Samosa

Little laborious, but worth the effort. Home-made samosa's are lighter than the ones available in the market. Filling can vary from healthy to hearty. Here we have the popular potato filling.

My favourite!!!


For the outer covering:
Maida – ¼ Kg
Salt – ½ tsp
Ghee – 3 Tbsp, melted
Water
Oil for deep frying

For the filling:
Potato – ½ Kg
Oil – 3 Tbsp
Cumin Seeds – 1 tsp
Ginger – 1”
Gr. Chilli – 1
Chilli Pd – 1 tsp
Coriander Pd – 3 tsp
Salt to taste
Aamchur – 1 tsp
Garam Masala – ½ tsp
Coriander Leaves – 2 Tbsp, chopped fine

Method:
Filling –
Boil and mash potatoes.
Grind ginger and chilli together.
Heat oil and add cumin seeds. Immediately, add ginger, chilli paste and masala powders, chopped coriander and salt.
Add the mashed potatoes and stir cook for 5 minutes until well blended.
Cool.

Outer Covering –
Mix flour and salt together. Rub in melted ghee.
Add enough lukewarm water and make a stiff dough. Keep aside for 10 minutes.

To Proceed –
Roll out dough into small circles. Cut into 2 halves.
Brush edges with water. Bring the straight edge together right down the center to form a cone.
Fill with potato stuffing. Seal the open edges together.
Repeat with remaining dough and filling.

Heat oil in a shallow pan, for deep frying, over a medium flame.
Drop in as much samosas as it will hold.
Fry until golden. Serve with mint chutney or tomato sauce.