Samosa
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Samosa with pudina chutney
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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
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