potato samosa
material:
• Maida - 2 cups (250 grams)
• Ghee - 1/4 cup ( 60 grams)
• Salt - 1/2 tsp (as per taste)
• Potato - 400 grams (4 medium sized potatoes)
• Green peas - 1/2 cup (if you want)
• Cashew - 10 -12 (if you want)
• Raisins - 25 -30 (if you want)
• Green chili - 2-3 finely chopped
• Ginger - 1 inch long piece (grated)
• Green Coriander - 2 tbsp (finely chopped)
• Coriander Powder - 1 tsp
• Garam Masala - 1/4 tsp
• Amchur powder - 1/2 tsp
• Salt - 3/4 tsp or as per taste
• Oil for frying
process:
• First of all, keep the potatoes boiling.
• Add ghee and salt to the flour, mix it well. Knead a little hard dough with the help of lukewarm water. Keep the dough covered for 15-20 minutes to set.
• Prepare pithi for filling in samosas.
• Peel the boiled potatoes, and break them finely by hand. Heat a pan, add 1 tsp oil, add ginger, green chillies and green peas in hot oil and mix, cover and let it cook for 2 minutes, green peas will become slightly soft. Add finely chopped potatoes, salt, green chillies, green coriander, coriander powder, garam masala, amchur powder, raisins and cashews and mix until well combined. Pitthi is ready to be filled in samosas.
• Make 7-8 equal sized balls from the kneaded dough. Take a circle and roll it with a cylinder about 8 - 10 inches in diameter. The rolled poori should remain slightly thick.
• Cut the rolled poori into two equal parts with the help of a knife. Bend one part making a triangle (while making triangle, both ends must be glued with water, the method of making triangle can be seen from the video).
• Fill the patties of potatoes in triangles. After filling the pitthi, put a plate in the back edge, lubricate both the top sides with the help of water. Check that the size of the samosa is correct. Similarly prepare all the samosas.
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For frying samosas, heat oil in a pan. Put 4-5 samosas in hot oil and fry till they turn brown, the gas flame should remain medium while frying the samosas. Take out the samosas from the pan, place them on the napkin paper laid on the plate. Fry all the samosas in the same way.
• Hot samosas are ready. Serve and eat samosas with green coriander chutney and sweet chutney.
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