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- 1 Cup = 200ml
For the dough
- All purpose flour - 1 ½ cup
- Cumin seeds - ¼ tsp
- Baking powder - a pinch
- Clarified butter (ghee) - 3 tbsp
- Salt - ¾ tsp
- In a bowl, mix together all purpose flour, cumin seeds, baking powder, baking powder and salt. to this add ghee and mix well.
- Add little by little water to this and knead it for about 6 - 8 minutes to get a smooth and soft dough. Keep it covered with a cling wrap for an hour.
For the stuffing
- Potato - 1, big (boil the potato in a pressure cooker till cooked and mash it)
- Green peas - ¼ cup (cooked or frozen)
- Cumin seeds - ¾ tsp
- Onion - 1 (chopped)
- Green chili - 2 (chopped)
- Ginger - 1 tsp (cooked or frozen)
- Red chili powder - 1 ¼ tsp
- Turmeric powder - a pinch
- Coriander powder - ¾ tsp
- Garam masala powder - ½ tsp
- Cumin powder - ¼ tsp
- Coriander leaves - 2 tbsp
- Salt - to taste
- Oil - 3 tbsp
- Heat oil in a pan, add the cumin seeds and let it crackle. Add the chopped onion, green chili and enough salt to this and saute it for about 3 minutes. Add the chopped ginger and saute for a minute.
- Add red chili powder, turmeric powder, coriander powder, garam masala powder and cumin powder to this and saute on low flame till oil appears on top.
- Add the mashed potato and cooked green peas to this and combine well. Let it cook for another 3 - 4 minutes. add the coriander leaves, mix well and remove from flame.
- For making samosa, Make about 6 - 7 balls out of the prepared dough. Take one of them and dust it with all purpose flour and roll it to make a thick poori like circle. Cut it to two halves, take one of them, apply little water at the sides and fold it to make a cone. Add a little filling to it and press a little at the opening to seal it.
- Repeat the process with the remaining dough.
- Heat oil in a deep pan, and fry the samosas on medium flame turning the sides till it turn golden brown. Move it to a paper towel and remove excess oil. Serve hot with tomato sauce or green chutney.
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