The very word samosa inspires a warmth associated with relaxed evening dinners, lazy chats and hot tea! The flaky pastry cover, sprinkled with carom seeds, perfectly wraps the melt-in-the-mouth potato and peas curry.
Prep: 10 mins
Cook: 20 mins
1 cup All Purpose Flour
1/2 tbsp Butter Ghee
1/4 tsp Ajwain (Carom Seeds)
1/4 tsp Cooking Soda
3/4 cup Boiled Cubed Potatoes
1/3 cup Boiled Green Peas
1 tbsp Oil
1/2 tsp Cumin Seeds
1/4 tsp Asafoetida
1/2 tsp Ginger Garlic Paste
1 tsp Crushed Green Chillies
1/2 tsp Garam Masala
1/4 tsp Dried Mango Powder
1/2 cup Chopped Fresh Coriander
Salt, To Taste
- Combine the all purpose flour, ajwain seeds, salt and soda together. Use the required quantity of water to form a stiff dough. Seal the dough with plastic wrap and refrigerate for 10 to 15 minutes.
- Meanwhile, in a thick-bottomed pan, heat the oil and add the cumin seeds.
- Let the seeds crackle, add the ginger garlic paste, crushed green chilli and asafoetida and saut̩é on medium heat.
- Add the boiled potato cubes and green peas and cook for 2 minutes.
- When the potato cubes seem to be browning, add the garam masala, dry mango powder and salt. Mix well and cook on a medium flame for 2 more minutes.
- Stir vigorously as it's quite a dry curry and spices may remain in scattered lumps.
- Add the fresh coriander before turning off the heat and mixing thoroughly.
- Remove the dough from the refrigerator and divide into two equal portions.
- Roll one portion into a 1/2 cm thick disc.
- Using a knife, cut the disc into two equal half circles.
- Pick one and bring the straight edges together and press them using water. This must look like an ice cream cone.
- Repeat the process with the remaining dough.
- Fill each cone with enough filling so that the samosa does not tear while frying.
- Line up the samosas and deep fry two at a time in hot oil.