Rest Time: 30-40 minutes
Cook Time: 1-2 minutes per batch
Ingredients:
Dough:
All Purpose flour/Maida : 1.5 cups
Water: 100 ml
Ajwain/vaamu : 3/4 tsp
Oil : 3 tbsp
Salt to taste
Filling:
Potatoes: 3 large
Onion : 1 large chopped
Mustard seeds/aavalu: 1 tsp
Cumin seeds/jeera: 1 tsp
Turmeric: 1/2 tsp
Red chili powder: 1 tsp
Asafoetida/hing/inguva: 1/2 tsp
Garam masala: 1 tsp
Dry mango powder/amchur: 1tsp
Cumin powder: 1 tsp
Salt to taste
Oil : 3 tbsp
Method:
Take all the ingredients from under dough and knead to make it like a poori dough. Cover with a damp cloth and rest for 30-40 minutes.
Boil, peel and mash (with hands)the potatoes.
Heat oil in a pan and add mustard and cumin seeds. Sauté for 30 seconds and add onions, sauté for 2 minutes and add all the spices. Mix well and add the mashed potatoes. Mix well. Sauté for 1-2 minutes and turn off the stove.
Take the dough, make small rounds. With a rolling pin, make a 6" circle. Use some dry flour as needed. Cut the circle in half and fold it into the middle as shown in the picture to make a cone. Fill with filling, close it by smearing water along the edges.
Heat oil for deep frying and fry the samosas in batches and serve hot with hari chutney and sweet chutney.
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