Ingredients:
For Filling:
Boiled Mashed Potatoes : 5 (Medium Size)
Boiled Green Peas : 1 bowl
Green Chilly : 2
Ginger and Garlic Paste : 1tsp
Salt : To taste
Kitchen King Masala : 2 tsp
Aamchur Powder : 1 and 1/2 tsp
Red Chilly Powder : To taste (Vary it according to taste)
Cumin Powder : 2 tsp
Oil : 4Tsp
For Dough:
All Purpose Flour (Maida) : 150gms
Ghee (Clarified Butter) : 3 - 4 Tsp
Ajwain : 1 tsp
Salt : To taste
Water : As required
Oil : To fry
Dough:
Mix Maida with Ghee, Ajwain, salt and make a dough using required amount of water (Dough should be Little hard : Use less water). Keep it aside for 20 minutes.
Filling:
Step 1 : Pour oil into a non stick pan, add Ginger and Garlic paste, saute it for 5 seconds, add finely chopped Green Chillies and saute.
Step 2 : Add mashed Potatoes and Green Peas and mash them little more.
Step 3 : Add all dry ingredients and mix well. Cook for 3 - 4 minutes.
For Filling:
Boiled Mashed Potatoes : 5 (Medium Size)
Boiled Green Peas : 1 bowl
Green Chilly : 2
Ginger and Garlic Paste : 1tsp
Salt : To taste
Kitchen King Masala : 2 tsp
Aamchur Powder : 1 and 1/2 tsp
Red Chilly Powder : To taste (Vary it according to taste)
Cumin Powder : 2 tsp
Oil : 4Tsp
For Dough:
All Purpose Flour (Maida) : 150gms
Ghee (Clarified Butter) : 3 - 4 Tsp
Ajwain : 1 tsp
Salt : To taste
Water : As required
Oil : To fry
Dough:
Mix Maida with Ghee, Ajwain, salt and make a dough using required amount of water (Dough should be Little hard : Use less water). Keep it aside for 20 minutes.
Filling:
Step 1 : Pour oil into a non stick pan, add Ginger and Garlic paste, saute it for 5 seconds, add finely chopped Green Chillies and saute.
Step 2 : Add mashed Potatoes and Green Peas and mash them little more.
Step 3 : Add all dry ingredients and mix well. Cook for 3 - 4 minutes.
Method:
Step 1: Roll dough into small roti. Cut it into half.
Step 2: Dip your fore finger in water and apply that water along the radius of the cut roti. Make a cone out of that cut roti and press the edges.
Step 3: Put the filling as required. Again apply water on the edges of the cone and press opposite sides together.
Step 5: You can remove the Samosa from oil when they are done.
Step 6: It can be served with Green Chutney or Tomato Ketchup.
Note : You can make Samosa's (Without frying) and preserve them in the Refrigerator for 5 - 6 days in a zipper polythene. It can be fried and served as required.
Step 2: Dip your fore finger in water and apply that water along the radius of the cut roti. Make a cone out of that cut roti and press the edges.
Put filling in the cone.
Step 3: Put the filling as required. Again apply water on the edges of the cone and press opposite sides together.
Step 4: Deep fry the ready Samosa's in medium hot oil till they turn golden brown.
Step 5: You can remove the Samosa from oil when they are done.
Note : You can make Samosa's (Without frying) and preserve them in the Refrigerator for 5 - 6 days in a zipper polythene. It can be fried and served as required.
