Cooking time: 45 minutes
Serving: 20 pieces (approx.)
Shelf life: Best when fresh
| Ingredients: | |
| For cover: | |
| Warm Oil | 2 tablespoons |
| Plain flour (maida) | 1 cup |
| Water | to knead dough |
| For filling: | |
| Potatoes large boiled,peeled,mashed | 2 |
| Green chillies crushed | 2 |
| Onion finely chopped | 1 |
| Red chilli powder | 1 tbsp. |
| ginger crushed | 1/2 tbsp. |
| garlic crushed | 1/2 |
| lemon juice extracted | 1/2 tbsp. |
| turmeric powder | 1/2 tsp. |
| garam masala | 1/2 tbsp. |
| coriander seeds cru shed | 1/2 tbsp. |
| coriander finely chopped | 1 tbsp. |
| Oil | to deep fry |
| Salt | to taste |
Method:
For dough:
- Make well in the flour.
- Add oil, salt and little water.Mix well till crumbly.
- Add more water little by little, kneading into soft pliable dough.
- Cover with moist cloth, keep aside for 15-20 minutes.
- Beat dough on worksurface and knead again. Re-cover.
For filling:
- Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
- Stir fry for a minute, add onion, saute till light brown.
- Add coriander, lemon, turmeric, salt, red chilli, garam masala.
- Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
- Cool. Keep aside.
To proceed:
- Make a thin 5″ diam. round with some dough.
- Cut into two halves. Run a moist finger along diameter.
- Join and press together to make a cone.
- Place a tbsp. of filling in the cone and seal third side as above.
- Make five to six. Put in hot oil, deep fry on low to medium till light brown.
- Do not fry on high, or the samosas will turn out oily and soggy.
- Drain on rack or kitchen paper.
- Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.
