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Samosa

4.80 from 4 votes

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Samosa with pudina chutney
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Recipe CategoryVegetarian
Served AsBreakfast, Brunch, Snacks
CuisineIndian
Servings 2
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Ingredients
  

  • 3 Cup All Purpose Flour Maida
  • 2 Tsp Oil
  • 1 Tsp Salt
  • Warm Water
  • 1/2 Kg Potato
  • 1/2 Cup Green Peas boiled
  • 1 Tsp Turmeric Powder
  • 1 Tsp Dhania Dhana Jeera Powder
  • 1 Tsp Dry Mango Powder amchur
  • 2 Tsp Sugar
  • 5-6 Green Chillies chopped
  • 2 Tbsp Fresh Coriander Leaves chopped
  • 1 Tbsp Garam Masala
  • 1 Tsp Cumin Seeds
  • 1 Inch Ginger chopped
  • Oil For Deep Fry
  • Sweet Date And Pudina Chutney
  • Pinch Of Asafoetida
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Instructions
 

  • Boil 2 tbsp oil and mix with all purpose flour(maida)
  • Add salt to flour (1 pinch)
  • Add warm water little by little and knead into a stiff dough
  • Keep, covered with a damp napkin, for ten to 20 minutes
  • Boiled potatos and cut onto small pieces
  • Boiled green peas and keep ready
  • Heat 1 tbsp oil in pan
  • Add jeera,asafoetida,chopped chillis
  • Add turmeric,red chilli powder
  • Add boiled peas and mashed potato cubes
  • Add salt,sugar and dry mango powder(amchur) powder
  • Mix all well and add corriander leaves
  • Let the filling cool to room temperature
  • Divide the dough into 4 equal parts and make into balls
  • Roll each ball into 6-inch diameter circles and cut each circle in half
  • Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste
  • Spread the paste lightly all along the edge of one semicircle
  • Pick this semicircle up with both hands and fold it into a cone shape
  • Pinch the side of this cone so that it is completely sealed
  • Fill the cone with 3 tablespoons of filling. press this filling down with your fingers
  • Now close the top of this cone into a triangle shape, pinching the top edge
  • Make sure it completely sealed
  • Continue filling the rest of the samosas
  • Heat about 1-1/2 inch of the oil in a frying pan on medium heat
  • Deep fry the samosas on low to medium heat until light brown
  • Serve hot with tomato sauce or pudina chutney

Please appreciate the author by voting!

4.80 from 4 votes
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Ashish Kharkia
Ashish Kharkia

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