|
Ingredients (Measurement Conversion Calculator) Ginger - 1/2 teaspoon
Coriander seeds - 1/2 teaspoon
Plain flour - 1 cup
Salt - to taste
Potatoes - 2 large, boiled and mashed
Oil - as needed
Coriander leaves - 1 teaspoon, finely chopped
Turmeric powder - 1/2 teaspoon
Green chillies - 2, finely chopped
Garam Masalla - 1/2 teaspoon
Warm oil - 2 Tablespoons
Water - as required to knead doug
Onion - 1, finely chopped
Fresh lemon juice - 1/2 teaspoon
Red chilli powder - 1 teaspoon
Garlic - 1/2 teaspoon
Directions
For filling, heat 3 Tablespoons oil and add ginger, green chilli, garlic and coriander seeds. Stir fry for 1 minute, add onion and saute till golden brown. Add coriander, lemon juice, turmeric powder, salt, red chilli powder and garam masala. Stir fry for 2 minutes and add the potatoes. Stir for 2 more minutes. Leave the filling aside and let it cool down.
For dough, add oil and water to the flour and mix well till crumbly. Keep adding water, in very small amounts, kneading it into a soft flexible dough. Make sure not to add too much water at a time. Cover the dough with moist cloth and leave aside for 15-20 minutes. Beat dough on a plain surface and knead again. Re-cover and leave aside for few more minutes. Make a thin 5 inch round with some dough. Cut it into two halves. Slightly moisten the halves along their diameters - preferably use your finger. Join the two halves and press together to make a cone. Fill in the cone with 1 Tablespoon of the filling and seal the third side as above. Prepare more samosas from the remaining dough. Heat oil in a pan. Fry the samosas on low heat until light brown. Do not fry at high heat as that may burn the samosas. Drain execess oil from the samosas using kitchen towel. Serve hot with any chutney, tomato sauce or dip.
|
Vegetarian dish, served as snacks / starter
|
 |
|
|
|
