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Ingredients
500 gm potatoes
For the dough:
500 gm wheat flour
50 ml ghee or oil
5 gm carrom seeds
Salt
Water
Oil for deep frying thesamosas
500 gm potatoes
For the dough:
500 gm wheat flour
50 ml ghee or oil
5 gm carrom seeds
Salt
Water
Oil for deep frying thesamosas
For the tempering:
50 ml ghee
5 gm cumin seeds
5 gm turmeric powder
3 gm red chilli powder
10 gm green chillies
10 gm ginger
10 gm garlic
1 lime
10 gm coriander leaves
Salt
100 gm green peas
10 gm chaat masalapowder
5 gm fennel seeds
5 gm garam masala
25 gm chopped cashew nuts
Cooking Style
Cook the potatoes until soft, peel and mash.Chop the green chillies, garlic, ginger and the coriander leaves.Mix all the ingredients for the dough except water and rub thoroughly. Sprinkle water and make a hard dough. Set aside for about 10 minutes.Divide the dough into round portions as per the size of the samosas required.
Heat the ghee and add cumin, when crackling add garlic and saute.Add the rest of the ingredients excluding the final four and sauté for 5 minutes. Mix in the rest of the ingredients, including the potatoes and mix well.
Roll each portion of dough into a thin oval shape cut into 2 semi-circles. Take a semi-circle. Apply water on the straight edge of the semi-circle. Hold the semi-circle in your hand, fold the straight edge, bringing together the watered edges, seal the watered edges into a triangular pocket.
Stuff the potato mixture and then seal the upper edges. Repeat with the rest.Deep fry in oil till golden brown and serve with a mint or a tamarind chutney.
50 ml ghee
5 gm cumin seeds
5 gm turmeric powder
3 gm red chilli powder
10 gm green chillies
10 gm ginger
10 gm garlic
1 lime
10 gm coriander leaves
Salt
100 gm green peas
10 gm chaat masalapowder
5 gm fennel seeds
5 gm garam masala
25 gm chopped cashew nuts
Cooking Style
Cook the potatoes until soft, peel and mash.Chop the green chillies, garlic, ginger and the coriander leaves.Mix all the ingredients for the dough except water and rub thoroughly. Sprinkle water and make a hard dough. Set aside for about 10 minutes.Divide the dough into round portions as per the size of the samosas required.
Heat the ghee and add cumin, when crackling add garlic and saute.Add the rest of the ingredients excluding the final four and sauté for 5 minutes. Mix in the rest of the ingredients, including the potatoes and mix well.
Roll each portion of dough into a thin oval shape cut into 2 semi-circles. Take a semi-circle. Apply water on the straight edge of the semi-circle. Hold the semi-circle in your hand, fold the straight edge, bringing together the watered edges, seal the watered edges into a triangular pocket.
Stuff the potato mixture and then seal the upper edges. Repeat with the rest.Deep fry in oil till golden brown and serve with a mint or a tamarind chutney.
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