I was hell bent to take up the challenge and finally managed to prepare approx 60 Jumbo pieces. ha ha ha ha !!!!!
Thus started my journey and it is now seven years since & I still prepare this delicious snack very often. On some special occasions or when hosting a party , samosa always tops the list and this is very popular amongst my friends.
For the crust
3 cups- Plain flour
1/3 cup – oil
cold water to kneed.
Sieve the flour. Add oil and salt rub it with fingers so that it resembles a crumb mixture. Gradually add water to knead into soft dough. Cover and keep aside.
1kg potato (boiled and roughly chopped)
1cup peas fresh or frozen.
1 onion chopped
1tblsp garlic minced
1 tblsp ginger minced
1tbslp- cumin seeds
1 tbslp- Turmeric powder
1tbslp- amchoor powder
1 tbslp- Garam masala
1tblsp chilli powder
Salt to taste
¼ cup chopped coriander.
Raisins and cashew nut (optional)
Oil for deep frying
Heat 3 tbslp of oil in a pan. Add cumin seeds . When the seeds start to splutter, add chopped onions. Fry the onions till they are reddish brown. Add garlic and ginger mince.Add the frozen peas and sauté for couple of mins. Cover and cook the peas.Add all the dry masala.Then add the chopped boiled potatoes. Cook the mixture for 5 mins .Add salt to taste and garnish it coriander and nuts.The potato filling is ready.
Divide the dough into medium ball depending on the size of the samosa u need.
Roll the ball into a flat circle using a rolling pin.
Cut into half
Fold the dough as shown in the picture
Apply water on the edges and shape them into cones.
Fill the cones with potatoes
Seal them applying water on the edges
Serve hot with sauce or green chutney as u like.
PS– The rolled chapatti should not be thin otherwise it will have bubbles after deep fry.Make them in advance and store them in the freezer. Deep fry them straight away without thawing.