Samosas

• Produce

  • 1/4 cup Cilantro
  • 1 tsp Coriander, Powder
  • 1 Green chili
  • 1/2 Onion
  • 1/4 cup Peas, frozen
  • 2 Potatoes

• Condiments

  • 1/2 tsp Ginger-garlic paste
  • 1 Lemon juice

• Baking & Spices

  • 1 tbsp Coriander seeds
  • 1 Flour, white
  • 1/2 tsp Garam masala
  • 1 tsp Kasoori methi
  • 1 Pepper
  • 1/2 tsp Salt
  • 1 Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Ghee/butter/oil
  • 1 Oil
  • 2 tbsp Oil

• Nuts & Seeds

  • 1/2 tsp Cumin, powder
  • 1 tsp Cumin seeds

• Liquids

  • 1 Water
  • 1/4 cup Water

• Other

  • 1/2 tsp Amchur powder
  • carrom seeds, (ajwain, 1/2 tsp
  • 1/2 tsp Chaat masala

Found on whitbitskitchen.com

Description

Ingredients

• white flour, (maida), 1/2 cup
• carrom seeds, (ajwain), 1/2 tsp
• salt, 1/2 tsp
• lemon juice (optional), 1 tbsp
• ghee/butter/oil, 2 tbsp
• water, 1/4 cup more or less
• oil, for frying
• 2 potatoes, peeled, diced, and boiled
• 2 tbsp oil
• 1 tbsp coriander seeds, slightly crushed
• 1 tsp cumin seeds
• 1/2 onion, finely diced
• 1 green chili, finely chopped
• 1 tsp kasoori methi
• 1/2 tsp ginger-garlic paste
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp chaat masala
• 1/2 tsp garam masala
• 1/2 tsp amchur powder
• salt to taste
• pepper to taste
• 1/4 cup water
• 1/4 cup frozen peas, thawed
• 1/4 cup chopped cilantro

Directions

• In a bowl sift together the flour, salt, and ajwain seeds and stir nicely. Add the ghee and gently rub till incorporated. The dough will look crumbly. Add lemon juice and do the same thing. Add water a little at a time until you have enough for a semi-firm dough. Cover and set aside for 30 min.
• In a pan, heat the oil. Add the coriander and cumin seeds. Once they start to pop, add the onions, kasoori methi and chilis. Stir and cook until the onions are translucent. Add the turmeric and ginger-garlic paste. Stir until raw smell goes away. Add the rest of the spices. Stir. Slowly add the water, so the spices dont burn. Add the peas. Stir. Add the potatoes. Stir. Add cilantro. Mix. Remove from heat, and set aside to cool. Adjust salt as needed.
• Preheat oil to 340. Divide dough into equal parts and roll out into ovals. Cut the oval in half. Using water, wet the edges of the semicircle. Shape into a cone, making sure to seal the sides together. Stuff with potato mixture and close the top of the cone. Fry in batches until golden brown, usually around 10 minutes.