|
Ingredients
|
Quantity
|
|
Pastry:
|
|
|
Flour
|
225gms
|
|
Ghee or clarified butter
|
50gms
|
|
Salt
|
½ tsp
|
|
Caraway seeds or ajwain
|
½ tsp
|
|
Warm water
|
75 ml
|
|
Filling:
|
|
|
Oil
|
2
tbsp
|
|
Cumin seeds
|
1 tsp
|
|
Ginger – grated fine
|
1 ½ cm
|
|
Garam masala powder
|
1 tsp
|
|
Small potatoes – boiled, peeled and diced
|
2 cups
|
|
Red chilli powder
|
1 tsp
|
|
Mango powder
|
1 tsp
|
|
Coriander powder
|
2 tsp
|
|
Cumin powder
|
1 ½ cup
|
|
Chilli powder
|
1 tsp
|
|
Salt
|
to taste
|
|
Green peas – boiled in water with a little
salt)
|
½ cup
|
|
Green chillies – deseeded and chopped
|
2
|
|
Coriander leaves – chopped
|
½ cup
|
|
Lemon juice
|
1 tbsp
|
|
Oil
|
for deep frying
|
To prepare
the filling: Heat the oil over medium
heat. Add the cumin seeds. When they sizzle, add the coriander, red chilli,
cumin and mango powders. Add the ginger and green chillies.
After a few seconds, add the potatoes and the peas. Add the garam
masala, lemon juice, salt and mix well. Taste and adjust seasoning. Cover and
cook for 1-2 minutes. Remove from heat and allow to cool Add the chopped
coriander and mix well. Stir in the garam masala powder, green chillies. Remove
from heat and add the lemon juice. Cool thoroughly and mix in the coriander
leaves.
To prepare
the pastry: Add the ghee, caraway
seeds and salt to the flour. Rub in well. Add enough warm water to mix a soft
dough. Knead until the dough feels soft to the touch. Fill these cones with the
prepared filling, leaving about 1/2 cm. border on the top of the cone. Now
moisten the top edges and press them hard together.
Deep fry the samosas in hot oil over medium heat until they are
golden brown and drain on absorbent paper.
