by PistachioDoughnut
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PistachioDoughnut's Notes:
3 medium sized potatoes boiled and mashed Ask a question about this ingredient
1/4 cup Peas blanched Ask a question about this ingredient
1 teaspoon Cumin seeds Ask a question about this ingredient
1 teaspoon Fennel seeds Ask a question about this ingredient
1.5 teaspoons Ginger paste Ask a question about this ingredient
1.5 teaspoons Green chilli paste Ask a question about this ingredient
1 teaspoon Dry mango powder or lemon juice Ask a question about this ingredient
1 teaspoon Garam masala Ask a question about this ingredient
Salt to taste Ask a question about this ingredient
handfuls Fresh corriander leaves optional Ask a question about this ingredient
Handful of Cashews and raisins Ask a question about this ingredient
1 cup AP Flour Ask a question about this ingredient
1/2 teaspoon Ajwain seeds Ask a question about this ingredient
Oil for deep frying and 2 tbsp for kneading the dough Ask a question about this ingredient
1 tablespoon ghee Ask a question about this ingredient
2 tablespoons Rice flour Ask a question about this ingredient
In one bowl take the mashed potatoes and peas, mix in the dry spices, coriander leaves, cashews and raisins. Mix well with a spatula.
Ask a question about this stepTake a little bit of oil in pan, add cumin seeds let it crackle and add ginger-green chillies paste. Then, add the fennel seeds. Cook it for few seconds.
Ask a question about this stepNow, take the potatoes mixture and add it to the hot mixture on stove. Mix it well and let it cook for about 2 to 3 minutes. Remove it from heat. Let it cool a little bit before stuffing.
Ask a question about this stepTake flour, salt, ajwain seeds, ghee, 3 tbsp of oil, and rice flour. Knead dough by adding a little bit of water at a time. Don't knead a soft dough orelse you will find it little difficult to fill in the stuffing.
Ask a question about this stepKeep the dough for about 15 minutes covered with a damp cloth.
Ask a question about this stepNow for the stuffing and making samosa - take the dough and divide it into equal portions.
Ask a question about this stepRoll out rounds with the help of rolling pin and cut the round in half moon.
Ask a question about this stepTake the sides of the half moon and fold it into a cone sticking the two sides with the help of a little water.
Ask a question about this stepOnce you have cone shaped wrapper , add the stuffing.Do not fill it till up. Leave some space for the wrapper to be folded.
Ask a question about this stepNow, seal the top portion of cone with water. Seal it very tightly. Press it with your fingers. your samosa should be bale to rest on the widest mouth side when sealed. Finish doing the same process with all the other remaining stuffing and wrappers.
Ask a question about this stepTake oil in a deep pan on medium high heat. Fry these until golden brown.
Ask a question about this stepServe them with tamarind chutney or cilantro chutney with a chilled glass of lassi.
Ask a question about this step
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
