INGREDIENTS
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FOR THE PASTRY :-
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Maida 1 cup
Carom seeds ( ajwain ) 1/2 teaspoon ( optional )
Ghee / oil. 3 tablespoons
Salt to taste
FOR THE FILLING :-
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Medium potatoes , peeled and cut. 4 - 5
Into 1/2 inch cubes.
Shelled and boiled green peas. 1/2 cup
Oil. 2 tablespoons
Cumin seeds ( jeera ). 1 teaspoon
Ginger. 1 inch
Chopped green chillies. 3 - 4
Red chilli powder. 1 teaspoon
Dried mango powder ( amchur ). 1 teaspoon
Garam masala powder. 1 teaspoon
Fresh coriander ( hara dhania)
Salt to taste
METHOD
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1 . Mix all the ingredients for the pastry . Add water little by little and knead to make a stiff dough . Cover with damp cloth and set aside for 15 minutes .
2 . For the filling , heat 2 tablespoons of oil in a pan , add the cumin seeds and when they start to change colour , add ginger , green chillies and potatoes .stir well , add chilli powder , dried mango powder , garam masala and salt . Stir well to mix .
3 . Sprinkle a little water over the mixture and cook , covered , till the potatoes are tender .
4 . Add the green peas and cook for five minutes over a low heat . Add the fresh coriander and mix well . Take the pan off the heat and set aside to cool .
5 . Divide the dough into 8 equal portions and shape into balls . Dust each ball with a little flour and role out into a 4 inch diameter ovals .
6 . Cut into half ( as shown in the picture above ) , moisten the edges with water . Shape each half into a cone and stuff with potato and peas filling . Press to seal the edges .
7 . Heat oil in a kadai , deep fry the samosas on moderately hot oil till crisp and golden brown .
8 . Serve hot with any kind of chutney or sauce .
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