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Main Ingredients | Samosa dough, Oil |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 26-30 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 200 grams ready-made samosa dough
- 2 tablespoons oil + for deep frying
- 1 teaspoon cumin seeds
- 1 inch ginger, chopped
- 3-4 green chillies, chopped
- 1 teaspoon red chilli powder
- 2 medium potatoes, boiled, peeled and mashed
- ½ cup shelled green peas, boiled and crushed
- 1 teaspoon dried mango powder (amchur)
- 1 teaspoon garam masala powder
- Salt to taste
- 2 tablespoons chopped fresh coriander leaves
- Date and tamarind chutney to serve
Method
- Heat 2 tbsps oil in a non-stick pan, add cumin seeds and let them change colour. Add ginger, green chillies, and sauté well.
- Add red chilli powder and mix well. Add potatoes, and mix till well combined.
- Add green peas, amchur, garam masala powder and mix well. Cook for 1-2 minutes. Take them off the heat and allow to cool to room temperature.
- Take the dough and roll it into a thin sheet, place the prepared stuffing on it and spread it evenly leaving 1 inch edge space on top. Roll tightly, apply a little water on the edge and seal it. Cut into ½ inch slices and set aside.
- Heat sufficient oil in a kadai, deep fry the pinwheels till golden brown and crisp. Drain on absorbent paper.
- Serve hot with date and tamarind chutney.
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