Samosas are favorite snack of Indians and they are super easy to prepare. And even if they aren't purely authentic (they're also made with puff pastry to eliminate the need for making the dough), they are quite delicious.
Ingredients
2 1/4 cups Maida/All purpose flour
2 cup boiled refrigerate, peeled and mashed potatoes
2 tablespoons oil (for tempering)
3/4 cup peas and carrots
1 teaspoon garam masala
1/2 teaspoon crushed Coriander seeds
1/2 Tsp coriander powder
3 chopped green chilies
1 Tsp Ajwain/Carrom Seeds
Mint and Coriander leaves
1 inch ginger
1/2 Tsp cumin powder
1/2 kasuri methi powder
1 Tsp mango Powder
1/2 Tsp chilli powder
1/4 Tsp turmeric powder
1/4 Tsp fennel seeds
Water
Oil for deep frying
1/4 Tsp crushed black pepper
Black salt
Salt to taste.
Steps to Make It
Mix the flour with salt, ajwain and 2 tsp oil and mix it with water and make a stiff dough and rest it for 2 hours.
Grind handful of mint leaves, coriander leaves, 2 green, chillies, 1 inch ginger and make it into coarse paste.
Remove the potatoes from the fridge and let it sit out at room temperature, about 40 minutes.
Heat the oil in a large Frying pan/kadai over medium heat.
Heat the pan, add 2 tsp of oil and add spices red chilli powder, coriander powder kasuri methi powder, crushed coriander seeds, saunf, cumin powder, black salt, black pepper, garam masala powder, mango powder and regular salt and roast on low heat. Add the mint and coriander paste mix well. Add the Potatoes, peas and carrots and mix well. Cook for 3 to 4 minutes until the flavors meld. Remove from heat.
Have a small bowl of water and dough next to your work surface
Take the dough, knead it for a minute and cut into equal ball size shapes, knead them and cut them into semi circle and make a cone shape and fill the stuffing and stick the edges using water and leave it until 40 minutes till it is dry
Place samosas into heated oil and fry them on low heat until golden brown.
Enjoy with sauce of your choice.
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