Are you tired of your hectic week? Cooking in your kitchen is a perfect way to shift gears out of work. It really forces you into a different mindset that’s relaxing and rejuvenating. This weekend try ‘khasta’ samosas and unwind yourself. The rhythm of preparing ingredients and the orchestration of cooking dishes will ensure few magical moments into your beautiful life.

Serves: 4

Preparation time: 30 minutes

Cooking time: 30 minutes

Ingredients:

Maida                           ½ cup

Oil                                  ¼ cup and for deep frying

Potatoes                        500 grams (boiled, peeled and coarsely mashed)

Peas                                 ½    cup (boiled)

Paneer                              150 grams (cut into small cubes)

Cashew nuts                    10-12 (coarsely chopped)

Raisins                                15 (washed)

Green chillies                    4 (finely chopped)

Green coriander                few leaves (finely chopped)

Salt   to taste

Red chilli powder                1 tsp

Coriander powder              2 tsp

Anardana powder               1 tsp

Amchoor powder                ½ tsp

Garam masala                      ½ tsp

Chaat masala                         ½ tsp

Cumin seeds                         1 tsp

Ajwain                                   ½ tsp

Hing powder                        2 pinch

Method:

Mix maida well with ¼ cup of oil, half teaspoon of salt and ajwain.

Add enough lukewarm water to make a stiff but soft dough. Keep it aside covered for an hour.

Add one tablespoon of maida powder in one and a half table spoon of water to make a thick maida paste to seal the edges.

Take a deep pan.

Heat one tablespoon of oil.

Add cumin seeds and hing powder.

When cumin seeds start to crackle, add boiled mashed potatoes, green chillies, peas, all spices and dry fruits. Stir occasionally for fifteen minutes.

Add paneer cubes and coriander leaves and stir gently for five more minutes.

Now, make small balls out of maida dough.

With the help of a rolling pin, flatten them into thin round puris of 8” diameter.

Bisect the puri from the centre to get two semicircles of same size.

On the edges, put maida pasting liquid.

Give the semi-circle the triangular shape of the samosa folding the sides in cone shape overlapping one another.

Fill the cone with potato masala.

Seal the bottom circular edge pressing tightly with finger tips.

Heat oil in a deep frying pan.

Deep fry samosas till golden brown.

Serve hot with tamarind chutney and coriander chutney.

Wow! It is delicious and your house smells amazing. You won’t be able to wait to try it again.

You can’t rush it. Though it takes time to cook but at the same time, making and eating it is very satisfying. So kick start your creativity with samosas this weekend.

While cooking it, you’re very much in the moment.