oil and rub it well with maida until the mixture turns nice, crumbly.
• Step 3: Add a little water at a time and knead stiff dough.
• Step 4: Knead the dough really good for about 5-7 minutes.
• Step 5: Transfer the dough into a bowl, cover and rest it for about 30 minutes.
• Fro StuffingStep 6: Heat up oil in a pan. Add cumin seeds and let them splutter.
• Step 7: Add fennel seeds, onion and fry until onion turns soft for about 4-5 minutes.
• Step 8: When onion begins to turn light golden mash boiled potato with hand and add.
• Step 9: Add turmeric powder, coriander powder, garam masala, red chili powder, salt and mix everything well together.
• Step 10: Add lemon juice and mix well.
• Step 11: Add coriander leaves and mix well. Stuffing for ring samosa is ready.
• For SamosaStep 12: Take the dough and knead it a little once to make smooth and even.
• Step 13: Make even size balls from the dough and make them smooth and even.
• Step 14: Take one dough ball and roll into as thin as possible rectangle.
• Step 15: The half side of the rectangle should be a little thin compared to other half.
• Step 16: Spread the stuffing on thinner side.
• Step 17: Lift the edge and roll it and seal it well so that the stuffing won't come out.
• Step 18: You can use a little water for sealing if needed.
• Step 19: For making ring, cut the remaining half rectangle into strips.
• Step 20: Don't cut it throughout. Keep the edges intact. Just make slits with the help of knife.
• Step 21: Continue rolling on the strips till the end and twist the ends to make round of it.
• Step 22: Insert one end of the roll into another and seal the ends with the help of water really good.
• Step 23: Heat up oil in a pan on medium heat for frying.
• Step 24: Drop ring samosa into oil and fry well from both sides on low heat until it gets nice golden color from both sides.
• Step 25: When lower side is fried well for about 3-4 minutes flip it over and fry well from other side too.
• Step 26: When samosa is fried well from both sides, take them out, drain excess oil and transfer into a dish.
• Step 27: Ring samosa is all ready.
• Step 28: You can have ring samosa as it is or with chutney or sauce.

SAMOSAS

Steps:

• In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
• Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
• Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chile peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground lamb and salt. Cook until the lamb meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
• Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inch circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb meat mixture. Dampen top and bottom edges of cones, and pinch to seal.
• Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm.