We are cooking up a treat.
It will be served shortly...
A triangular shaped fried pastry shell stuffed with different vegetables makes this a delicious snack to savor.
Ingredients for cover :-
All purpose flour :- 1 cup
Oil :- 2 tbsp
Salt :- To taste
Ajwain :- ¼ tsp
Water :- As needed
Ingredients for stuffing :-
Large potatoes (boiled, peeled and mashed) :- 2
Onion (chopped) :- 1
Salt :- To taste
Garlic (crushed) :- ½ tsp
Ginger (crushed) :- ½ tsp
Green chilies (crushed) :- 2
Coriander (chopped) :- 1 tbsp
Lemon (juice) :- ½
Garam masala :- ½ tsp
Turmeric powder :- ½ tsp
Red chili powder :- 1 tsp
Coriander seeds (crushed) :- ½ tsp
Oil to deep fry
Preparation Method for dough –
Combine flour, little water, salt and oil together to make a soft pliable dough.
Cover the prepared dough with moist fabric and set aside for about 20 minutes.
Preparation Method for stuffing –
In a pan, heat 3 tbsp of oil and put green chili, garlic, coriander seeds and ginger.
Stir-fry for a few seconds and then put onion to it. Sauté until light brown.
Add lemon, coriander, red chili, turmeric, garam masala and salt. Stir-fry for around two minutes.
Combine green peas and potatoes. Stir for additional two minutes.
Allow it to cool and set aside.
Preparation Method for samosa –
Prepare a thin round shaped small chapatti with little dough.
Cut it into two equal halves and run a moist finger along diameter.
Now join and stick together to prepare a cone.
Put a tbsp of stuffing in a cone and close 3rd side just like step 3.
Prepare 5-6 samosas from the dough and stuffing,
Heat oil in a deep bottomed pan and deep fry the samosas on medium heat until light brown.
Drain on kitchen paper.
Serve hot with chutney or pickle or sauce.