Samosa

  

 

For Cover:

 Maida - 1 cup

 Water - to Knead dough

 Oil - 2 tbs                                                                         

 Salt - as you need

 For Stuffing:

 Potatoes - 3 or 4 

 (boiled, peeled and mashed)

 Green peas  - 1/2 cup(boiled) 

 Green Chilies  -  2 (finely chopped)

 Ginger  - 1/2 tsp (crushed) 

 Coriander leaves - 1/2 tbs  (finely chopped)

 Cashews (optional) - 5 (chopped)

 Raisins (optional) - 5 (chopped)

 Garam masala - 1/2 tsp

 Red chili powder - 1 tsp

 Dry Mango powder (optional) - 1/2 tsp 

 Salt to taste

 Method:

For Cover:

 Mix all the ingredients and knead well for several times into a soft dough.

 Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

In a bowl add mashed potatoes and all dry masalas 

(salt, chili powder, mango powder, garam masala)

green chilles, and ginger mix well.

Add green peas, cashews, raisins and coriander  mix well and keep aside. 

Method:

Make small rolls of dough and roll it into a 4"-5" diameter circle.

Cut it into two parts like semi-circle.

Now take one semi circle and fold it like a cone. Use water while doing so.

Place a spoon of filling in the cone and seal the third side using a drop of water.

Heat oil in a pan  and deep fry both sides till golden brown (fry on a medium flame).

Serve samosa hot with coconut chutney or tamarind chutney.