Crescent Spicy Samosas.

Spicy Crescent Shaped Samosas similar in shape to Nevri / Karanji ........ Mom always used to prepare Vegetable Samosas shaped like these and I simply loved them ........ easy and not complicated in making ....... ..... Yummy Yumz .....

Samosas are usually prepared in triangular shapes. However, in southern parts of India in some homes we still prepare them the old fashioned way ie in crescent shapes. These are rolled out poori suffed with some fillings and folded over to give Id Moon shapes which similar to nevri or karanji another sweet dish prepared the same way. Mom used to prepare awesome vegetable samosa in these shapes. Though this is not the same, the filling being different, but nevertheless very tasty. I will be soon posting my mom’s way of samosa too. Somehow I just seem to forget about it. There are so many types of fillings that can be given to these and I intend to prepare them as soon as possible. Keep a close check on my Blog and do not miss my posts for the same. You can also check up my face book page for the same. For this samosa I have given it the same biscuit rotti filling I had given before as that filling tastes really good and I wanted to try it out in this shape too.

For the outer covering : Take about 2 cups of wheat flour in a bowl add ½ cup of chiroti rava, 1 tsp red chilly powder, 1 tsp hing powder, pinch of ovam, ¼ tsp haldi powder, 1 tsp salt, 1 tblsp refined oil and mix well to make a crumbly mixture. Add enough water and make into a very tight dough. The dough should be tighter than what we prepare for rotis / poori. Cover with a wet cloth and keep it aside.

For the filling : In a mixer grind ½ cup of urad dal to a grainy texture (like chiroti rava). Add ¼ cup of chiroti rava to this and keep aside.

Grind to a paste without adding any water ½ cup of coriander leaves, 1/3 cup of pudina leaves, 6-8 green chillies. Remove and keep aside.

Heat about 3-4 tblsp of oil in a kadai. Add ½ tsp rai (sasam) when they splutter, lower the heat and add 10-15 curry leaves cut into tiny pieces, add 1 tsp hing powder, ½ tsp haldi powder, and fry a bit then add in 1 cup of freshly grated coconut and mix well. Keep frying.

Add in the coriander, pudina, chilly paste to the mixture and keep frying on medium heat for some time till the mixture is crisp and there is no moisture. Add salt to tast and pinch of amchur powder and mix well. This will take a good 15-20 minutes. Leave to cool completely.

For making samosa : Knead the dough again and make lemon sized balls out of it. Roll out like poori and put 2-3 tblsp of the mixture in the centre and fold over the rolled doughto make a crescent shape (semi circle). Seal the edges by applying a bit of water on the edges and pressing them down together. Cut the edge with a serrated blade/ tukdi cutter / pizza cutter. (see that the edges are sealed properly before deep frying  them in hot oil or else the filling may leak out while frying). 

Heat plenty of oil in a thick-bottomed kadai to deep fry the samosas. When the oil reaches smoking point, reduce heat and wait for a few minutes. Now keep the heat on medium and gently put in the samosas one at a time into the oil. Keep stirring gently with a slotted spatula as the samosa starts browning up. Keep flipping to evenly cook on all sides. 

You will get a nicely browned crescent shaped samosa. Remove and keep it on a absorbent paper. Continue with remaining samosas in similar way. Serve hot with tomato ketchup or Khatta meetha teekha chutney of your choice.