Enough with my story,....let me share it with you too....
For the dough:
Flour ( All purpose flour, or Maida flour, or Wheat flour)
Salt: a little
Oil for frying
For the filling:
Mashed potatoes - 2 or 3 potatoes
Finely chopped onions: 2 cups
Green peas: 1 cup
Finely chopped green beans: 1 cup
Finely chopped carrots: 1 cup
Minced garlic and ginger (you may use ginger garlic paste too): 1/4 th cup
Finely chopped tomatoes (can use tomato sauce also): 1/2 cup
Coriander powder: 1 tsp
Cumin seeds: 2 tsp
Mustard seeds: 2 tsp
Minced green chilli: 1 tbsp
Chilli powder: 1 tsp
Pepper powder (optional): 1 tsp
Garam masala powder (optional): 1/2 tsp
Curry leaves chopped: 1/2 cup
Coriander leaves for garnishing
- Make the dough using the ingredients for dough just like making the chappathi dough.
- Cover the dough with a damp cloth and place it in a vessel. This helps the dough to not lose moisture.
- Make the filling ( it is similar to preparing any dry potato curry) with less or no water by using the above ingredients.
- Let the filling mixture cool.
- Meanwhile using some dough, make a thin round (say 5'' diameter)
- Cut it in half. Place some water along the diameter of each half.
- Place some filling in each half and fold the sides of the dough to form a covered cone. Makes two samosas for each roll of dough.
- Heat oil for deep frying. Fry the samosas in oil. Make sure not to fry the samosas on high fire as they might turn oily and soggy.
- Place the fried ones in a napkin to absorb the excess oil.
- Serve along with mint chutney or tomato sauce or tamarind chutney.