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Recipes in English
>>
Appetizer / Snacks Recipes >>
Vegetable Samosas |
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3 cups
all-purpose flour |
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2 tbsps ghee
(clarified butter) |
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Salt to taste |
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5 large
potatoes, boiled, peeled and mashed roughly |
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1 tsp cumin
seeds |
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1 tsp
coriander powder |
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1 tsp raw
mango powder (aamchoor) |
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1/2 tsp red
chilli powder |
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1/2 tsp garam
masala |
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Salt to taste |
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Vegetable/
canola/sunflower cooking oil for deep frying |
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- Mix the
flour with the ghee and salt to taste. Add a little water at
a time to it, to make a firm, smooth dough. Keep aside. In a
pan, heat 2 tbsps of oil and add the cumin seeds to it.
- When
they stop spluttering, add the coriander, tumeric, red
chilli, raw mango and garam masala powders. Fry for just a
few seconds.
- Add the
potato to this spice mixture and mix well. Season with salt.
Simmer and cook for 7-10 minutes. Keep aside.
- Divide
the dough you made earlier in to golf ball-sized portions.
On a lightly floured surface, roll each ball out into a
circle roughly 7-8" in diameter. Cut each circle into 2 with
a sharp knife.
- Take
one semi-circle and lightly wet its straight edge with
water. Fold it into a cone, joining this wet edge and
pressing gently to seal well. Fill this cone 3/4 full with
the potato filling made earlier.
- Note:
You can put any semi-dry filling you desire into Samosas -
minced meat, spinach, etc.
Lightly wet the open edges of the cone and press together to
seal well. Use all the dough up in a similiar manner.
- Deep
fry the Samosas till golden. Drain on paper towels.
- Serve
hot with Tamarind
Chutney and Mint-Coriander Chutney.
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