SAMOSA

INGREDIENTS

1 cup white flour (250 gms)

3-4 tbsp oil (60 ml)

Salt  

Warm water to knead

Oil

2 boiled potatoes 

1/4 cup green peas 

1 tbsp ginger and green chili crushed 

1/4 tsp Chili powder 

1/2 tsp Coriander powder 

2 tbsp chopped coriander leaves 

Lemon juice 

Salt

Oil to deep fry 

METHOD

1. Take flour in a bowl, add oil and salt. Mix to bread crumbs consistency. 

2. Add warm water few tbsp at a time,about 1/4 cup in all.  Knead the dough firm to touch. Cover with moist cloth and keep for 30 mins. 

3. For stuffing, heat oil and add crushed ginger chili. Add green peas and cover to cook till soft  

4. Sauté few seconds and add all the spice powders. 

5. Add salt and stir at low heat for few seconds. 

6. Add crushed potatoes and mix well. 

7. Pour in lemon juice and coriander leaves and mix well. Keep this stuffing to cool. 

8. Make walnut size balls of the dough. 

9. Roll into oval shape, about 6-7” in length. 

10. Cut into half on the short short size to get two semi circle. 

11. Take the cut side and hold in center, flip on thumb, apply water and close into a cone. Press well to seal the opening. 

12. On the open side, put the potato filling and stuff well. Seal the rounded side on to the front and shape into samosas. Press well so that filling doesn’t come out this is important so that the oil doesn’t go in.

13. Keep for 30 mins to dry up. 

14. Heat oil and when it’s at medium heat, drop a small ball of dough to see it bubble and slowly come up. 

15. Add the samosas on medium to low heat to avoid bubbling on skin. Leave for about 4-5 mins to cook through. 

16. Flip over to brown on both sides. Cool on paper towels and serve with green chutney or tamarind chutney. 

17. You can also use pizza dough and bake them when you are in a hurry. The above recipe of dough also baked well.