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Recipe Name: Potato Samosa
| Preparation time | - |
| Cooking time | - |
| Serving | - 2 |
INGREDIENTS
| For dough: | ||
| Maida | 50 g | |
| Oil | 1 tbsp | |
| Salt | 1/4 tsp | |
| Water | to make a stiff dough | |
| Fat | for frying | |
| For filling: | ||
| Potatoes | 100 g | |
| Peas (unshelled) | 50 g | |
| Ginger | 1/2" piece | |
| Green chilly | 1 | |
| Coriander leaves | few | |
| Salt | 1/2 tsp | |
| Red Chilly powder | 1/4 tsp | |
| Garam Masala | 1/4 tsp | |
| Jeera | 1/4 tsp | |
| Amchur | 1/2 tsp | |
| Fat | 2 tbsp |
METHOD
- Sift the flour, add salt and rub in the oil with finger tips.
- Use water to make a stiff dough. Cover it and leave for 20-30 minutes.
- Boil and peel potatoes. Cut into small pieces.
- Boil and shell peas.
- Chop ginger, green chilly and coriander leaves.
- Heat fat in a pan. Fry jeera, ginger, green chilly and coriander leaves.
- Add seasonings, potatoes and peas and fry for some time.
- Use for filling samosas.
- Divide the dough in to two balls.
- Take 1 boll and roll in to a thin chapatti. Cut into two halves.
- Shape each half in to a cone and fill with the filling. Close the edges of the cone firmly by using water.
- Deep fry samosa in heated fat over slow fire till golden brown.
- Serve hot with chutney.
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Nutrition Facts
| Serving Size | 1 no | |||||||||||||||||||||||||||||||||||||||
| Amount Per Serving | ||||||||||||||||||||||||||||||||||||||||
| Calories 192 | ||||||||||||||||||||||||||||||||||||||||
| Calories from Fat 109 | ||||||||||||||||||||||||||||||||||||||||
| % Daily Value | ||||||||||||||||||||||||||||||||||||||||
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs