This is the one of the most common recipe of north india, prepared in households during party, get-together or when some guests arrive. It's also used as a popular tea-time snack. But today its available all over india in bakeries and restaurants and also abroad.
Ingredients:
For stuffing:
1.Potato - approx. 3 nos.,
2.Green peas fresh or frozen - 1/2 cup,
3.Oil - 2 tbsp,
4.Cumin / jeera - 2 ts,
5.Onion (1 large) finely chopped - 1/3 cup,
6.Ginger and green chilly - 1 tsp each - finely chopped.
7. Amchur or dry mango powder - 1/2 tsp(optioonal),
8. Salt - as per taste,
9. Chilly powder - as per taste,
10. Garam masala or kitchen king masala powder - 1/2 tsp,
11. Finely chopped coriander leaves - 2 tbsp.
For outer covering:
Wheat flour or Atta - 1 cup,
All purpose flour - 1/4 cup,
Carom seeds - 1/2 tsp,
Oil - 2 tbsp,
Salt - as per taste,
Water for kneading,
Oil for deep frying.
How to make
1.Wash potatoes thoroughly and cook in pressure cooker - about 2 whistles. Allow to cool, peel the skin and mash nicely.
2. Take both flours in a large bowl and pour 2 tbsp of hot oil, add carom seeds, salt and mix with fingers.
3. Add water little by little and knead into a dough. Cover it and allow to rest.
4. Heat 2 tbsp of oil in a pan, add cumin, when it splutters, add onion, green chilly and ginger and saute for 2 to 3 minutes.
5. Add all the powders mentioned in the list 'for stuffing' and saute for a minute.
6. Add green peas, sprinkle few spoons of water, cover and cook till done.
7. Lastly add mashed potatoes, coriander leaves and mix well. Filling is ready.
8. Roll the dough into thin 9 inches round or circles similar to chapathi's.
9. Cut each circle into two equal pieces. Take one half circle in your hand, join the radii of the circle by pressing with fingers to make a cone.
10. Fill the cone with the prepared masala filling, press and close the cone.
11. Make similar cones using the dough and masala filling, keep them closed in a wide plate.
12. Heat oil in skillet and deep fry the stuffed cones - about 2 - 3 nos. at a time, till golden brown.
13. Serve hot with coriander chutney or tomato ketchup.
How to make the baked version:
Prepare the stuffed cones as mentioned above. Pre-heat the oven at 180 deg. cel. for 10 minutes and bake for 20 to 25 minutes or till it turns light brown color. To get crispier samosas drizzle 1 to 2 tsp of oil on each samosa before baking.
Also you can use maida and atta in equal quantity for the baked version for better results, but keep an eye on the oven while baking as the time needed will be lesser by 5 to 8 minutes
Ingredients:
For stuffing:
1.Potato - approx. 3 nos.,
2.Green peas fresh or frozen - 1/2 cup,
3.Oil - 2 tbsp,
4.Cumin / jeera - 2 ts,
5.Onion (1 large) finely chopped - 1/3 cup,
6.Ginger and green chilly - 1 tsp each - finely chopped.
7. Amchur or dry mango powder - 1/2 tsp(optioonal),
8. Salt - as per taste,
9. Chilly powder - as per taste,
10. Garam masala or kitchen king masala powder - 1/2 tsp,
11. Finely chopped coriander leaves - 2 tbsp.
For outer covering:
Wheat flour or Atta - 1 cup,
All purpose flour - 1/4 cup,
Carom seeds - 1/2 tsp,
Oil - 2 tbsp,
Salt - as per taste,
Water for kneading,
Oil for deep frying.
How to make
1.Wash potatoes thoroughly and cook in pressure cooker - about 2 whistles. Allow to cool, peel the skin and mash nicely.
2. Take both flours in a large bowl and pour 2 tbsp of hot oil, add carom seeds, salt and mix with fingers.
3. Add water little by little and knead into a dough. Cover it and allow to rest.
4. Heat 2 tbsp of oil in a pan, add cumin, when it splutters, add onion, green chilly and ginger and saute for 2 to 3 minutes.
5. Add all the powders mentioned in the list 'for stuffing' and saute for a minute.
6. Add green peas, sprinkle few spoons of water, cover and cook till done.
7. Lastly add mashed potatoes, coriander leaves and mix well. Filling is ready.
8. Roll the dough into thin 9 inches round or circles similar to chapathi's.
9. Cut each circle into two equal pieces. Take one half circle in your hand, join the radii of the circle by pressing with fingers to make a cone.
10. Fill the cone with the prepared masala filling, press and close the cone.
11. Make similar cones using the dough and masala filling, keep them closed in a wide plate.
12. Heat oil in skillet and deep fry the stuffed cones - about 2 - 3 nos. at a time, till golden brown.
13. Serve hot with coriander chutney or tomato ketchup.
How to make the baked version:
Prepare the stuffed cones as mentioned above. Pre-heat the oven at 180 deg. cel. for 10 minutes and bake for 20 to 25 minutes or till it turns light brown color. To get crispier samosas drizzle 1 to 2 tsp of oil on each samosa before baking.
Also you can use maida and atta in equal quantity for the baked version for better results, but keep an eye on the oven while baking as the time needed will be lesser by 5 to 8 minutes
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