Potato Samosa

Ingredients:

For pastry:

Maida - 1 cup

Warm oil - 2 teaspoons

Salt as required.

Water

For Filling:

Potatoes - 2 (boiled & mashed coarsely)

Green Peas - 1 tablespoon (boiled)

Cumin seeds - 1 teaspoon

Coriander seeds - 1 teaspoon

Red chilly flakes - 1 teaspoon

coriander leaves - 1 teaspoon ( chopped)

Salt as required

Garam masala - 1/2 teaspoon

Onion - 1/2 ( chopped)

Grated ginger - 1/2 teaspoon

Oil for deep-frying.

For samosa:

Oil for deep frying.

Water for moistening the pastry.

Method:

Part -1: Preparing the samosa pastry

In a bowl sift the maida and salt.

Add warm oil and rub till it becomes like bread crumbs.

Now sprinkle water little by little and knead into a dough.

Knead for 2 minutes. Cover and keep it aside.

Part 2: Making the stuffing

Dry roast the cumin seeds separately

Dry roast the coriander seeds separately.

In a spice grinder, grind the cumin seeds and coriander seeds coarsely.

Then add the chilli flakes and grind for 10 seconds.

In a kadai heat the oil and add the onions.

Fry the onions add ginger and stir for 1 minute.

Add the potatoes and peas.

After 2 minutes add the cumin,coriander,chilli powders,salt,garam masala,coriander leaves and stri for 1 to 2 minutes.

Remove from fire and keep it aside.

Part 3: Rolling and stuffing

Again knead the dough for 1 minute.

Divide the dough into key lime size balls.

Roll the dough into oblong circle about 6 to 8 inches

Cut it into 2 halves.

Lift the edges and bring to a triangle shape. Dip a finger in water and run the finger thru edge to seal the open end of triangle

Take it on the hand and form the cone.

Stuff the masala to about 2/3rd portion of the cone.

Close the bottom of the cone and seal the bottom edge.

Part 4: Deep frying

Deep fry the samosa in a flame between medium and high.

Posted in: Potato, Snacks, Veg