Ingrediens:
- All Purpose Flour ( Maida ) - 1 cup
- Potatoes ( Boiled, peeled and mashed ) - 2 large
- Onion ( finely chopped ) - 1/2 cup
- Garam Masala - 1/2 tsp
- Lemon Juice - 1/2 sp
- Cilantro (finely chopped) - 1 tbsp
- Grated Ginger - 1/2 tsp
- Green Chillies ( finely chopped )- 2-3
- Coriander seeds - 1/2 tsp
- Red Chilli Powder - 1/2 tsp
- Turmeric Powder - 1/2 tsp
- Salt - to taste
- Oil - to deep fry
- Water - to knead the dough
Method :
Dough
- In a mixing bowl, take flour add 1tsp cooking oil, salt and very little water and mix well.
- Keep adding water very little at a time and knead to form a soft pliable dough ( not too soft , not too hard )
- Cover the dough with a moist cloth and let it rest for half an hour.
- In a pan, heat 3 tbsp of oil , add ginger , coriander seeds, green chillies and onions and saute them till golden brown.
- Add turmeric powder, red chilli, garam masala, salt and stir for a couple of minutes.
- Add boiled,peeled and mashed potatoes , chopped coriander leaves and lemon juice. Stir for another couple of minutes.
- Keep aside and let it cool.
Samosa
- Make a lemon sized ball of the dough and roll it out into a circle of around 6-7 inches diameter.
- With the help of a knife, cut the circle into 2 halves.
- Take one semi circle and lightly wet it's straight edge with water with the help of your finger tip.
- Fold it into a cone , and press gently to seal well.
- Fill this cone 3/4th full with the stuffing made earlier and kept aside.
- Lightly wet the open edges and press to seal well.
- Heat the oil in a wok for deep frying.
- Deep fry these samosas on medium flame . Do not fry them on high.
- You can fry 4-5 samosas at a time depending upon how big the wok is.
- Fry till golden brown and drain on kitchen towel.
- Serve hot with Tamarind Chutney and Green Chutney
Incase you do not want to make tamarind chutney or green chutney , samosas can also be eaten with tomato ketchup.
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