For Cover
o 1 cup: Plain flour
(maida)
o 2 tbsp: Warm oil
o Water to knead
dough
For
Filling
o 2 no: Potatoes
large boiled, peeled, mashed
o 1 no: Onion finely
chopped
o 1/2 tsp: Ginger
crushed
o 1/2 tsp: Garlic
crushed
o 2 no: Green chillies
crushed
o 1 tbsp: Coriander
finely chopped
o 1/2 no: Lemon juice
extracted
o 1/2 tsp: Turmeric
powder
o 1/2 tsp: Garam
masala
o 1/2 tsp: Coriander
seeds crushed
o 1 tsp: Red chilli
powder
o Salt to taste
o Oil to deep fry
Method
For Dough
1. Make well in the flour.
2. Add oil, salt and little water. Mix well till
crumbly.
3. Add more water little by little, kneading into
soft pliable dough.
4. Cover with moist cloth, keep aside for 15-20
minutes.
5. Beat dough on work surface and knead again.
Re-cover.
For Filling
1. Heat 3 tbsp. oil, add ginger, green chilli,
garlic, coriander seeds.
2. Stir fry for a minute, add onion, saute till
light brown.
3. Add coriander, lemon, turmeric, salt, red chilli,
garam masala.
4. Stir fry for 2 minutes, add potatoes. Stir
further 2 minutes.
5. Cool. Keep aside.
To
Proceed
1. Make a thin 5" diam. round with some dough.
2. Cut into two halves. Run a moist finger along
diameter.
3. Join and press together to make a cone.
4. Place a tbsp. of filling in the cone and seal
third side as above.
5. Make five to six. Put in hot oil, deep fry
on low to medium till light brown. 6. Do not fry
on high, or the samosas will turn out oily and
soggy.
7. Drain on rack or kitchen paper.
8. Serve hot with green and tamarind chutneys
(refer chutneys), or tomato sauce
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