Prep time: 15 minutes
Cook time: 35 minutes
How many people: 12 samosas
Content for the outer layer:
1½ cups of flour, 1 tsp celery, 3 tbsps of ghee / oily flavor
Ingredients for spices:
3 medium potatoes 1/2 cup green peas 1/2 tsp cumin seeds 1 teaspoon green chilli-ginger paste 1/2 tsp red chilli powder 1 tsp coriander powder 1/2 tsp garam masala powder 1 teaspoon amchoor powder / lemon juice 1 teaspoon fennel powder 5-6 mint Leaves, chopped (optional) 2 tablespoons finely chopped green coriander flavor 2 tbsp + oil to fry
Method:
Boil green peas and potatoes in a pressure cooker by adding salt and water to boil until it becomes soft or either steam until it becomes soft. After boiling, remove it in a large sieve so that extra water can be removed from it. Peel the potatoes and mash them lightly or cut them into small pieces. When potatoes are cooking, then dough rolls for the outer layer of samosa. Take one maida, celery, 3 tbsp ghee (or oil) and salt in a pan. Mix them well. After that, add a little water to the mixture and take a little hard dough (slightly harder than paratha flour). To set the dough, keep it covered with wet muslin cloth or plate for 15-20 minutes. Now start making spices for filling in samosa. In a pan, heat 2 tbsps of oil on medium flame. Add cumin seeds and green chili-ginger paste and fry for one minute. Put roasted green peas and fry for 1 minute. Add red chili powder, coriander powder, garam masala powder, amchoor powder and fennel powder. Fry for one minute. Add chopped / mashed potatoes and salt (if you do not put salt at the time of boiling potatoes, salt only ). Mix them well and let them cook for 2-3 minutes. Mix green coriander and mint leaves and mix well. Close the gas and remove the spices in a bowl. Let it cool for a while (for a few minutes). After 15-20 minutes, remove wet cloth and interlock till the dough becomes soft. Divide it into 6 parts and make shells. Take a dough round and press lightly between your palms to flatten it. Put it on top of the chuck and take a belt in the round size of about 5-6 inch diameter from the cylinder. Cut it from the middle with a knife. To wet the surface of the side of the side that is cut from it, wet the finger with a brush either to wet the surface of the side (directly on the edge - shown in the picture). A chopped portion Take and turn it both sides (edges) to give it like cone (angle) (one side of the side comes on top of the other side like this) and to seal it, press the two edges so that its shape is cone Be done To maintain its shape like a cone, pour a peas of pea in it. Put 2-3 tbsp masala in it. Do not add much spice or else you will not be able to close the top edges in the next step. Wet the edges of a finger or a brush with the upper edge and press them tightly with your thumb and finger to seal. Make all the samosas in the same way. Heat the oil to fry on a medium flame hardly. When the oil is hot, add 2-3 samosas (more or less, strictly according to the size of the shape) and reduce the flame. If you want to prepare them for the guest in advance, then when it is light brown Then take them out and at the time of serving, again they are golden brown until they are fried. If you do not want them to double fry (fry twice), do not take them out of oil in this step. Take them till they become golden brown on medium flame. Extract fried samosas in a plate and
serve with green chutney and tomato ketchup.
