• Prep Time: 1 hr
  • Total Time: 1 hr 30 mins
  • Servings: 4

INGREDIENTS

PASTRY

      • 1 cup all-purpose flour
      • 2 tablespoons vegetable oil

FILLING

    • 2 large potatoes ( boiled)
    • 1 onion, chopped
    • 2 green chilies, very finely chopped
    • 3 tablespoons oil
    • 1/2 teaspoon ginger, grated
    • 1/2 teaspoon garlic, crushed
    • coriander seed
    • 1 tablespoon cilantro, finely chopped
    • 1/2 lemon, juice of
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon garam masala
    • 1/2 teaspoon red chili powder
    • salt

DIRECTIONS

  1. Mix together the flour, oil and salt.
  2. Add a little water, until mixture becomes crumbly.
  3. Keep adding water, kneading the mixture till it becomes a soft pliable dough.
  4. Cover with a moist cloth and set aside for 20 minutes.
  5. Beat dough on a work surface and knead again.
  6. Cover and set aside.
  7. FILLING.

DIRECTIONS

  1. Heat 3 tbsp oil.
  2. Add ginger, garlic, green chillies and few coriander seeds.
  3. Stir fry for 1 minute, add onions and saute till light brown.
  4. Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala.
  5. Stir fry for 2 minutes.
  6. Add potatoes.
  7. Stir fry for 2 minutes.
  8. Set aside and allow to cool.
  9. Divide dough into 10 equal portions.
  10. Use a rolling pin, roll a piece of dough into a 5″ oval.
  11. Cut into 2 halves.
  12. Run a moist finger along the diameter.
  13. Roll around finger to make a cone.
  14. Place a tablespoon of the filling into the cone.
  15. Seal the third side using a moist finger.
  16. Deep fry the samosas on low to medium heat until light brown.
  17. Serve with tomato sauce or any chutney you love.
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