Ingredients
:
5 large potatoes, boiled, peeled and
mashed
1cup boiled and drained green peas
1 1/2 tsp jeera
1 tsp amchoor (mango powder)
1 tsp red chilli powder
1/2 tsp saunf powder
1/2 tsp garam masala powder
1 tbsp chopped cashewnuts
Salt to taste
3 cups maida
1/2 cup maida, for rolling out
1 tbsp heated ghee or oil
Oil for deep frying the samosas
1 tbsp ghee for the stuffing
1 small bowl of cold water
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Method
:
Heat the ghee for the stuffing and add the
cumin seeds and cashewnuts. When the seeds
splutter add the dry powders and fry for
10 seconds.
Add the mashed potatoes and green peas and
mix well. Mix in salt to taste. Fry on a
low flame for about 10 minutes. Set aside.
Prepare the cover for the samosa by combining
the maida, hot ghee oil and salt to taste.
Add enough water and knead the dough. Set
aside for about 10 minutes. Divide the dough
into round portions.
Take each portion and coat it with some
maida so that it does not stick to your
hands. Roll it into a not too thin perfect
round. With a pizza cutter, make 2 semi
circles with the round. Take one half circle.
Dip your index finger into the cold water
and apply it to the straight edge of the
semi circle.
Now hold the semicircle in your hand. Fold
the straight edge , bringing together the
watered edges. Seal the watered edges.
You should now have a small triangular maida
pocket. Stuff it with the potato mixture
and now water-seal the upper edges. Repeat
for the rest of the dough.
Deep
fry in oil till golden brown and serve with
mint chutney. Do not overheat the oil, since
this will cook only the outer maida covering
and the inner layer will remain uncooked
even if the samosa has turned dark brown
on the outside.
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