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|Posted on Wed 09 Mar 2005 (2391 reads)|
1.Cook the peas in boiling salted water for about 10 minute(s) or till soft. Refresh in cold water and drain well.
2.Heat the oil in a pan. Toss in the cumin seeds and let them crackle. 3.Add the green chillies and ginger. Fry briefly. Add the potato cubes and mix well. Add the red chilli powder, salt, dry mango powder and garam masala powder.
4.Toss well. Sprinkle some water. Cover and cook on low-medium heat for about 10 minutes or till the potatoes are cooked.
5. Mix in the cooked green peas and put off the heat. Let cool. Mix in the coriander leaves.
6.To make the samosa pastry shell, sieve together the plain flour, baking soda, baking powder and salt. Mix in the carom seeds and ghee / oil. Add water little by little whilst mixing with fingers to make a stiff dough, the consistency of a shortcrust pastry.
7.Keep covered with a damp cloth for about 15 minutes.
8.Divide the dough into 16 equal balls. Apply a little dry flour to each ball when rolling into a circle of 4" diameter. Cut each circle into two and lightly dampen the edges of each semicircle with water. Shape each semicircle onto a cone by pressing the cut edges together. Place a spoonful of the potato-pea filling into the cone and seal the edges well (apply some water on the edges if they do not seal well). Repeat this procedure with the rest of the balls.
9.Deep fry in medium-hot oil in batches on medium flame till crisp and golden brown. Remove onto a paper towel.
Serve hot with: Green Chutney (Hari Chutney) / Tomato ketchup.
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