Tasty n homemade Samosas . . .
By: Usha Chowdhary Gupta
Published: Saturday, September 17, 2011 - 6:44pm

Ingredients




For the Dough
1 cup All Purpose Flour (Maida),
Water to Knead dough,
1 Tbsp oil,
Salt to taste.
For the Stuffing
2-3 Boiled Potatoes,
1 Green Chilly cut,
1 Tsp Ginger grated,
2-3 Tbsp boiled Peas,
3\4 Tsp Red Chilly powder,
1 Tsp Coriander powder,
Few pinch Sugar, optional,
3\4 Tsp Pav Bhaji masala,
1\4 Tsp Dry Mango powder or
Few drops Lime juice.
Salt to taste,
1Tbsp Oil,
Few Coriander leaves for garnish.

Preparation

1 METHOD For Stuffing 2 Cut the boiled potatoes into small pieces to this add the 3 boiled peas and all the above dry masalas, sugar and lime 4 juice. Mix well. Put a pan to heat add the oil, cut green chilly and 5 the ginger, now add the potato mixture. 6 Stir for few minutes, sprinkle coriander leaves. 7 Allow to cool before filling it. 8 METHOD For Dough 9 First prepare a flexible dough: Mix flour and salt, rub in the oil, add water slowly to make the dough. Allow to rest. 10 Take a ball size of the dough and roll it out with some flour. Cut into half to get a semi circle piece 11 .[ Cut it into two parts like semi-circle ]. Now take one semi circle and fold it like a cone. Use water while doing so. 12 Place a spoon of filling in the cone and seal the third side using a drop of water. Heat oil in a pan and deep fry till 13 golden brown on a medium flame. 14 Make sure the oil is hot enough before you begin to fry 15 the samosas. Put them on kitchen paper to drain off the excess oil. Serve samosas hot with green chutney and tamarind chutney. 16 A tip on filling the samosa properly. 17 Close one side of the semi circle by applying water on the outer edge of the circle. 18 Fold in such a way to get a small cones in which the filling is put. Seal well. 19 Just pinch the edges, seal well by ' pressing ' .

About

Easy 2 make, a festival item as no onions n garlic are used in making it.