| Recipe Name:
Potato Samosa |
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| Category:
Snacks |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
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| For dough: |
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| Maida |
|
50 g |
| Oil |
|
1 tbsp |
| Salt |
|
1/4 tsp |
| Water |
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to make a stiff dough |
| Fat |
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for frying |
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| For filling: |
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| Potatoes |
|
100 g |
| Peas (unshelled) |
|
50 g |
| Ginger |
|
1/2" piece |
| Green chilly |
|
1 |
| Coriander leaves |
|
few |
| Salt |
|
1/2 tsp |
| Red Chilly powder |
|
1/4 tsp |
| Garam Masala |
|
1/4 tsp |
| Jeera |
|
1/4 tsp |
| Amchur |
|
1/2 tsp |
| Fat |
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2 tbsp |
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Method: |
- Sift the flour, add salt and rub in the oil with finger tips.
- Use water to make a stiff dough. Cover it and leave for 20-30 minutes.
- Boil and peel potatoes. Cut into small pieces.
- Boil and shell peas.
- Chop ginger, green chilly and coriander leaves.
- Heat fat in a pan. Fry jeera, ginger, green chilly and coriander leaves.
- Add seasonings, potatoes and peas and fry for some time.
- Use for filling samosas.
- Divide the dough in to two balls.
- Take 1 boll and roll in to a thin chapatti. Cut into two halves.
- Shape each half in to a cone and fill with the filling. Close the edges of the cone firmly by using water.
- Deep fry samosa in heated fat over slow fire till golden brown.
- Serve hot with chutney.
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