Submitted by : The Kitchen Diaries
Ingredients for filling :
¼ kg white potatoes (about 3-4 medium potatoes)
½ cup peas
2 tbsp. butter
¼ tsp. whole cumin
1 tsp. fennel seeds
2-3 limro/curry leaves
1 tbsp. spring onions
½ tsp. each of ginger and garlic pastes
½ tsp. red chili powder
½ tbsp. coriander powder
¼ tsp. turmeric powder
salt to taste
red chili flakes to taste
juice of half a lemon
1 tsp. tamarind/aamli juice OR to taste
chopped coriander and green chilies
Method for making the filling:
- Boil, peel and mash the potatoes, leaving a few lumps (do not mash it until smooth)
- Half-boil the peas and set aside.
- Heat the butter, then add the cumin and fennel seeds. Let them splutter then add the limro leaves (chopped) and the spring onions. Fry for a couple of minutes, then add the ginger and garlic pastes.
- Fry for a minute then add the red chili powder, coriander powder, turmeric and salt. Now add the peas and fry them a little bit until they soften. Then add the potatoes, red chili flakes and adjust salt. Then add tamarind sauce. Squeeze in the lemon juice, then add the chopped coriander and green chilies. Mix and you’re done!
Ingredients for Dough:
Flour – 2.5 cup (320 gms)
Ajwain – 1 tsp
Salt – 2 tsp
Ghee (clarified butter ) – 4 tbsp (semi liquid form)
water (use gradually as you knead)
- Add the ghee, ajwain and salt into the flour. Mix together until the flour becomes crumbly, then slowly add the water while
kneading. You will not require too much water. The dough should be slightly on the hard side, not as soft as pizza dough. Once it’s done, cover it with wet towel and set aside for about 30 mins.
- Divide the dough into little bigger than lemon size balls. Roll out on ball to make roti, roti should not too thin otherwise it will split while making samosa and nor too thick otherwise it will not be crispy. Divide each roti into half in the shape of a semi-circle.
- Take each half and form it into a cone, seal the ends together using water and pressing with your fingers. Now you will be having cone shape with you. Add the filling into it, then pleat the bottom edge of the opposite side of the sealed ends little in the middle & move it toward the other bottom end then using a bit of water, press and seal like you will be having the base kind of shape at the bottom.
- Proceed with all the remaining dough. Once all are done. Fry on medium heat for 8-10 mins. the oil shouldn’t be very much hot otherwise the outer cover gets brown but from inside it will be raw. so fry on medium heat for 8-10 mins so that it will be very much crispy
- Serve with tamarind & green chutneys.