Samosa (Guest Post - 26 By Kavita Krishnan)

Kavita from What's cooking @ Kavita's kitchen is our 26th guest contributor in "Be My Guest With A Guest Post". Kavita is a happy home maker who lives with her husband Krishnan and seven year old son. Her father is a great food critic and hence her mom is an awesome cook. Her hubby is a foodie and a perfect critic too. Her mom in law also makes sure to spend majority of the time in the kitchen. She is always cooking something or the other. She has learnt a lot from her and there is lots more to come. What's cooking @ Kavita's kitchen is born as a result of her love or rather her family's cumulative love for food. She is here to share with us her very own 'Samosa' recipe.
Samosa is a very popular Indian savory. These crunchy triangular shaped pastry shells filled with stuffing of choice are irresistible. Potato and sweet corn are used for stuffing in this recipe. The combination of potato and corn is incredible and you have to try it only to believe it.You can use your imagination and substitute the stuffing with almost anything including leftover vegetables or meat. Usually only refined flour is used to make samosas but, here we have combined equal proportions of whole wheat and all-purpose flour. Samosa is a very good lunch box option. So try them with your kids.

Ingredients:

For the pastry:

All-purpose flour/Maida - 2 cups
Whole wheat flour - 2 cups
Salt - One-fourth teaspoon
Water
Oil - 1-2 teaspoons

For the stuffing:

Carom seeds(ajwain) - 1 teaspoon
Potatoes - 2 (medium sized, boiled, peeled and mashed)
Sweet corn - 1 cup
Turmeric powder - Half teaspoon
Garam-masala powder - Half teaspoon
Salt - To taste

To grind to a paste:

Coriander leaves - One-fourth cup
Mint leaves - One-eighth cup
Green Chilies - 3-4(adjust as per taste)
1 inch piece of ginger
Fennel seeds - 1 teaspoon

Preparation:

Combine the all-purpose flour, whole wheat flour and salt in a mixing bowl. Slowly add water and knead to form soft yet firm and non-sticky dough. Add little oil, knead further, then cover and keep it aside.
Now to prepare the filling:
Boil the potatoes, peel them and mash them.
Boil the sweet corn until tender. Drain the water and keep it aside. I usually microwave them for 6-8 minutes.
Grind all the ingredients mentioned under to grind to a paste.
Now in a bowl combine the mashed potato, boiled sweet corn, the ground paste, turmeric powder, garam masala powder, salt, carom seeds and mix them well.

Form the dough into small lemon size balls.Now dust the rolling surface with flour and roll out each ball to make a circle. Cut out each circle into half.

Now place 1 tablespoon of stuffing on the semi-circle and moisten the edges. Bring one edge closer to the starting to form a cone.

Join the other end together to form a cone.

Close the opening by pinching and folding together.

Heat oil in a deep frying vessel and fry the samosas over medium heat until they turn crisp and golden brown. Remove from heat and drain. The samosas are now ready to eat.

Serving Options:

Serve with sauce or dip of choice.