Ingredients:
Oil for deep frying
For potato stuffing
4 medium potatoes
1 cup green peas (Frozen)
Salt to taste
1/2 tsp sugar
1 tsp oil
1/4 tsp cumin seeds
1/2 tsp fennel seeds
1/4 tsp of asafoetida
1/2 tsp red chili powder
1 tsp ginger garlic paste
1 tsp garam masala
1/4 tsp lemon juice
1/2 tsp cumin and coriander powder
For dough :
2 cups all purpose flour
1/2 to 1 tsp Carom seeds
2 tsp oil
Salt to taste
water to knead the dough
PREPARATION:
HOW TO MAME POTATO STUFFING ?
1. Boil potatoes.
2. Once cool down , peel and chop them finely.
3. Heat 2 tsp oil in a pan for tempering.
4. Add cumin seeds, fennel seeds, asafoetida, ginger garlic paste.
5. Add green peas. Saute well. Let it cook for 1 minute.
6. Add finely chopped potatoes.
7. Saute well.
8. Add garam masala, red chilli powder, cumin and coriander powder , lemon juice , salt to taste and sugar.
9. Mix well.
10. Mash this stuffing with masher little bit .
HOW TO MAKE DOUGH ?
1. Add all ingredients listed above for dough together.
2. Knead to a semisoft dough.
3. Cover it with wet cloth.
4. Keep it for 30 minutes.
HOW TO MAKE SAMOSA ?
1. Divide dough into small parts.
2. Roll wax part to small ball.
3. Roll each ball into a circle. C
4. Cut rolled circle into half. B
5. Apply some water on its edges to make it sticky.
6. Join the two edges, and seal to make a cone shape.
7. Fill 1spoon potato stuffing in this cone.
8. Press edges and seal Samosa
9. Deep fry on medium flame until samosas turn golden colour.
Serve it with tamarind dates chutney
~ Amruta
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