Samosa

Ingradiants:

1. 1 cup all purpose flour (Maida)
2. Water to Knead dough
3. 2tbsp oil
4. Little salt
5. 1/4th tsp. Ajwain (optional)
6. For Stuffing:
7. 3-4 Potatoes (boiled, peeled & mashed)
8. 1/2 cup Green Peas (boiled)
9. 1-2 Green Chilies (finely chopped)
10. 1/2tsp Ginger (crushed)
11. 1tbsp coriander finely chopped
12. Few chopped Cashews (optional)
13. Few Raisins (optional)
14. 1/2tsp Garam masala
15. Salt to taste
16. Red chili powder to taste
17. 1/2 tsp. Dry Mango powder( Amchur) (optional)

Method:

• Mix all the ingredients (salt, oil, ajwain) except water.
• Add a little water at a time.
• Pat and knead well for several times into a soft pliable dough.
• Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

• In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
• Add green peas, cashews and raisins and mix well.
• Add coriander and keep aside.

To Proceed :

• Make small rolls of dough and roll it into a 4″-5″ diameter circle.
• Cut it into two parts like semi-circle.
• Now take one semi circle and fold it like a cone. Use water while doing so.
• Place a spoon of filling in the cone and seal the third side using a drop of water.
• Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
• Serve samosa hot with hari chutney, tamarind chutney.