Learn how to make Samosas, now available in Maatu's Recipes.
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You will need:
To make Potato masala Mix:
Boiled potatoes: 5
Boiled peanuts and grren peas: 1 small cup
Garam Masala Powder: ½ tsp
Coriander powder: ½ tsp
Red Chili powder: ½ tsp
Jeera / cumin seeds: ½ tsp
Haldi / turmeric powder: ¼ tsp
Salt (as required)
Chaat masala Powder: ½ tsp
Curry leaves: 5 to 6
Chopped coriander leaves: 2 tbsp
Chopped Green Chilies: 2 to 3
****
To make dough:
Maida: 250 grams
Ajwain / carom seeds: 1/2 tsp
Salt (as required)
Preparation:
Boil potatoes and peanuts in pressure cooker for 4 whistles
Peeal the skin of potaotes and keep it aside to cool
Mash the potatoes and keep them aside
****
Boil green peas in water for 5 to 8 minutes
Drain the water
Keep aside the boiled green peas
****
In a pan, add oil (2 tbsp) and let it heat
Add jeera / cumin seeds (1/2 tsp) and let it splutter
Add garam masala powder (1/2 tsp), coriander powder (1/2 tsp), chaat masala powder (1/2 tsp), red chili powder (1/2 tsp), curry leaves (5 to 6), chopped coriander leaves (2 tbsp), chopped green chilies (2) and saute
Add turmeric powder (1/4 tsp) and saute
Add boiled green peas, boiled peanuts (1 small cup) and mashed potatoes and mix well
Add salt (as required) and mix well
Saute for 10 minutes till all the spices combine well with mashed potatoes and potatoes stop sticking to pan
Remove the potato masala mix from flame and keep it aside to cool
****
Make a dough with maida / all purpose flour (250 grams), ajwain / carom seeds (1/2 tsp), pinch of salt and water (as required)
Cover it with wet cloth and keep it aside for 40 minutes
****
Knead well so it does not stick
Divide the dough into small sizes and shaped roundly
Take one round piece and roll it into a circle
Slice the circle into a half
Spread water on the edges on the half
Place the potato masala mix in the center of the half
Fold the semi-circle by overlapping one side over another in the shape of cone
Press them to seal the sides and edges
Repeat the process to make all the samosas
Place them in a plate
****
In a deep kadhai, add oil and heat for deep-frying
Gently slide the samosa into hot oil
Deep fry in low flame till golden and crispy
Flip occasionally for even frying
Deep fry in low flame till golden and crispy
Transfer then with a ladle and drain the excess oil
Samosa is ready
