Ingredients:
- For The Dough
- 1/3 cup plain flour (maida)
- 1/2 tsp melted ghee
- a pinch of carom seeds (ajwain)
- salt to taste
- For The Stuffing
- 3/4 cup boiled and peeled potato cubes
- 1/3 cup boiled green peas
- 1 tbsp oil
- 1/2 tsp cumin seeds (jeera)
- a pinch of asafoetida (hing)
- 1 1/2 tsp ginger-green chilli paste
- 1/2 tsp garam masala
- 1/4 tsp dried mango powder (amchur)
- 1/4 tsp whole coriander (dhania) seeds
- salt to taste
- 1 tbsp finely chopped coriander (dhania)
- oil for deep-frying
- For Serving
- Sweet red chutney
Method
- For the dough
- Combine all the ingredients in a bowl and knead into a stiff dough using enough water. Cover the dough with a dish or a wet muslin cloth and keep aside for 10 to 15 minutes.
- For the stuffing
- Heat the oil in a non-stick pan and add the cumin seeds.
- When the seeds crackle, add the asafoetida and ginger-green chilli paste and saute on a medium flame for a few seconds.
- Add the potatoes and green peas, mix well and cook on a medium flame for 2 to 3 minutes. Mash lightly using the back of the spoon.
- Add the garam masala, dry mango powder, coriander seeds and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
- Add the coriander, mix well and cook for another 1 minute, while stirring continuously.
- Divide the stuffing into 4 equal portions and keep aside.
- How to proceed
- Knead the dough well till smooth and elastic and divide the dough into 2 equal portions.
- Roll out a portion of the dough into oval.
- Cut the oval horizontally into 2 equal portions using a knife.
- Take a portion and join the edges to make a cone.
- Stuff the cone with a portion of the stuffing and apply little water on the edges to seal it.
- Repeat with the remaining dough and stuffing to make 3 more samosas.
- Heat the oil in a kadhai and deep-fry the samosas on a medium flame till they turn golden brown in colour from both the sides. Drain on absorbent paper.
- Serve hot with Mithi red chutney.
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