Samosa stuffed with Potatoes & Onion mixture

Ingredients for Dough:

• 2 cups : Plain flour
• 4 tbsp: Cooking oil
• 1 tsp : Salt
• 1 tsp : Cumin seeds
• half tsp : Baking powder

Directions (Dough):

Mix all the ingredients and kneed them. Leave the dough for 15 minutes and kneed it again. Then put it into the fridge for at least one hour. After that make small balls of dough. Roll each ball into a flat, thin and round chappati. Heat the non-stick pan and cook the chappati from each side for a second. Put all the chappaties on each other and cut them from the centre. Wrap each piece in a triangular shape i.e. take each piece of cooked chappati and join both ends in the middle - stick these ends with plain flour paste or glu. To make glu, take little bit of plain flour and mix it with water enough to make a thick paste. (See pictures for detail of making samosa shape).

Ingredients for mixture:

• 5 large : Potatoes
• 2 big : Onions
• 2 tsp : Crushed chillies
• 1 tsp : Cumin seeds
• 1 tbsp : Whole coriander seeds
• 4 large : Green chillies
• 5 tbsp : Fresh green coriander
• 1 tsp : Pomegranate powder
• 1 tbsp : Lemon juice
• 1 tbsp : Oil

Directions (mixture):

Heat oil, then add potatoes, onion, green chillies and all the ingredients except fresh green coriander in to it. Let it cook until potatoes become tender but should not be crushed. Add fresh green coriander in to it and close the stove.




Method of filling Samosas:

Fill the samosa with the mixture. Glu the open ends of the samosa with the paste (glu method mentioned earlier) and then close it by pressing it with the fingers. Heat the oil and shallow fry them.

Serve with Chutnies:

Samosas are best served with chutnies, which can be tamarind chutney, mint chutney and yoghurt mix with chat masala and onion. Put the samosa in to the plate and slightly crush it and pour these chutnies on it and serve it, as shown in the picture.