Wednesday, February 2, 2011


for the Samosa covering
  1. Wheat flour - 1 cup
  2. All purpose flour - 1/4 cup
  3. Water - to make a tight dough
  4. Sugar - 1 tsp
  5. salt -to taste

for the Masala
  1. Potatoes - 4 boiled and peeled
  2. Onion - 1
  3. ginger garlic paste - 1 tsp
  4. Eastern Chicken/meat Masala - 2 heaped tsp (1 tbsp coriander, 2 tsp chilly and 1/2 tsp turmeric powder + 1/2 tsp garam masala can be used instead of chicken masala)
  5. Cilantro leaves - 2 tsp chopped
  6. Frozen green peas - 1/4 cup (optional)
  7. vinegar/lime juice - 1 tsp
  8. Oil - 2 tbsp
  9. salt - to taste
To deep fry
  1. Oil - to deep fry

Mix together all the ingredients for the samosa covering and knead to form a smooth soft dough and keep aside .
Add 2 tbsp oil to a frying pan and saute the chopped onion , add in the ginger garlic paste and fry until onion is soft .
Add in the chciken masala and stirfry for a minute.
Add the cooked potato and smash with the back of the spoon , add salt and lime juice and mix well.
Add in frozen peas and chopped cilantro stir fry for another 5 minutes.Adjust seasonings and let the mixture cool.
Form the dough into small lime sized balls and roll it out into a thin circle dusting with flour so that it doesnt stick.
Cut each circle into 1/2 and forn a cone shape with the semi circle , fill with the potato masala and seal it to form a triangle shape.
Heat oil to medium high and deep fry the samosa in hot oil.
Serve with ketchup and mint chutney

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