Samboosa

A triangle of thin pastry dough packed with various ingredients and fashioned into a triangle. Other alternatives for stuffing include cheese, meat, and pizza-style ingredients. There isn't a single local restaurant on this island that doesn't provide you this appetizer at any time of day, whether for breakfast, lunch, or supper. Eating such samboosas wrapped in freshly cooked chapati bread and topped with hot sauce is a local experience. This unique mixture, which is consumed by the majority of the island's residents for breakfast, can be found in local Chai Kark stores all around the island.

Ingredients

• 2 cup all purpose flour,, 1 teaspoon cumin seeds, 1 teaspoon crushed ginger, 1 teaspoon raisins, 5 boiled potato, 1 teaspoon coriander powder,1 teaspoon red chilli powder, 1 teaspoon kasoori methi leaves, 1 teaspoon carom seeds, 1/4 cup water, 2 cup refined oil, 1/2 teaspoon coriander seeds, 1 teaspoon green chilli, 1 teaspoon cashews, 1 teaspoon cumin powder, 1/2 teaspoon garam masala powder, salt as required, 1 teaspoon coriander leaves, 2 tablespoon ghee, 1 handful raw peanuts

Instructions

• To make delicious samosas at home, first, make the filling. Put a pan on medium flame and add 2 tsp oil in it. Once the oil is hot enough, add cumin seeds and allow them to crackle.
• Now, add whole coriander seeds, ginger and green chilli. Saute for a minute and then add chopped cashews and raisins, peanuts if you like them, boiled and mashed potatoes, cumin powder, coriander powder, garam masala powder, red chilli powder, salt to taste, kasoori methi leaves, coriander leaves. Mix well and saute for 2 minutes. Your stuffing is ready!
• Now, to prepare the dough, take a mixing bowl and combine all-purpose flour along with carom seeds and salt. Mix and then add ghee and start kneading by adding a little water at a time. Ensure that you add water gradually and make a firm dough. A soft dough will not make your samosas crispy. Cover the dough with a damp muslin cloth and keep aside for about half an hour.
• Once done, roll out few small-sized balls from the dough. Flatten them further with the help of your palms and then with a rolling pin. Give them a round shape and cut in half. Now dip your hands in water, fold the edges of the semi-circle in order to give it a cone shape.
• Take the filling with the help of a spoon and stuff it in the cone. Seal the ends properly by pressing the edges lightly with your fingers. Then, heat oil in a pan and deep fry the samosas on low heat until they turn golden brown and crispy. Serve with tomato ketchup and green chutney. Enjoy it as a tea-time snack!