Ingredients
For Outer Layer
1 cup plain flour
1 tsp ajwain
1 tbsp oil
salt to taste
water to need
For Inner Stuffing
2 cup mashed boiled potatos
1 onion finely chopped
1 tbsp boiled green peas
1 tbsp ginger garlic paste
1 tbsp green chilli paste
1 tbsp coriander powder
1 tsp cumin seeds powder
1 tsp garam masala
1 tsp mustard seeds
1 tsp asafoetida
1 tbsp fennel seeds
1 tsp dry mango powder
2 tbsp finely chopped coriander leaves
salt to taste
Oil for Fry
Method
For Inner Stuffing
1. Heat the oil in a pan add the mustard seed when it crackles add asafoetida.
2. Add peas, onion and fry for 2-3 mins.
3. Add ginger garlic paste, green chilli paste, mashed potatoes and mix it well.
4. Add garam masala, dry mango powder, coriander powder, cumin seeds powder, fennel seeds, salt and fry very nicely till it becomes dry.
5. Add chopped coriander leaves and mix well.
For Outer Layer and Samosa
1. Take plain flour mix salt, ajwain and warm oil and mix it well and make a dough, then just wet your
hand with warm water to make the dough soft.
2. Divide into equal size ball and keep aside.
3. Roll each ball into thin circle and cut it into half.
4. Join two edges and seal it and make a cone.
5. Fill the cone with stuffing and press the open edges and seal it nicely with the help of water.
6. Repeat the same procedure with the remaining dough.
7. Heat the oil for deep frying.
8. Deep fry on a slow flame till Samosa turns into golden brown from all the sides.
9. Serve Hot Samosa with ketchup or chutney.
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