For the Outer Cover –

  • 2 cups all purpose flour
  • 1 tsp salt
  • 1/2 tsp carom seeds
  • 1/3 cup ghee
  • 1/2 cup chilled water

For the Stuffing

  • 4 big sized boiled potatoes
  • 3 tbsp chopped coriander leaves
  • 1/2 cup frozen peas, boiled
  • Salt to taste
  • 1/2 tsp red chilli powder
  • 1 tsp grated ginger
  • 2 green chillies, chopped
  • 1 tsp cumin seeds
  • 1/2 tsp garam masala powder
  • 1/2 tsp amchur powder (dry mango powder)
  • 1/2 tsp chaat masala powder
  • 1 tbsp vegetable oil

Method –

  1. Mix all purpose flour, salt, carom seeds in a large bowl
  2. Add the ghee and mix it well with the flour
  3. Add approximately 1/2 cup chilled water in batches and make a tight dough
  4. Rest the dough for 30 minutes.
  5. Mash the potatoes roughly.
  6. Add oil in a pan
  7. Add cumin seeds and ginger.
  8. Once the seeds sizzle, add the boiled peas and sauté for 1 minute
  9. Add the potatoes and add red chilli powder, chopped green chillies, garam masala powder, amchur powder, chaat masala.
  10. Mix well and add salt and chopped coriander leaves.
  11. Switch off the flame and let the stuffing cool down.
  12. Knead the dough once more and divide the dough into 8 equal balls.
  13. Flatten the ball, rub some oil on both sides and roll evenly into a round disc of about 5”
  14. With a sharp knife, cut the dough from the middle.
  15. Prepare all the balls of dough the same way and set aside.
  16. Take one part of the cut half, rub a little water on the top rim and make a cone shape.
  17. Fill this with the stuffing
  18. Rub some water into the open side of the cone and close the sides together, pressing firmly so that the stuffing does not come out.
  19. Stuff all the fillings the same way.
  20. Heat oil for deep frying in a wok till moderately hot.
  21. Fry the samosas on medium heat for about 10 minutes
  22. Remove on an absorbent paper
  23. Serve with ketchup and green chutney.

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