- Mandia (Ragi/Fingermillet) flour-1 cup
- Maida(all-purpose flour)-1 cup
- Ajwain(carom seed)- 1 tsp
- Potatoes- 4 medium pc (finely chopped)
- Cumin seed- 1/4 tsp
- Green peas- 1/2 cup
- Finely chopped ginger 1 tsp
- Cumin Powder- 1/4 tsp
- Coriander powder-1/4 tsp
- Garam masala powder1/2 tsp
- Red chili powder-1/2 tsp
- Aamchur powder–1/2 tsp(optional)
- Onion – 2 medium pc (Finely chopped)
- Salt- as required
- Finely chopped coriander leaf- 2 tbs(optional)
- Oil- for frying
- Take a plate,mixMandia (Ragi/Fingermillet) flour , salt and maida, sieve them to remove any husk or other impurities .
- Take a pan and heat 2 tbsoil till it becomes light hot.
- Pour the light hot oil and ajwain (carom) seed into the mix flour.
- Crumble and mix well making sure the flour is moist and holds shape .
- Add half cup of water (or as required)and knead to a smooth and tight dough.
- Cover the dough with a moist napkin / cotton cloth,keep it for rest for around 30 minutes.
- Heat oil in a pan. add the cumin seeds and crackle them.
- Add the ginger and sauté for a few seconds until the raw aroma of ginger goes away.
- Add the finely chopped onion, potato, green peas, red chili powder, cumin powder, coriander powder, salt &aamchur powder.
- Stir and sauté on a low heat with frequent stirring for around 4 to 5 minute and then add garam masala powder.
- Cook it till potato and peas are cooked well
- Add coriander leaf and set aside the potato filling aside to cool at room temperature.
- After resting the dough for 30 minutes, divide the dough in 14 to 15 equal pieces.
- Take each piece and roll in your palms first to make a smooth ball.
- Then roll it with a rolling pin keeping the thickness as chapatis
- Cut the center of the rolled samosa.
- With a brush or with your fingertips, spread some water all over the edges.
- Join the two straight ends forming a cone shape, press the edges so that they get sealed well.
- Stuff the prepared samosa cone with the prepared potato-peas stuffing.
- Pinch a part on the edge, press both the edges. Be sure there are no cracks.
- Prepare all the samosa this way and keep covered with a moist kitchen napkin.
- Now heat oil for deep frying in a kadai or pan. Once the oil becomes hot gently slide the prepared stuffed samosa & reduce the flame to low.
- Turnover in between and fry until golden. Drain the fried samosa on paper towels to remove excess oil.
- This way fry all the samosa in batches.
- Serve hot samosa with any chutney or ghugni (pea curry).
Prepared by: Sabnam Aferin
You can reach her at [email protected]