STUFFING
3 medium potatoes
1 cup green peas
1 cup shredded cabbage
2 medium onions
2 long green chiles
1 teaspoon ginger paste
2 tablespoons chopped mint leaves
1/2 cup chopped coriander leaves
3 tablespoons oil
Salt, to taste
DOUGH
1 1/2 cups refined wheat flour (maida)
3 tablespoons oil
Salt (1/2 teaspoon), to taste
Oil, to deep fry
Servings: 26
1. Boil potatoes, peel and slightly mash. Boil peas and cabbage. Keep aside. In a nonstick pan, heat oil, add chopped onions and cook until light brown. Add ginger paste, coriander, mint, green chili and fry for one minute. Now add salt and the boiled peas, cabbage and mashed potatoes. Stir well. Let cook for a minute, remove from heat and keep aside.
2. Making the samosas: Mix flour and salt. Now warm oil and add to the flour and salt mixture. Mix well. Gradually add about 3/4 cup water to the mixture and make into a dough. The consistency of the dough is slightly harder than bread dough.
3. Divide the dough into 13 balls and flatten the balls with a rolling pin into circles. Cut these circles into two equal parts (half circles). Wet the edges of each half circle, place sufficient amount of stuffing in the middle of the half circle and fold the corners in so that the end result looks like a stuffed triangle. Pinch the edges lightly; they should seal easily because they are wet.
4. Now in a wide skillet, heat oil over medium and when oil is hot, fry the stuffed samosas until they become pale brown in color. Remove from skillet and keep aside. After frying all the samosas to a pale brown color, refry them once again to a deep brown color over medium heat. Is a great appetizer. Cooking Time: 20 minutes for stuffing; 20 minutes frying samosas. Can be served with ketchup or hot sauce.
Preparation Time: 1 hour
Cuisine: Indian
3 medium potatoes
1 cup green peas
1 cup shredded cabbage
2 medium onions
2 long green chiles
1 teaspoon ginger paste
2 tablespoons chopped mint leaves
1/2 cup chopped coriander leaves
3 tablespoons oil
Salt, to taste
DOUGH
1 1/2 cups refined wheat flour (maida)
3 tablespoons oil
Salt (1/2 teaspoon), to taste
Oil, to deep fry
Servings: 26
1. Boil potatoes, peel and slightly mash. Boil peas and cabbage. Keep aside. In a nonstick pan, heat oil, add chopped onions and cook until light brown. Add ginger paste, coriander, mint, green chili and fry for one minute. Now add salt and the boiled peas, cabbage and mashed potatoes. Stir well. Let cook for a minute, remove from heat and keep aside.
2. Making the samosas: Mix flour and salt. Now warm oil and add to the flour and salt mixture. Mix well. Gradually add about 3/4 cup water to the mixture and make into a dough. The consistency of the dough is slightly harder than bread dough.
3. Divide the dough into 13 balls and flatten the balls with a rolling pin into circles. Cut these circles into two equal parts (half circles). Wet the edges of each half circle, place sufficient amount of stuffing in the middle of the half circle and fold the corners in so that the end result looks like a stuffed triangle. Pinch the edges lightly; they should seal easily because they are wet.
4. Now in a wide skillet, heat oil over medium and when oil is hot, fry the stuffed samosas until they become pale brown in color. Remove from skillet and keep aside. After frying all the samosas to a pale brown color, refry them once again to a deep brown color over medium heat. Is a great appetizer. Cooking Time: 20 minutes for stuffing; 20 minutes frying samosas. Can be served with ketchup or hot sauce.
Preparation Time: 1 hour
Cuisine: Indian
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