Vegetable Samosa Recipe
Ingredients
Flour - 1/2 kg
Salt - 1 level tsp
Ghee - 8 tbsps, melted
Water - 8 tbsps
Potatoes - 1/2 kg
White cuminseeds - 3 tsps
Black pepper - 1 tsp
Fresh coriander leaves - 1 tsp chopped
Ghee - 1 tbsp
Coarse coriander powder - 4 tsps
Red chilli powder - 1 tsp
Green chillies - 3
Boiled peas - 60 gms
Salt - to taste
Directions
MAKING
1 For the Filling: In a pan, boil the potatoes.
2 Peel and cut into small pieces.
3 In a pan, heat the ghee.
4 Add in the potatoes, spices, chopped coriander, peas and salt.
5 Cook for about 2 minutes.
6 Allow to cool.
7 In a bowl, sift the flour with salt.
8 Add in the ghee and rub with fingertips.
9 Add in water and knead.
10 Make about 24 even sized balls from the dough.
11 Roll out each into a thin round.
12 Cut into half.
13 Wet the edges of one half and make a cone with it.
14 Stuff the filling in it and press the edges together.
15 In a deep pan, heat the ghee.
16 Add in the prepared samosa and deep fry until light brown.
17 Drain well.
SERVING
18 Serve hot.
1 For the Filling: In a pan, boil the potatoes.
2 Peel and cut into small pieces.
3 In a pan, heat the ghee.
4 Add in the potatoes, spices, chopped coriander, peas and salt.
5 Cook for about 2 minutes.
6 Allow to cool.
7 In a bowl, sift the flour with salt.
8 Add in the ghee and rub with fingertips.
9 Add in water and knead.
10 Make about 24 even sized balls from the dough.
11 Roll out each into a thin round.
12 Cut into half.
13 Wet the edges of one half and make a cone with it.
14 Stuff the filling in it and press the edges together.
15 In a deep pan, heat the ghee.
16 Add in the prepared samosa and deep fry until light brown.
17 Drain well.
SERVING
18 Serve hot.
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