Directions: |
Directions:Method for dough:
1. In a mixing bowl mix together flour, salt, carom seeds and oil.
2. Gradually add water and knead a stiff dough.
3. Keep kneading for 2-3 mintues till it becomes smooth. Cover with a wet cloth and set aside.
Method for making filling:
1. Crumble the boiled potatoes by hands.
2. Heat 2 table spoon oil in a pan/wok on medium heat.
3. Add cumin seeds and coriander seeds.
4. When they start turning brown add chopped ginger. Cook for 30-40 seconds.
5. On slow heat add the potatoes and mix well.
6. Add coriander pwd, cumin pwd, dry mango pwd, Anardana pwd, red chilli pwd and garam masala. Mix well.
7. Add boiled peas and mix again.
8. Let the mixture cook on slow to medium heat for 2 minutes.
9. After 2 minutes turn off the heat. Put the mixture in a bowl and let it cool.
Method for Samosas:
1. Make 4 equal sized balls from the dough.
2. Take one dough ball, smear it with very little oil and roll it into a thin roti/tortilla.
3. With a knife cut the roti/tortilla in two halves.
4. Take one of the half roti/tortilla in your hand and make a cone shape by sealing the sides leaving one side open
for the filling.
5. Fill the cones with filling and seal the edges with water.
6. Make rest of the samosas with remaining dough balls.
7. Heat the oil in a wok/pan. Fry the samosas on medium heat so that they cook evenly from inside. On a high heat
they will remain uncooked from inside.
8. Fry until the samosas turn golden brown in color.
9. Fry all the samosas and serve them with home-made mint chutney or tomato ketchup.
Tips:
1. Samosas are eaten as snacks with chutney or ketchup.
2. Another way to eat samosas is by mixing it with Chana Masala and chutney on the top. |
This recipe for Vegetable Samosa (Vegetable Pastry) is from