Ingredients
maida 2 cups
methi chopped 1 cup
warm oil to knead
warm water to make the dough soft
salt to taste
oil to deep fry
oil 3 tbsp
ginger & garlic paste 1 tbsp
cooked peas 1 cup
cooked potatoes 2 medium
coriander powder 1 tbsp
jeera powder 1 tsp
mustard 1 tsp
turmeric 1/2 tsp
fennel seeds powder 1 tbsp
garam masala powder 11/2 tsp
salt to taste
Method
Samosa filling:
First take oil in a kadai or a big pan and put mustard seed after it splutter add peas and
fry for sometime then add ginger garlic paste, turmeric and fry again for 2 seconds then
add all the dry masala powder and the the potatoes and fry very nicely till it becomes dry.
At last add coriander leaves for the flavour.
Samosa Crust
Take maida mix salt, Methi and warm oil together and make a dough, then use warm
water to make the dough soft.
Take a big ball of the dough a roll it very thickly.
Then cut it into half make a cone and put the above filling into it and close it with the
help of water.
Repeat the same thing with the other half also.
Then heat oil in a kadai to fry the samosa, remember that you should fry the samosa in a
low flame.
Then enjoy it with any garlic chutney.
Note: To make crispy ‘samosa crust’, check the flour by making it like a
ball, before adding water. That is after you add the oil in the flour, try to
make it like a ball and if you can, try to crush it. If it is so, now you can add
water and mix the dough. Samosas will come very very crispy in this
condition.