Ingredients:
Maida/Plain flour - 2 cups
Water - 1 and half cups
Oil - 3 tablespoon
Salt - as per taste
Filling:
Potato - 3 medium sized
Green Peas - 1/2 cup
Onion - 1 small finely chopped
Oil - 2 tablespoon
Jeera - 1/4 teaspoon
Green chillis - 3 finely chopped
Garam masala - 1 tablespoon
Dry mango powder - a pinch
Tumeric powder - 1/4 teaspoon
Salt - as per taste
Water - 2 tablespoon
Oil - for frying
First lets make the filling for our samosas. Pressure cook and mash up the potatoes well. Leave a few chunks of potatoes on for better texture.
In a sauce pan add 2 tablespoon of oil and add jeera once the oil warms up. Add in the chopped onions & green chillis and cook them well. Add in the mashed potatoes, green peas, garam masala, tumeric powder, gry mango powder and salt. Saute them for few minutes till the raw smell of the masala vanishes. Add in 2 tablespoon of water if your filling looks very dry. Take it off the heat and let it cool down while we make the samosa dough.
Add maida/plain flour, water and salt in a large pan. Knead them well till it comes into a non sticky dough. Add in 3 tablespoon of oil and knead it again. Keep it aside covered with a wet cloth for about 15-20 mins.
Now take a little bit of dough make it ball with 2 inch diameter. Dust your work surface with maida and roll the dough out into a thin (not transparent) roti. Now cut the rolled out roti into half so that it looks like semi-circle. Try making a cone out of the semi circle and bind the corners with a dab of water. Now fill in the already made filling inside the cone and secure it but pasting the edges.
It should look something like this.
Now pour oil in a heavy bottom pan and let it warm up well for us to fry the samosas. Once the oil is hot enough, fry the samosas. I love eating samosas with a humble sauce.
Maida/Plain flour - 2 cups
Water - 1 and half cups
Oil - 3 tablespoon
Salt - as per taste
Filling:
Potato - 3 medium sized
Green Peas - 1/2 cup
Onion - 1 small finely chopped
Oil - 2 tablespoon
Jeera - 1/4 teaspoon
Green chillis - 3 finely chopped
Garam masala - 1 tablespoon
Dry mango powder - a pinch
Tumeric powder - 1/4 teaspoon
Salt - as per taste
Water - 2 tablespoon
Oil - for frying
First lets make the filling for our samosas. Pressure cook and mash up the potatoes well. Leave a few chunks of potatoes on for better texture.
In a sauce pan add 2 tablespoon of oil and add jeera once the oil warms up. Add in the chopped onions & green chillis and cook them well. Add in the mashed potatoes, green peas, garam masala, tumeric powder, gry mango powder and salt. Saute them for few minutes till the raw smell of the masala vanishes. Add in 2 tablespoon of water if your filling looks very dry. Take it off the heat and let it cool down while we make the samosa dough.
Add maida/plain flour, water and salt in a large pan. Knead them well till it comes into a non sticky dough. Add in 3 tablespoon of oil and knead it again. Keep it aside covered with a wet cloth for about 15-20 mins.
Now take a little bit of dough make it ball with 2 inch diameter. Dust your work surface with maida and roll the dough out into a thin (not transparent) roti. Now cut the rolled out roti into half so that it looks like semi-circle. Try making a cone out of the semi circle and bind the corners with a dab of water. Now fill in the already made filling inside the cone and secure it but pasting the edges.
It should look something like this.
Now pour oil in a heavy bottom pan and let it warm up well for us to fry the samosas. Once the oil is hot enough, fry the samosas. I love eating samosas with a humble sauce.
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