Samosa is a favourite tea time snack, and enjoyed with a mint chutney and tomato ketchup. Today I have posted a potato and pea samosa though you can always use a filling of your choice.
- 350 gms Maida/all purpose flour
- 5 tbsps ghee/clarified butter
- 3/4 tsp Ajwain / carom seeds
- Oil to fry the Samosa
For the Samosa Filling:
- 3 boiled potatoes
- A handful of cooked peas
- 1 heaped tsp Garam masala
- 4 green chillies
- 2 inch piece of ginger
- Juice of one lemon
- A pinch of turmeric
- 1 tbsp oil
- 1tsp Jeera/cumin seeds
- 1 tsp coriander seeds ground coarsely
- Coriander leaves
Take the all purpose flour in a bowl. Drop in the ajwain, salt and ghee and mix well till you get a crumbly dough. Add water little by little to the dough to form a hard and firm dough. Allow it to rest covered for about twenty minutes. Meanwhile mash the cooked potatoes gently. Add the cooked peas to it. Grind the ginger and green chillies coarsely. Chop the coriander leaves fine. Heat oil in a pan. Drop in the cumin and coriander seeds and after they splutter add the ginger green chilly paste. Toss for half a minute. Add the garam masala, Turmeric powder and salt. Drop in the potato and peas mixture. Mix and heat thoroughly. Add juice of lime and the chopped coriander leaves. Keep aside.
Uncover the dough and knead it well. Pinch balls of the dough and roll them into circles of six inch diameter. These circles should neither be too thick nor thin. Cut the circle into half. Take one of the semi circles and shape it into a cone. Fill it with the potato and pea mixture. Apply a little water to the edges to seal the cone. Similarly finish off with the rest of the dough. Heat oil in a pan. Drop in two to three of the samosas at a time and fry to a rich golden brown. Drain them on tissue paper. Serve them hot with mint chutney and tomato ketchup.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.