I don’t think there is anybody who doesn’t like ‘Garama-Garam Samosas’!! ❤️❤️…my personal favourite among all the ‘desi’ snacks!!
Crispy…golden brown….& piping hot. Stuffed it’s some spicy potatoes & green peas. Earthy flavours within a light, flaky outer coating! 😬
These flavours are once again, typical from my family’s hometown..’Varanasi’/ ‘Banaras’ and are smaller in size as you can see. They are made in almost the same way all over U.P. and the adjoining areas. Flavours of Garam Masala & asafoetida (hing) are very dominant. Besides, we don’t add peanuts or raisins in the stuffing. But you can do so if you like😊
And then…comes the Chaat! 😜😜😜 Benarasi Chaat is very famous…and the flavours are unbeatable😁😁’Chaat Bhandaars’ (shops) dot the map of this Holy City🙏 So when it comes to samosas…they add lots of tang and flavour to it…chickpea curry (Mattra), chutneys…chopped onions, some broken Sev top the samosa👌👌😋 it’s finger-licking good☺️☺️
Doesn’t this make you drool!? My Mom makes the best Samosas and Banarasi Samosa Chaat..and today I am sharing her recipe here…😄
Let’s start the recipe..
️Yield: 12 medium samosas
Equipment: a wok, a pan, rolling pin, measuring cups/ spoons, a slotted ladle, extra spoons & plates as needed, a pressure cooker.
For the dough:
2 cup Maida (APF)
2 tbsp warm ghee
1 tsp ajwain (carrom seeds)
salt to taste
water as needed
Mix all the ingredients except the water in a bowl. Rub the ghee with the Maida for at least 10 mins as this gives very good, flaky samosa. The texture will resemble breadcrumbs. Then add little water at a time and make a semi-stiff dough. Let it sit let for a minimum of 30 mins.
For the stuffing:
3 nos. boiled and chopped potatoes
1 cup green peas
1/2 tsp hing
1 tbsp oil
1/2 tsp cumin seeds
2 tsp chopped coriander leaves
1 tsp each of coriander pwd, cumin pwd (Jeera pwd), red chilly pwd, Garam masala.
1/2 tsp amchur pwd (dry mango pwd)
A pinch of turmeric pwd
salt to taste
Heat oil in a pan, add hing & cumin seeds. Once they splatter, then add the potatoes and green peas. Sauté for 5 mins. Then add the dry masalas and season with salt. Cook for 5 mins. Turn off the flame. Add coriander leaves & mix well. Let the stuffing cool completely before proceeding ahead.
Assembling the samosa:
Make a lemon sized ball of the dough…divide the dough similarly. Now roll each ball to a thickness of about 3mm. Not more. Cut the the rolled dough into two half circles. Make a cone of each half. Seal it carefully. Add the stuffing into the cone…about 1 tbsp in each cone or little more.
Then close the third side of the cone well. Use some water to seal the dough well. Repeat for all the dough. Keep aside for 20 mins before frying them.
Next, heat enough oil in a wok to fry the samosas. Once the oil is hot enough, reduce the flame and drop 2-3 samosas into the oil. Deep fry them at low flame to get crispy & well cooked samosas.
Once done, remove from the oil & drain on some tissues. Serve them piping hot with dips/ chutney of your choice☺️
Now…if you are want to serve it as a Chaat…
Ingredients for the Mattra:
1 cup dry, white chickpeas
3 cup water
salt to taste
1 tsp roasted Jeera pwd
1 tsp Deggi mirch
1/2 tsp chaat masala
Soak the chickpeas for 5-6 hours. Then add the soaked chickpeas in a pressure cooker with some salt & 3 cups of water. Cook for 4-5 whistles. Let the steam release on its own. Then add the other masalas mentioned above and mix well. That’s it.
Plating for the Chaat:
Take 2-3 samosas, break them into pieces. Add the mattra, chopped onions, Sev, tamarind chutney, green chutney & chopped coriander leaves over the pieces of samosa. Squeeze some lime juice! That’s it…enjoy it warm😊😊
Well…I am drooling again! So it’s time I go and gorge on some of this awesome food! 😜
Do check out authentic Litti Chokha too!
It looks so tempting
Who can resist Samosas? The Samosa Chaat is Sone pe Suhaaga. 🙂