Samosas (Veg.)
A popular Indian snack, these vegetable samosas are filled with a spiced potato mixture and deep-fried to golden perfection.
Ingredients
- 3 units Potatoes, medium size (Boiled and mashed)
- 2.5 units Onions, medium size (Finely chopped)
- 1 teaspoon Ginger garlic paste
- 1 sprig Curry leaves
- 1.5 teaspoons Salt (For curry and dough)
- 0.25 cup Water (For dough)
- 3 tablespoons Oil (For sautéing and deep frying)
- 2 cups Wheat flour (For dough)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
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Instructions
- 1Boil the potatoes in a pressure cooker until tender. Once cooked, peel and mash them thoroughly. Set aside.
- 2Finely chop the onions and curry leaves.
- 3In a small pan, heat oil over medium flame. Sauté the onions and curry leaves until the onions are slightly browned. Add ginger garlic paste, salt, turmeric, and red chili powder. Sauté briefly, then add the mashed potatoes and mix until smooth. Remove from heat.
- 4In a bowl, mix wheat flour and salt. Add oil and mix again. Gradually add water and knead into a smooth dough. Divide the dough into small balls.
- 5Roll each dough ball into a circle on a floured surface. Cut each circle in half. Place a tablespoon of potato filling on one half and fold into a triangular shape, sealing the edges well.
- 6Heat oil in a deep pan over medium heat. Once hot, fry the samosas until golden brown and crispy. Drain on paper towels and serve hot.
