INGREDIENTS: (Serving-7/8)

For dough:

  • Plain flour/maida – 2 cup
  • Carom seeds/ajwain – 1 tbsp
  • Salt – 1/2 tsp
  • Oil – 4 tbsp
  • Water as required for making dough

For stuffing:

  • Boiled potatoes – 4
  • Green peas – 1 cup
  • Cumin seeds – 1 tsp
  • Coriander seeds – 1 tsp
  • Green chillies (chopped) – 2
  • Ginger – 1 inch
  • Cumin powder – 1 tsp
  • Red chilli powder – 2 tsp
  • Coriander powder – 1 tsp
  • Dried mango powder(aamchur powder) – 1/2tsp
  • Garam masala powder – 1 tsp
  • Coriander leaves (finely chopped) – 1tbsp
  • Salt to taste
  • Oil -. 2 tsp for fry potatoes stuffing
  • Oil for deep fry

PROCESS:

  • Take a parat,add maida add carom seeds, a pinch of salte and some oil and mix well. Add some water and make a soft dough.
  • Cover the dough with a damp cloth and keep it aside for some minutes.

Potato masala:

  • Heat 2 tsp oil in a pan add cumin seeds, coriander seeds, green chillies, grated ginger and saute it for a minute.
  • Now, add green peas and fry it for a second, further add mashed potatoes and mix it well.
  • Now add all the spices(cumin powder, coriander powder, red chilli powder, dried mango powder, garam masala powder and salt to taste) and mix all the spices properly.
  • Further, add Coriander Leaves and mix it well and let it cool.
  • Now, roll the dough into an oblong sheet cut it horizontally divide into two equal portions.
  • Make cone of each halved sheet, stuffed some potato mixture grease little water on the edges and stick together press the seal tightly.
  • Deep fry the samosas on low flame till golden brown and crisp.
  • Finally ready to serve hot samosas with green chutney or tomato catchup.

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