Jee Hukum
Vegetable Samosa Ingredients
Samosa Dough
- 1 cup all-purpose flour (maida)
- 2 tablespoon oil
- 1/2 teaspoon salt
- 1/4 teaspoon ajwain optional
- 1/4 cup water you may need more
Samosa Filling
- 1 pound mashed potatoes
- 1-2 green chilies finely chopped
- 1/2 teaspoon ginger crushed
- 1/2 teaspoon salt
- 1/2 teaspoon garam masala
- 1/2 teaspoon chili powder
- 1/2 teaspoon dry mango powder (amchur), optional
- 1/2 cup green peas boiled
- few chopped cashews optional
- few raisins optional
- 1 tablespoon cilantro finely chopped
- vegetable oil for frying
Instructions
Samosa Dough
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Mix together the flour, oil, salt, and ajwain.
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Then add the water a little at a time.
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Knead several times into a soft pliable dough.
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Cover it with a moist muslin cloth and keep aside for 15 minutes.
Samosa Filling
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Combine the mashed potatoes, green chilies, ginger, salt, and spices in a bowl, and mix well.
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Mix in the green peas, cashews, raisins, and cilantro, and set aside.
Samosas
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Make small balls of dough and roll them into circles with a diameter of 4 to 5 inches.
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Cut each circle in half. Take one semi-circle and fold it like a cone, using a drop of water to seal the edge.
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Place a spoonful of filling in the cone, and seal the third side using a drop of water.
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Heat the vegetable oil in a kadhai or deep pot over medium heat, and deep fry till golden brown.
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Remove the samosas from the oil and allow the excess oil to drain over paper towels.
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