Golden brown triangular patties made of flour and stuffed with spicy boiled potatoes & peas mixture. These sumptuous samosas are topped with chana masala, chutneys and chopped onions to serve them as chaat.
| Time: 60 minutes
For Samosa Crust/Covering:
1 cup plain flour
11/2 tablespoon fine semolina
2 tablespoons oil
1/2 teaspoon carom seeds (ajwain)
1/4 teaspoon salt or to taste
For the Filling :
1 tablespoon oil
1 cup boiled potatoes (peeled & chopped)
2 tablespoons boiled peas
1 green chilli, finely chopped
1 teaspoon finely chopped ginger
1 tablespoon finely chopped coriander leaves
Salt to taste
Oil for deep-frying
4-5 tablespoons green chutney (recipe link at the bottom)
4-5 tablespoons tamarind chutney
2 cups chana masala (recipe link at the bottom)
1 cup finely chopped onions
To prepare the filling for the samosas, heat oil in a pan, add cumin seeds and let them splutter. Add boiled potatoes, boiled peas, coriander leaves, salt, coriander powder, red chilli powder and amchur. Mix well and cook on medium heat for 1 minute. Keep aside and let them cool.
Combine the flour, semolina, carom seeds, oil and salt in a bowl and knead a firm dough using little water. The dough should be firm but pliable.
Divide the dough into 4-5 equal sized balls and roll each ball into a flat disc slightly thicker than a roti. Cut each disc into 2 semi-circles using a knife.
Make a cone of each semi-circle and stuff it with a tablespoon full of filling. Seal the edges using little water. Repeat the same process for rest of the samosas.
Heat the oil in a kadhai and deep-fry the samosas on medium heat till golden brown. Take them out in a dish lined with kitchen towel.
Place the samosa in a serving dish. Pour some chole, green chutney and tamarind chutney. Sprinkle finely chopped onions.
Green Chutney Recipe
Chana Masala Recipe