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2 cups - Maida
1/3 cups - Semolina (suji)
1 cup - Vegetable oil
4 - Boiled potatoes
1 tsp - Whole coriander seeds
1 tsp - Red chilli powder
1 tsp - Garam masala
1.5 tbsp - Coriander powder
1 tbsp - Amchur
3 to 4 pinches - Asafoetida powder
1 tbsp - Cumin seeds
1 - chopped green chilly
Vegetable oil for frying
Chopped coriander leaves
Salt to taste
How to Make Samosa
For filling: Boil potatoes in a microwave or pressure cooker.
Mash potatoes with fingers into medium-sized pieces.
Heat oil in a heavy pan. Add cumin seeds, asafoetida powder, coriander powder and chopped ginger and fry it.
Add mashed potatoes, salt, garam masala, whole coriander seeds, chilli powder and amchur powder.
Mix it very well and stir it for 8-10 mins.
Add chopped green chillies and coriander leaves for garnishing.
Sieve all-purpose flour, add salt.
Add vegetable oil and mix it very well.
Then add a small quantity of water and make a smooth dough.
Make small round rolls with the dough.
Roll it like a chapatti (chapatti should be around 8-10 inches in diameter).
Cut it into 2 equal halves along the diameter.
Add a little water along the diameter. Join and press together to make a cone.
Method for samosa:
Place 1 to 1.5 tsps of potato mixture in the cone and seal third side.
Make five to six such cones. Slip them into hot oil and deep fry on low to medium till light brown.
Do not fry on high or the samosas will turn out oily and soggy.
Drain on rack or kitchen paper.
Serve hot with green chutney.
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