1 |
Mix flour and salt in a
bowl. |
2 |
Add 4 tablespoons oil and
rub until the mixture resembles coarse
breadcrumbs. Slowly add about 6 tablespoons
water and knead the dough for about
10 minutes or until it is smooth. |
3 |
Rub dough with oil. Cover
it and set aside for 30 minutes or longer.
|
|
Potato
stuffing for Samosa |
4 |
Boil, cool and peel the
potatoes. Dice it into 1/4 inch size. |
5 |
Heat 4 tablespoons
oil in karahi or wok in medium flame.
|
6 |
Lower the heat and carefully
put the onion. Stir fry until golden
brown in medium heat.
|
7 |
Add peas, ginger, green
chili, and fresh coriander (cilantro).
Add diced potatoes, salt and all spices.
|
8 |
Mix and cook on low
heat for 3-4 minutes. Do not forget
to stir while cooking. |
9 |
Knead the dough again.
Divide it into about 10 balls. |
10 |
Roll it into flat round
shape with about 5 inch diameter.
|
11 |
Cut it into half. Make
the half into a cone by sticking seam
together with a little water. |
12 |
Fill the cone with about
2.5 tablespoons of the potato mixture.
|
13 |
Stick the top of the
cone together with a little water.
The seam should be about 1/4 inch
(5 mm) wide.
|
15 |
Heat about 2 inches
of oil for deep frying over a medium-low
flame. (You may use a wok, karahi
or any other utensil you seem fit)
|
16 |
When the oil is hot, carefully
put in as many samosas as it fits. Fry
slowly, turning the samosas until they
are golden brown and crisp. |
17 |
Drain excess oil and serve
hot. |
