Cooking Time — 20-40 mins
- 3-4 large boiled potatoes
- 2 big onions chopped
- 2-3 chopped green chilis
- 2 tbsp oil (for cooking the filing)
- ¼ cup roasted peanuts
- ½ cup green peas
- 1 tbsp crushed ginger and garlic
- 1 tbsp dried kasuri methi powder
- 1 tsp roasted cumin seeds powder
- 1 tsp curry powder
- ½ tsp fennel seeds/saunf
- 1 tsp roasted cumin seeds and red chili powder
- a pinch turmeric powder
- salt (as required)
For the dough:
- 1 cup all purpose flour
- 2 tbsp oil
- ½ tsp nigella seeds
- ½ tsp salt
- 50 ml water (room temperature)
Prepare the Dough
- For the external layer, mix oil and flour with your hands properly.
- Continue mixing till the flour is evenly coated with no lumps.
- Add nigella seeds, salt and water. (The dough should neither be too soft nor too hard)
- Cover it with a damp paper towel/muslin cloth and keep it aside.
Make the Stuffing
- Cut the potatoes to small pieces
- Heat the oil and add cumin seeds
- Let the cumin seeds crackle, and then add crushed ginger garlic and turmeric powder
- Saute till raw smell disappears
- Add the green peas and saute till it becomes soft
- Add boiled potatoes, fennel seeds powder, curry powder, roasted cumin seeds powder and salt. Mix well.
- Turn off the heat and allow the mixture to cool
Make the Samosas
- Knead the dough again and prepare small lemon sized balls
- Make sure to cover the balls with the paper towel/muslin cloth again when you are not working with them
- Roll it into a circle of around 12 cm in diameter. Cut it into two equal parts – now you have two semi-circles.
- Take one semi-circle, moisten the straight edge, and join the dry end of the straight edge with the moistened edge to make a cone. Press the joining well.
- Fill the cone with the prepared stuffing (keep some space free near the edges)
- Again moisten edges of the cone and fold it to close the opening of the cone.
- Press the edges and the seams well to ensure it stays put during frying.
- Fry it in hot oil on medium flame. (Preheat the oil in high flame for about 2-3 minutes)
- Cook till golden brown, transfer to a paper towel-lined plate to drain the excess oil.
Quick Taste Enhancer
Serve when medium hot with spicy plum sauce!