Mini Samosas
- Samosas
I had this mental block that samosas were quite difficult to make. The first try suprisingly turned out to be a fruitful attempt. I am against the preparation of samosas with pastry sheets as they do not give the authentic taste.
Prep Time
1 hour (preparations can reduce this to as little as 25 mins)
Accompaniments
- Mint Sauce, Green Chutney, Zeera Sauce , Hot Chilli Sauce
- With Garma Garam Chai
Serving
Hard to say as the more you make the more people eat
Ingredients
- Maida – 150 gms
- Ajwain Seeds
- Salt
- Ground/ Pounded Chilli Powder
- Water
- Amchoor or dried mango powder
- Turmeric Powder
Preparation Steps
1 Boil the potatoes and peel them once boiled. Remember to add a pinch of turmeric and salt to taste before boiling
2 Mash the peeled and boiled potatoes
3 Add 2 tsp of chilli powder, 1/2 tsp of amchoor powder to the potatoes and mix well. Add green chillies and cooked peas if you prefer to. Roll them into medium sized balls of say 5-7 cms spherical dia
4 Take 150 gms of maida and add 2 tsp of oil and 50 ml of water and mix well. Make a soft dough. Make tiny balls of the dough and roll them with a rolling pin. To avoid the maida sticking to the surface, sprinkle maida powder on the work table and on the dough before and while rolling. Sprinkle ajwain seeds while pressing/ rolling
5 Cut the circle in 2 halves. Place one of the potato balls in the semi-circle and moisten the edges of the circle with water. Stick the edges and make marking with a fork/knife
6 Fry the samosa in a deep pan with vegetable oil
7 Garnish with Amchoor Powder
There you go samosas that easy
