Ingredients:
maida 2 cups cooked potatoes 2 medium
methi chopped 1 cup coriander powder 1 tbsp
warm oil to knead jeera powder 1 tsp
warm water to make the dough soft mustard 1 tsp
salt to taste. turmeric 1/2 tsp
oil to deep fry fennel seeds powder 1 tbsp
oil 3 tbsp garam masala powder 11/2 tsp
ginger & garlic paste 1 tbsp salt to taste
cooked peas 1 cup
Method:
Samosa filling:
First take oil in a kadai or a big pan and put mustard seed after it splutter add peas and fry for sometime then add ginger garlic paste, turmeric and fry again for 2 seconds then add all the dry masala powder and the the potatoes and fry very nicely till it becomes dry.
At last add coriander leaves for the flavour.
Samosa Crust:
Take maida mix salt, Methi and warm oil together and make a dough, then use warm water to make the dough soft. Take a big ball of the dough a roll it very thickly.
Then cut it into half make a cone and put the above filling into it and close it with the help of water. Repeat the same thing with the other half also.
Then heat oil in a kadai to fry the samosa, remember that you should fry the samosa in alow flame.
Then enjoy it with any garlic chutney.
Source: nushke
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