Description
Ingredients-1 | |
---|---|
2 cup | Maida |
2 tbsp | Dalda/ghee |
½ tsp | Salt |
½ tsp | Tymol seeds |
½ cup | Water (approx) |
Ingredients-2 | |
---|---|
1 no | Potato |
½ cup | Green peas |
½ no | Onion |
½ tsp | Ginger |
¼ tsp | Cumin seeds |
6 nos | Coriander seeds |
2 pinch | Turmeric powder |
¼ tsp | Red chilli powder |
2 pinch | Mango powder |
3 pinch | Garam masala powder |
2 tsp | Coriander leaves (finely chopped) |
¼ tsp | Salt (or to taste) |
2 tsp | Oil (for sauteing) |
5 cup | Oil (for deep frying) |
Instructions
To make the filling, boil potatoes and green peas with a pinch of salt until they are fully cooked. Drain all the water and keep them aside. Heat little oil add cumin seeds and toast for a while, then add finely chopped onions and ginger and saute until translucent. Now add the cooked potatoes and green peas along with turmeric powder, dry mango powder, red chilli powder, garam masala powder, chopped coriander leaves and salt. Mash everything with a flat ladle and cook for a couple of minutes until it turns into a dry mixture. Do not add water, let this cool completely.
To make the pastry shell, sift the maida, tymol seeds(Ajwain) and salt in a bowl, add dalda/ghee to it and mix until it resembles coarse breadcrumbs, now by slowly adding water gather to make a stiff dough. Knead the dough on a clean work surface by applying oil to your hands for say about 10 minutes, until it turns very soft. Put the soft dough in the bowl, apply little oil to coat and close it with a plate, set aside for 30 minutes.
To make the samosa, first knead the pastry dough which has been sitting for 1/2 hour, divide them into 4 portions and put hem under to a kitchen towel to avoid drying. Take one portion , dust the work surface with little maida, and roll it into a circular shape , cut that into half. By taking one half fold to form a cone , apply little water at the over lapping seam and glue. Fill the cone with a spoon of potato filling and again seal the open edges with water. Repeat the same process and make more samosas. Meanwhile heat oil in a kadai, keeping the flame on medium. Deep fry the samosas in batches, do not over crowd. Always fry them on low heat until they turn golden and crispy on the outside. Drain excess oil with a paper towel and serve with tomato ketchup or mint coriander chutney.
Notes
Fry the samosas on medium flame, this will make the outer and inter crust to cook evenly and make it crispy.
Tymol seeds – Check glossary.
13 Comments
[…] Make the poori masala the previous day which could save some time int he morning. Usually for regular pooris we have a chunky style potato masala on the side but for these stuffed pooris it has to very thick, slightly on the dry side. Just like how we make the stuffing for the samosas. Check Potato stuffing recipe here […]
Nice recipe.
Can i use all purpose flour instead of maida? Is there any substitute for mango powder? Under the ingredients-2 you have mentioned coriander seeds. Should we use that in this recipe?
very tasty
can we store these in the freezer and then fry it when required ?
Lalikrish, you can freeze.. thats not a problem. See that you wrap them individually in a wax paper or parchment paper before storing. If free-zed together they will stick and while thawing, the dough will stick and rip the samosas and stuffing will come out. Try freezing a couple of them and fry after thawing. Test the taste and texture and then go for it. My advice, fresh the better… bcos sometimes freezing may cause the dough absorb more oil.
i used to try samosas with the samosa sheet which i get outside…now after seeing ur recipe wan to try it my self…sure will let u know …thank u mullai…
hey mullai,
can we make samosa using spring roll sheet…..if so just explain how do we fold the sheet…..
thanks,
namratha
Namratha,
No harm in trying for a quick snack. But remember it will taste different, as its got egg in it. I guess spring roll sheets looks square shaped, so cut them into four small sqauares. Stuff each square with little masala and fold diagonally to make a triangle. Seal with water and deep fry. Hope this helps and thanks sooooo much for all your comments.
Mullai,
thanks alot the quick reply…..i am cleared with my doubt and will try it out soon…..keep posting such good recipes….
how many samosas does this serve because one potato is not that much, thanks
Very well written and explained recipe.
What kind of measurement is no.
1 no potato?
Pl. reply.
Thanks
Kumud
Hello Kumud, 1 no(number) or 1 potato.