New Update
/sanjeev-kapoor/media/post_banners/33c774c58a5a03993389b0172bb7777977a0e61eecbacf3727efb0d2b84bda82.jpg)
Main Ingredients | Ready samosa dough, Oil |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 31-40 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1½ cups ready samosa dough
- 2 teaspoons oil + to deep fry
- ½ teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 2 green chillies chopped
- 1 inch ginger chopped
- 2 medium potatoes boiled, peeled
- ½ teaspoon red chilli powder
- ½ teaspoon garam masala powder
- ½ teaspoon dried mango powder
- 2 tablespoons fresh coriander leaves chopped
- ¼ cup green peas boiled
- Salt to taste
- Date and tamarind chutney to serve
Method
- Heat 2 tsps oil in a non-stick pan, add cumin seeds and saute till their colour changes. Add coriander seeds, green chillies and ginger and sauté for 1 minute. Mash potatoes and add and mix well.
- Add red chilli powder, garam masala powder, dried mango powder, coriander leaves, green peas and salt and mix well. Cook for 2-3 minutes. Remove from heat and set aside to cool.
- Divide the samosa dough into equal portions and roll out into thin oblong discs, and cut each disc into half. Apply a little water to the edges of each half and shape them into a cone. Stuff the cone with some potato-green pea mixture, shape them into samosas and seal the edges by pressing.
- Heat sufficient oil in a kadai, slide the samosa, a few at a time and deep-fry till golden and crisp. Drain on absorbent paper.
- Serve hot with sweet tamarind chutney.
Advertisment