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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 16 |
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A small fried turnover of Indian origin that is filled with seasoned vegetables. Recipe source is Ingredients:
200 g all-purpose flour (maida) |
1/2 teaspoon ajwain |
3 tablespoons oil |
250 g boiled potatoes, cut into cubes |
75 g green peas |
1 teaspoon chopped ginger |
1 teaspoon chopped green chili pepper |
1 teaspoon red chili powder |
1 teaspoon cumin seed |
1 teaspoon garam masala powder |
1 tablespoon cilantro, leaves- finally chopped |
fresh lime juice, extracted |
2 tablespoons oil |
oil |
salt, as per taste |
Directions:
1. Take all purpose flour mix ajwain, oil and 1 tsp of salt. Make dough from this flour with loop warm water.
2. In a pan, heat oil, add cumin seeds. When cumin splutter, add chopped ginger, green chilies, then add boiled diced potatoes.
3. In bowl take 1/4 cup of water. add all dry masalas in this water. Add red chili and garam masala. add this warter in pan and stir. Cook for 1-2 minutes.
4. Add green peas and put flame to medium.
5. Stir and cook for 4 minutes.
6. Add chopped cilantro and add fresh lime juice on top. stir and let it cool.
7. Make 16 small bowls from the dough. Roll them in oval shape.
8. Cut the rolled dough in half and put little water on edges.
9. Make a cone and stuff cooked potato mixture in this dough.
10. Seal the other end to form it in shape of samosa.
11. Repeat the process for rest of the dough.
12. Deep fry in medium hot oil. When the samosas turn golden color.
13. Take a plate and place towel paper on it. Place samosas on this towel paper so paper will remove extra oil from samosas.
14. Serve HOT with ketchup or chutney.
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