Ingredients:
For Dough
1 cup Wheat flour
½ cup All purpose flour/ Maida
1 tsp Oil
Salt to taste
For Stuffing
4 big Potatoes, boiled and mashed
1/2 cup Fresh Peas
1 medium Onions, finely chopped
2-3 Green Chilies, finely chopped
1/2 cup Milk
1 tsp Cumin Seeds
1/2 tsp Red chili powder
1/2 tsp Garam Masala
1/2 tsp Roasted Cumin powder
1 tsp Oil
Salt to taste
Preparation:
- In a bowl, mix both the flours well. Add water slowly and oil to knead into stiff dough. Rest it aside covering it with a wet muslin cloth. Boil potatoes to soft, peel and mash well.
- Heat a pan with oil, sauté chopped onions till brown along with green chilies. Add the peas, fry well, add milk and cook till the peas are done in low flame. Add the mashed potatoes and the rest of the ingredients. Simmer with lid covered for 5 mins. Remove from flame and allow it cool
- Make small equal balls from the dough. Roll out one ball into a thin layer and cut it from center into two vertical halves (strips).
- Scoop small portions of the stuffing on each layer.
- Starting from the end closer to you, roll it diagonally over the stuffing. Press the sides. Then fold the layer upward towards the left. Wrap the stuffing neatly in to a cone. Press the sides to make sure there are no openings left. Seal by pressing the sides into small triangle shape.
- Heat the pan with oil. When it reaches the right temperature, lower the flame.
- Gently slide the samosas and fry them in low flame. Flip and cook on both sides. (Fry in small batches so that the temperature is always at the correct degree.)
- When you see that golden colour on the samosas, drain on a kitchen towel.
- Serve with mint chutney and ketchup
Recipe and Image contributed by Anita Nair