|Preparation Time||30 mins|
|Cooking Time||30 mins|
Ingredients for Samosa outer cover:
Ingredients for Masala:
|Potato||2 big sized|
|Garam Masala||1 teaspoon|
|Coriander powder||1 teaspoon|
|Red Chilli powder||1/2 teaspoon|
|Grated Ginger||1 teaspoon|
|Jeera/Cumin Seeds||1 teaspoon|
- Take the maida, semolina and salt in a bowl. Slowly add water little by little
- Nicely knead the dough for atleast 5 minutes so that the dough is smooth enough without any lumps at the same time, the dough should not be more dry. Cover the dough with a damp cloth and keep it aside for atleast 30 minutes
- Lets prepare the masala now.
- Pressure cook the potatoes and peel the skin and chop the cooked potatoes.
- Finely chop the onions and keep it ready along with the grated/chopped ginger
- Take the fresh green peas and keep all the masala powders ready
- Heat oil in a pan, add cumin seeds.
- When the cumin seeds start to sputter, add the chopped onions and ginger and fry for 2 minutes. Add a pinch of salt and mix well so that the onions are fried evenly
- Now add the coriander powder, garam masala, red chilli powder and turmeric powder and mix well and fry for a minute
- To this add green peas and fry for a minute
- Now add the cooked potatoes and mix well
- Add 1/4 cup of water and required salt and mix well and keep in flame for 2 minutes
- Add coriander leaves and remove from flame
- In a bowl, add 1 tablespoon of water and 1 tablespoon of maida and make it to a paste
- Now take the samosa dough and make equal parts of balls
- Using the rolling pin, take one ball of dough and roll it to a thin circle
- Using a knife or sandwich spread, cut the rolled patti into equal half
- Now, using the maida-water paste, wet the surface of the cut semicircle and roll it like a cone and join the edges. Using a spoon, take the aloo masala and fill the cone with the masala and gently close the edges.
- Repeat the above step for all the balls and fill them with masala
- Now heat oil in a pan for frying. When the oil is hot enough, gently drop 4-5 samosa dough and allow them to fry on one side
- Gently turn the samosas other side to cook evenly in oil
- Remove the fried samosas from flame and place it in a plate having a tissue paper to drain the excess oil
- The scrumptious samosa snack is ready to serve
- Onion is optional. We can exclude onion for masala. In that case, take 1 more potato for the quantity. But onion flavour is unique.
- The maida-semolina dough should be firm and not sticky
- We can also use plain water to the rolled semicircle dough instead of water-maida paste