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Samosa

  • Potatoes - 5 medium (Boiled)

  • Onion - 1/2 cup (Finely Chopped)

  • Cumin powder - 1 tsp (Roasted)

  • Red Chili powder - 1 tsp

  • Green Chili - 2 (Chopped)

  • Turmeric powder - 1/2 tsp

  • Green Peas - 1/2 cup (Boiled)

  • Black Salt - To taste

  • Panch Phoran* - 2 tsp

  • Coriander leaves - 1/4 cup (Chopped)

  • Plain Flour - 300 gm

  • Vegetable Oil - (For deep frying)

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*Mustard, Fenugreek, Aniseeds, Omum and Onion seeds mix

Ingredients
Ingredients
Ingredients
Method

  1. Heat 3 tbsp Oil in a deep frying pan. Add panch phoran and leave it to crack for 30 seconds. Add chopped Onion and green chilies, fry until the Onion becomes transparent. Add Turmeric powder, Chili powder, Cumin powder and Black Salt and stir well.

  2. Mash boiled potatoes roughly. Add in the fried masala and add green peas. Fry for 5 minutes then add Coriander leaves and mix well. Keep aside.

  3. Knead flour well by adding 2 tbsp oil and salt. Make a semi-soft dough.

  4. Divide the dough into 10 equal portion.

  5. Take one portion and roll like a thin chapati  with help of dust flour. Cut Chapati in a semi circle.

  6. Make a cone with the semi circle Chapati and put 2 tbsp of the potato mixture in this cone and seal the edge with the help of water. Repeat steps 5 and 6 for the remaining chapatis.

  7. Heat enough oil in a wok and fry the samosas until they turn golden in color.

  8. Serve hot with chutney or sauce.

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