Samosa Recipe

Ingredients

• 3 cups maida ( all-purpose flour)
• 3 tsp oil
• Salt to taste

• 4 large potatoes, boiled, peeled, and crumbled into small pieces
• 1/2 cup peas
• 7-8 green chillies, finely chopped
• 1 tsp cumin seeds
• 1/4 tsp coriander seeds
  
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1 tsp raw mango powder (aamchur) or 4 tbsp lime juice
• 1/2 tsp red chilli powder
• 4-5 tbsp cilantro (coriander) leaves, finely chopped
• Salt to taste
• Vegetable oil for deep frying
  

Preparation

1. For the samosa pastry, mix the flour with salt and oil. Sprinkle a little water at a time and make a stiff dough. Keep aside for 20 minutes.
   
   
2. For the samosa curry, in a pan, heat 3 tbsp of oil and add the cumin seeds. As they start spluttering, add coriander seeds, green chillies, peas, garam masala, coriander powder, chilli powder, and mango powder and fry for a few seconds.
   
   
3. Add the potatoes and salt to taste. Mix well and cook for 2 minutes and then add the chopped cilantro. If you're using lime juice, instead of mango powder, add the juice after removing curry from the heat. Cool for 5 minutes.
   
   
4. To make the samosa, divide the dough into small portions, (golf-ball size). On a lightly floured surface, roll a ball into an oval shape 7-8" in diameter.
   
   
5. Cut the oval into 2 pieces with a knife. Apply water to the edges, fold it into a cone and seal the edges. Fill the cone with the potato curry/filling, and seal the top edge by gently pulling together the edges, and place them on a plate, top edge down. Repeat with the remaining dough.
   
   
6. Heat oil in a deep frying pan, and fry the samosas until golden brown. Drain the excess oil on a paper towel.
   
   
7. Serve the samosas hot with Mint-Coriander Chutney and Tamarind Dip.