- 1 cup All purpose flour (maida)
- 1/4 cup Semolina
- 1/4 tsp Salt
- 1 tsp Oil
Ingredients for Filling:
- 2 Boiled potatoes
- 1/4 cup Frozen/fresh peas
- 1/2 tsp Cumin powder
- 1/2 tsp Red chili powder
- 2 Green chillies finely chopped
- 2 tbsp Coriander leaves chopped
- 2 tsp Oil
- 1/4 tsp Cumin seeds
- Salt to taste
Method:
- In a bowl add all purpose flour, semolina, ajwain and salt. Mix well.
- Now add water little by little to make a firm dough.
- Add oil and knead the dough well and close the lid and allow to rest for 15 mins.
- Heat a pan add oil, when hot add cumin seeds.
- Remove the pan from heat.
- Add chili powder and stir it.
- Now add peas, green chillies and place on the hot stove top.
- Fry them until the peas is cooked.
- Now add potatoes which are slightly mashed (crumbled), cumin powder, coriander leaves and salt.
- Mix well and transfer to a bowl.
- Allow it to cool.
- Now take the dough and knead well, make lemon sized balls and roll in to a thin disc shape.
- Cut each circle into half.
- Apply some water on the straight edges and form a cone, sealing the edges.
- Fill two-thirds of the cone with the filling and close all the joints by brushing little water.
- Heat a kadai or wok, pour oil for deep frying.
- Fry all the samosas in batches in a medium flame until they are crispy.
- Remove and serve with green chutney and ketchup.
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