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Ingredients for Samosa
For the stuffing
Potato - 4 (400 gms) (boiled)
Green peas - 1/2 cup
Green coriander - 2 to 3 tbsp
Green chilli - 2 to 3 (finely chopped)
Ginger - 1 inch (grated)
Coriander powder - 1 tsp
Cumin Powder - 1/2 tsp
Mango powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Garam Masala - 1/2 tsp
Salt - 3/4 tsp
Oil - for frying
For the dough
Refined Flour -2 cups (250 gms)
Carom seeds - 1/2 tsp
Oil - 4 tbsp (60 gms)
Salt - 1/2 tsp
How to make Samosa
For the dough
1- Take 2 cups of refined flour in a bowl, add a 1/2 teaspoon of salt, a 1/2 teaspoon of carom
seeds after crushing it, 1/4 cup of oil to it and mix all the ingredients well.
2- Add less than 1/2 cup water in intervals and knead the stiff dough. Knead the dough stiffer than the dough of Poori.
3- Cover and keep the dough aside to set for 20-25 minutes.
For the stuffing
1- Take 4 boiled potatoes, peel and mash them.
2- Preheat a pan and add a tablespoon of oil in it.
3- Add a teaspoon of grated ginger, 2 to 3 finely chopped green chillies to it and saute it.
4- Add a 1/2 teaspoon of cumin powder to it and roast it along with the Masala mixture.
5- Add 1/4 cup of peas to it and saute it.
6- Add a tablespoon of water to it and cook while covering it for 2 minutes.
7- The peas have become soft after 2 minutes.
8- Turn the flame to medium and add the mashed potatoes to it.
9- Add a teaspoon of coriander powder, a 1/2 teaspoon of red chilli powder, a 1/2 teaspoon of mango powder, a 1/2 teaspoon of Garam Masala, 3/4 teaspoon of salt to it and roast while stirring it for 2 to 4 minutes.
10- After 4 minutes, add finely chopped green coriander to it.
11- Switch off the flame and pour it in a bowl to cool down.
To make Samosa
1- Mash the dough after 20 minutes and divide the dough into the smaller sized lumps.
2- Roll it into a round shaped ball and expand it verticall in a oval shaped dough.
3- Flatten the dough from all the corners and flatten it thinly.
4- Chop it into the two equal halves from the center.
5- Apply some water on its straight portion and press it using your finger along with your thumb.
6- Give it a shape of cone and keep it empty from the top. Do not fil it extensively.
7- Apply water on its corner and stick the front portion with the back portion.
8- Press to make it thinner and leave it to rest for half an hour.
9- Preheat oil in wok after half an hour, the lesser heated oil is required to fry the Samosa.
10- Turn the flame to low and the Samosa to fry.
11- Fry on the low flame for 5-6 minutes and do not touch them in the process.
12- After frying them on the low flame for 6 minutes, flip them.
13- Turn the flame from low to medium and fry until they appear brown.
14- Drain them our once they have friedand stop the ladle on the corner of wok so that extra oil moves back in it.
15- Fry all the Samosas likewise.
Serving
1- You can serve it along with sweet tamarind dip or green coriander dip.
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