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Prep time
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Cook time
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Total time
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15 mins
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25 mins
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40 mins
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Ingredients
Ø 2 cups or 250 grams maida / plain flour (prefer
organic or unbromated)
Ø ¼ cup or 50 grams of melted ghee or oil
Ø ¼ cup + 2 tbsp water
Ø 1 tsp ajwain / carom seeds
Ø ¾ tsp salt
Ø Potato filling
Ø 250 grams or 4 medium potatoes
Ø ½ cup green peas
Ø 6 to 8 cashews (optional)
Ø 2 tsps of raisins (optional)
Ø 1 tbsp ghee or oil
Ø ¾ tsp cumin / jeera
Ø 1 tsp minced ginger or ginger garlic paste
Ø 2 green chillies chopped (skip for kids)
Ø Pinch of hing / asafoetida
Ø ½ to ¾ tsp red chilli powder
Ø ¾ tsp garam masala
Ø ½ tsp amchur powder / dry mango powder
Ø 1 tsp anardana (dry pomegranate seeds)
Ø Few coriander leaves chopped (optional)
Instructions
Boil potatoes until done. Collapse them , don't mash them
up. Put aside.
For samosa covering, mix together ajwain, salt, flour,
and ghee. Rub the flour well in between the fingers to incorporate the ghee
well. Add water step by step and mix the flour to the dough. Duvet and set
aside unless the filling is in ready. Heat a pan with oil. Saute cumin except
starts to sizzle.
Add ginger, green chilli and saute except it starts off
evolved to smell just right. Add cashews and raisins if utilizing. Fry for a
whilst. Add crumbled potatoes, chili powder, garam masala, amchur, and
salt. Combine the whole lot good and saute for 3 to 5 minutes. Add coriander leaves and blend well. Set this apart to
cool.
Make 4 to 5 portions of the dough and roll to balls.
Grease the rolling subject and then flatten a ball.
Start to roll to a rectangular or oval form. Cut it to 2.
If the corner is too thick, gently roll it too thin down. Smear water over the
straight corner and joint the sides to make a cone. Press gently to seal the
cone. Fill the cone with potato masala and smear water on the edges. Deliver
the sides collectively and make a pleat on one side. Deliver back the pleat and
seal it. Be certain the samosa has been sealed well. Finish making the entire
samosas.
Deep
frying
Heat oil in a pan unless medium hot. A piece of dough
dropped in the hot oil need to upward push gently now not right away. This is
the right temperature.
Add the samosas to the oil and deep fry them until
golden. When they're half of fried you can develop the flame to little
excessive and fry until crusty. Drain them on to a kitchen tissue. Fry all of them in batches. Baking in oven Preheat the
oven at 170 approximately 20 mins. Bake these for roughly 35 to 40 mins. Serve
with mint chutney or tomato sauce.
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