Ingredients (240 ml cup used):
For the covering
- 2 cups or 250 grams maida / plain flour (prefer organic or unbromated)
- ¼ cup or 50 grams of melted ghee or oil
- ¼ cup + 2 tbsp water
- 1 tsp ajwain / carom seeds
- ¾ tsp salt
Potato filling
- 250 grams or 4 medium potatoes
- ½ cup green peas
- 6 to 8 cashews (optional)
- 2 tsps of raisins (optional)
- 1 tbsp ghee or oil
- ¾ tsp cumin / jeera
- 1 tsp minced ginger or ginger garlic paste
- 2 green chilies chopped (skip for kids)
- Pinch of hing / asafoetida
- ½ to ¾ tsp red chilli powder
- ¾ tsp garam masala
- ½ tsp amchur powder / dry mango powder
- 1 tsp anardana (dry pomegranate seeds)
- Few coriander leaves chopped (optional)
Direction:
- Boil potatoes just until done. Crumble them , do not mash them up. Set aside.
- For the samosa covering, mix together ajwain, salt, flour and ghee. Rub the flour well in between the palms to incorporate the ghee well.
- Add water little by little and mix the flour to dough. Cover and set aside until the filling is ready.
- Heat a pan with oil. Saute cumin until begins to sizzle.
- Add ginger, green chilli and saute until it begins to smell good. Add cashews and raisins if using. Fry for a while.
- Add crumbled potatoes, chili powder, garam masala, amchur, anardana and salt.
- Mix everything well and saute for 3 to 5 mins.
- Add coriander leaves and mix well. Set this aside to cool.
Deep frying samosa
- Heat oil in a pan until medium hot. A piece of dough dropped in the hot oil must rise gently not immediately. This is the right temperature.
- Add the samosas to the oil and deep fry them until golden. When they are half fried you can increase the flame to little high and fry until crusty.
- Drain them on to a kitchen tissue.
- Fry all of them in batches.
Baking samosa in oven
- Preheat the oven at 170 C for about 20 mins. Bake these for about 35 to 40 mins.
- Serve with mint chutney or tomato sauce.
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