Last Updated : 01 Feb 2018
- FOR THE DOUGH:
- All purpose flour (maida) – 1 cup
- Carom seeds (ajwain) – half teaspoon
- Oil/ghee – 3 tablespoon
- Salt – 1/4th teaspoon
- Water as required
- FOR THE FILLING:
- Boiled potatoes – 3
- Boiled peas – 3/4th cup
- Chopped coriander leaves (dhaniya) – handful
- Chopped green chillies – 2 or as per taste
- red chilli powder– 1 tsp or as per taste
- Dry mango powde– 1 tsp
- Garam masala – half tsp
- Salt as per taste
- Oil – for frying
- red colour-1/4 tsp (eating)
- For the dough, mix all the ingredients in a deep bowl. Now add little water at a time. Remember, the dough needs to be stiff else the samosa’s will not turn out crispy.
- Take some dough in a separate bowl and add red colour to it and mix it properly.
- Cover the dough with a damp cloth and set aside.
- For the filling, heat 3 tablespoon oil in a karahi.Once hot, add boiled and mashed potatoes and peas. Cook for about two minutes.add all the spices, green chillies and salt. Mix everything well and let everything .add coriander leaves
- Knead the dough for a minutes again.Now divide the dough into equal parts . Roll them (one at a time) into smooth discs. They should not be very thin or too thick. (make like size of small puri’s that we usually prepare at home). Place 1 tablespoon of the filling in the center of the disc. Don’t add too much filling.Start pinching the ends of the disc from one end.
- Continue till the ends come together. Ensure there are no loose ends. Make sure the potli is made with a firm hand so it doesn’t open at the time of frying.mske all Samoa in the same way.
- take the red colour dough and make long stiips out of it .now cut them into small pieces and tie the samosa with this strips.
- Heat oil in a karahi. Once hot, lower the flame to low or medium-low and fry the samosa’ Once golden brown on all sides, take them out on kitchen towel.
- serve hot samosa with CHUTNEY or SAUCE