1 |
Mix flour and salt
in a bowl. |
2 |
Add 4 tablespoons
oil and rub until the mixture
resembles coarse breadcrumbs.
Slowly add about 6 tablespoons
water and knead the dough for
about 10 minutes or until it is
smooth. |
3 |
Rub dough with oil.
Cover it and set aside for 30
minutes or longer. |
|
Potato
stuffing for Samosa |
4 |
Boil, cool and peel
the potatoes. Dice it into 1/4
inch size. |
5 |
Heat 4 tablespoons
oil in karahi or wok in medium
flame.
|
6 |
Lower the heat
and carefully put the onion.
Stir fry until golden brown
in medium heat.
|
7 |
Add peas, ginger,
green chili, and fresh coriander
(cilantro). Add diced potatoes,
salt and all spices. |
8 |
Mix and cook
on low heat for 3-4 minutes.
Do not forget to stir while
cooking. |
9 |
Knead the dough
again. Divide it into about
10 balls. |
10 |
Roll it into flat
round shape with about 5 inch
diameter. |
11 |
Cut it into half.
Make the half into a cone by
sticking seam together with
a little water. |
12 |
Fill the cone
with about 2.5 tablespoons of
the potato mixture.
|
13 |
Stick the top
of the cone together with a
little water. The seam should
be about 1/4 inch (5 mm) wide.
|
15 |
Heat about 2 inches
of oil for deep frying over
a medium-low flame. (You may
use a wok, Indian karhai or
any other utensil you seem fit)
|
16 |
When the oil is hot,
carefully put in as many samosas
as it fits. Fry slowly, turning
the samosas until they are golden
brown and crisp. |
17 |
Drain excess oil
and serve hot. |
