Indian Samosa with a twist- The beautiful makeover

Hi Friends, 

Hope you are doing great. Like me , you must be waiting for Christmas holidays too :-)

This time I have done a beautiful makeover of the famous Indian samosa… You tell me how it looks like in this twisted form? I find it fancy, creative and attractive… I will call it 'Samosa Crescent Ring'. I am sure if you serve it to your guests they will feel as if a ‘chef’ has made it :-)..

So, I made the normal samosa batter and potato filling, did something creative with the wrapper and baked it.  Of course, when it is baked it is healthier than than the fried version.. :-)

The beautiful samosa with a twist... served with cranberry chutney

Let’s quickly go through the recipe.. If you like it, please post your comments in the blog. I would love to hear from you..

Ingredients:

Dough:

1. All purpose flour (Maida) (2 cups)
2. clarified butter (ghee) (3 tbsp) at room temperature. (You can also use 3/4 cup cold butter cut into smaller pieces)
3. salt(1 tsp)
4. ajwain/Dry thyme seeds (1 tsp)
5. Cold water (around 1-2 cups for kneading the dough)
6. black cumin for garnishing (optional)

Adding salt to flour

Adding Thyme (ajwain)

Adding clarified butter(ghee)

Stufffing:

1. 5 small potatoes boiled, peeled and mashed
2. 1 inch of ginger chopped finely.
3. fresh lemon juice (1 tsp) (optional)
4. salt as per taste
5. red chilli powder / or red cayenne (1 tsp)
6. garam masala powder / ground indian spices (1 tsp) (can add more for taste)
7. dried mango powder (2 tsp)
8. roasted and crushed whole coriander seeds (2 tsp)
9. black jeera (1 tsp) (optional but adds to taste)
10. raisins (9-10 pieces) (optional)
11. tutti fruity (1-2 tsp) (optional)

(Note: You can add boiled peas or vegetables of your choice to the stuffing)

Ingredients except potatoes

Procedure:

To prepare the dough:

•  Take flour in a large container. Add salt and ajwain, mix well. Now add ghee. Mix well to form a crumbly mixture.

Crumbly mixture

• Now add ice cold water little by little to knead the dough. Knead it for 5-7 minutes to form a medium hard consistency dough.  (Adding cold water makes it flaky.) Divide the dough into two small balls for ease in rolling out later.

Dough ready

• Wrap it with a plastic and let it rest in refrigerator for sometime. This will help the butter(ghee) stay solid and help you get a flaky crispy crust. Remove it 5 minutes before you want to start rolling it. (You can knead it one more time before rolling it).
• Now can prepare the stuffing. After the stuffing is done, we can roll out the dough and cut it in required patterns..That’s where our creative work will begin.

To prepare the stuffing:

• Add around 2 tsp of oil in a pan. Once it is hot, add ginger. Saute it. Now add black cumin. Add garam masala, dried mango powder, red chilly powder. Saute it for few seconds. Now add mashed potato mixture. Mix well. Add salt as per needed. Add lemon juice if needed. Add roasted and crushed coriander seeds. Add raisins and tutty fruity if you want to. Mix well.  Switch off the flame.  Taste it well.  Add more spices if you want. Let the stuffing cool down. 

  

  Potato stuffing 

To prepare the crafted pattern to stuff our potato filling:

• Take a portion of dough on flat surface. Sprinkle some flour on it. Roll it out like you do for a paratha. Shape it out in a circle form. (You can use pizza cutter or knife to shape it well at the edges).

  

  A portion of dough
  
  
  
  
  

  Now imagine the rolled out dough is a pizza. You have to cut out 12-14 triangles out of it. As shown in picture. For ease, you can cut one stripe vertically and one horizontally in centre to get 4 big pieces. Now cut each big piece into 3-4 triangles. You can see the picture.  You can roll out another portion also to get more triangular stripes.

Dough sheet cut into triangles.. It will be cut further to more triangles

Triangular stripes layered one over the other to form a sun like shape..

Layered the filling on wide edges..

•  On a baking sheet, layer these triangles one over the other keeping the wide side in centre,  leaving a medium sized circle in the centre. You can see the picture above for more details.
• Now on the wide ends, layered on each other, spread out the potato filling. See the picture above for more details. Now apply some water on thin ends of the triangles. 
• One by one, roll each of them and stick towards the centre. Try to gently stick the ends. You can see the picture below for more details.

Turning the thin edges towards the centre..

• Now brush some butter or water on the surface. Sprinkle some black cumin. Let it rest in refrigerator for 5-10 minutes.
• You can repeat this process for another batch of dough and filling to form a similar pattern of ring. 

Ready to be baked

To bake the beautiful samosa rings:

• Pre-heat the oven to 375 degree F. Bake it for 30-40 minutes or until you see crispy golden brown colored crust.  (Note: I increased the temperature to 400 in last few minutes.) 
  The gorgeously crafted samosa twists are ready. Enjoy it with tamarind date chutney or tomato ketchup. 

  

  Ready to eat 
• I made a quick cranberry chutney for myself.  You can check my blog post for the recipe. 
  http://shwetasfoodworld.blogspot.com/2015/12/cranberry-chutney-delicious-red-fruity.html

I am sure you are going to to be amazed once the beautiful twists are out of oven and when your family finishes it in no time :-) 

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Have fun cooking…

Love,

Shweta