- Samosa Crust
- 2 cups plain flour (maida)
- 1/2 cup warm oil
- 1/2 tsp carom seeds (ajwain)
- salt to taste
- 3 tbsp oil
- 1 tsp mustard seeds ( rai / sarson)
- 1 cup green peas
- 1 tbsp ginger-garlic (adrak-lehsun) paste
- 1/2 tsp turmeric powder (haldi)
- 1 tbsp coriander (dhania) powder
- 1 tsp cumin seeds (jeera) powder
- 1 tsp garam masala
- 1 tbsp fennel seeds (saunf)
- salt to taste
- 2 mashed potatoes
- oil to deep fry
Method:Samosa crust
All ingredients in a bowl, using a semi-hard warned water knead the dough mixture.
Covered in muslin cloth and keep aside for 20 minutes.
Divide into equal size balls and keep aside.
Samosa filling
Heat oil in a pan add mustard seeds when the peas and fry for 2 minutes on medium flame, add noise.
Ginger - garlic paste, add turmeric and on high flame for 2 seconds saute.
All powder seasoning, fennel seeds, salt and add potatoes and fry very well till it gets dry.
Add coriander, mix well. Put aside.
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How to proceed
Roll out the dough into small thin rounds of bread, cut it in half, half of bread and add a cone and fill it with water to stop it.
Remaining dough and filling for samosas and repeat the same process.
Samosa a kadhai and deep - fry in hot oil, remember you from all sides until golden brown on a slow flame to fry samosas.
Serve hot with green chutney.
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