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Potatoes are very healthy, inexpensive and popular root vegetable. Boiled potatoes are rich in vitamins, phosphorus, minerals, and  low in calories. Peas are winter season crops and packed with vital nutrients. They are low in calories and rich in nutrients. They prevent anemia, constipation, cancer,signs of aging and fatigue. Peas are good for heart and bones.

INGREDIENTS

FOR STUFFING

Boiled Potatoes large (mashed)             2
Onion  medium (finely chopped)         1 /2
Green chillies (finely chopped)              2-3
Peas                                                          1 tbsp
Coriander leaves (finely chopped)      1 tbsp
Turmeric powder                             a pinch 
Garam masala                                  1/2 tsp
Coriander seeds                               1/4 tsp
Saunf/fennel                                       1/2  tsp
Salt to taste
Oil                                                      2 tsp

FOR THE DOUGH

Maida ( refined flour)                    2  tea cups
Ghee                                                          2 tsp
Olive/refinied oil                       2 tbsp( 6 tsp)
Ajwain/carom seeds                         1 tsp
Water                                             1 /4 tea cup
Salt to taste

OTHER INGREDIENT

Refined oil for deep frying

 METHOD

Take a bowl add maida, ghee. carom seeds, salt, oil and mix it till it becomes coarse meal. Add water little at a time and gather everything and make a dough. Kneed for 10 minutes. Cover and keep it aside at room temperature for half an hour.

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In a mortar and pestle coarsely crush the coriander seeds and fennel seeds.

Take a frying pan heat oil add onions and saute till it changes colour. Add turmeric and saute for two seconds. Add the green chillies, coarsely crushed fennel-coriander seeds, peas and mashed potatoes. Saute for a minute on medium heat. Add garam masala and salt saute for two minutes. Turn off the heat. Add coriander leaves and mix well. Keep it aside.

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Divide the dough  into 8 parts. Roll into balls . With the help of a rolling pin  grease oil on the surface or board and roll out the dough into disks of  5 inches  in diameter. Cut it  into two parts like semi-circle. Each semi circle you will get one samosa, so you will end up with sixteen samosas.

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Make a maida paste or water and run along the edges and fold it like a cone. Press it tightly.

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Place a spoon of  filling in the cone and seal the edges with a drop of water or maida paste tightly. Repeat the same with all the other dough.

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Heat oil in a deep pan /kadai . The oil should not be very hot, add the samosas and on low heat cook till it becomes golden brown and turn and cook the other side till golden brown.

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Serve hot with mint chutney/tamarind chutney/tomato sauce.

Note:

  • Roll each ball in disc, cut and make a cone , fill it seal the edges, keep it aside and then repeat the same with the other balls.
  • I have not used water or maida paste for sealing, but it is better to use some water or maida paste for sealing.
  • To get crispy samosas the oil should not be very hot for frying and it should be cooked in low heat until golden brown.
  • You can fry in batches of 4 or 5 at a time.
  • If you want bigger samosas divide the dough into four parts.

 

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