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FILLING
3 tablespoons Vegetable oil
1/4 teaspoon Whole cumin seeds
450 grams Potatoes, diced into 1cm
Cubes
1 Green chili pepper, finely chopped
Pinch of turmeric
1/2 teaspoon Salt
75 grams Peas
1 teaspoon Ground roasted cumin
DOUGH
225 grams Plain flour
1 teaspoon Salt
3 tablespoons Oil
Approx. 100ml hot water
Oil for deep frying
1. To make the filling, heat the oil in a karahi(wok) over medium high heat and add the cummin seeds. Let them sizzle for a few seconds.
2. Add the potatoes and green chilli and fry for 2-3 minutes. Add the turmeric and salt and, stirring occasionally, cook for 5 minutes.
3. Add the peas and the ground roasted cummin. Stir to mix. Cover, lower the heat and cook a further 10 minutes until the potatoes are tender. Cool.
4. To make the dough, sieve together the flour and salt. Rub in the oil. Add enough water to form a stiff dough. Knead for 10 minutes until smooth.
5. Divide into 12 balls. Roll each ball into a round of about 15cm/6" across. Cut in half.
6. Pick up one half, flatten it slightly and form a cone, sealing the overlapping edge with a little water. Fill the cone with 1.5 tsp of the filling and seal the top with a little water.
7. Make all the samosas in the same way.
8. Heat the oil in a karahi(wok) over medium heat. Put as many samosas as you can into the hot oil and fry until crisp and golden. Drain. Serve with a chutney or your favourite chilli or tomato sauce. Source: Mum Posted to TNT - Prodigys Recipe Exchange Newsletter by "I. Chaudhary" on Jul 7, 1997
3 tablespoons Vegetable oil
1/4 teaspoon Whole cumin seeds
450 grams Potatoes, diced into 1cm
Cubes
1 Green chili pepper, finely chopped
Pinch of turmeric
1/2 teaspoon Salt
75 grams Peas
1 teaspoon Ground roasted cumin
DOUGH
225 grams Plain flour
1 teaspoon Salt
3 tablespoons Oil
Approx. 100ml hot water
Oil for deep frying
1. To make the filling, heat the oil in a karahi(wok) over medium high heat and add the cummin seeds. Let them sizzle for a few seconds.
2. Add the potatoes and green chilli and fry for 2-3 minutes. Add the turmeric and salt and, stirring occasionally, cook for 5 minutes.
3. Add the peas and the ground roasted cummin. Stir to mix. Cover, lower the heat and cook a further 10 minutes until the potatoes are tender. Cool.
4. To make the dough, sieve together the flour and salt. Rub in the oil. Add enough water to form a stiff dough. Knead for 10 minutes until smooth.
5. Divide into 12 balls. Roll each ball into a round of about 15cm/6" across. Cut in half.
6. Pick up one half, flatten it slightly and form a cone, sealing the overlapping edge with a little water. Fill the cone with 1.5 tsp of the filling and seal the top with a little water.
7. Make all the samosas in the same way.
8. Heat the oil in a karahi(wok) over medium heat. Put as many samosas as you can into the hot oil and fry until crisp and golden. Drain. Serve with a chutney or your favourite chilli or tomato sauce. Source: Mum Posted to TNT - Prodigys Recipe Exchange Newsletter by "I. Chaudhary" on Jul 7, 1997
