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Chatpata Samosa

Hey Folks I wish this was a paid post and I really would love to see this happen. Just like my last samosa post it is going to be either a stovetop, oven or an instant pot post on bake setting with an air fryer lid on top. Instant pots are great and I do not have to worry about heating my kitchen up on a very hot day when I want to whip up some yummy treats or cook a nice dinner.

Take 1 potato scrubbed clean and either pressure cook it whole with the skin on for 10 minutes or nuked for 6 minues. If nuking please poke holes all over the potato with a fork before putting it in a microwave safe container. Add 1/2 cup each of all purpose unbleached flour and wheat flour to the bowl, 4 tbs of dalda ghee or each of corn oil and butter ghee in the same amount, 1 pinch each of ajwan and baking powder. Using your hands or pastry blender better yet mix the the flour mixture until it looks crumbly like biscuit dough. Add 1/4 cup of cold water a little at a time to make a nice dough. Let rest in the fridge for 30 minutes covered.

Take the potato out of the microwave or the instant pot by using a steam diverter on your instant pot to protect your cabinets and tap quick release button. Next rince out the inner lining and place it back on the cooker base and select saute for 10 minutes and press start, Grind 1 small piece of amchur in the mortar and pestile until it turns in to a powder. Add 1 oz of either vegetable oil, corn oil or canola oil in to a wok or cast iron skillet on high heat. Add 1 onion or shallot or 2 green onions chopped and cook until brown. Add 3 cloves of garlic, 1 pinch each of chat masala, turmeric, red chili, ajwan, pink salt, black salt and the contents of the mortar and pestle. Add the cooked potato and mash and cook it in to the masala, Add 1 handful of mixed vegtables. Stir and shut heat off.

Set filling aside and take the chilled dough out of the fridge and make a little bit bigger then that of a marble almost golfball size. Place that piece of dough in to the bag with the all purpose unbleached flour and shake the excess off and place it on the tray and roll it flat where it is as big as chapati size. Take a piza cutter and cut it in equal halves. Take one half and set it aside for now and place the flat side up and round side down and place 2 tbs of dough in the center and go from the right and fold it towards the middle and do the same with the left, They should be touching and pinch to seal them with your fingers firmly and you may need to dampen your fingers slightly as you are sealing them but do not get your hands too wet. Now bring the bottom up and pinch to seal this closed very firmly but not with a heavy hand. Repeat until you have all of the samosas ready for either frying or baking.

Now in a hot wok or cast iron skillet again this time wash it with hot soap and water and turn on high heat of the stove and let the water dry out this way. With a cast iron before cooking you will need to take 3 drops of coconut oil and a piece of paper towel to rub the the oil on the cast iron skillet with. I do this all of the time while it is on high heat and then now we are ready to add the same amount of oil in there that you used to make the masala filling for the samosas. The wok I would not bother becauce it isn’t cast iron. Carefully add the samosas to be cooked 2 or 3 at a time in the hot oil on high heat until it is brown and crispy, Turn to the other side and do the same thing. Remove the finished samosas to a paper towel lined plate, Repeat until all of the samosas are done in this manner.

For baking directions turn the oven on to either 375F or 190C and a cookie sheet lined with either silpat or parchment paper place the samosas and bake them in the oven for 15 minutes or until golden. For instant pot place either parchment paper or silpat inside the air fryer basket. Put on bake setting for 376Ffor 15 minutes after placing the air fryer lid. Place 2 at a time because the space is so small. Repeat until all of the samosas are done. Serve this with your chutney of choice and chai at tea time.

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