You will need either chapathi dough or frozen samosa leaves for the covering.
Things you require for the filling:
cooked and mashed potato – 1 cup
boiled veggies (carrot-1/4 cup, peas-1/2 cup)
diced onions – 1/2 cup
ginger garlic paste – 1 tsp
chilly powder – 1 tsp
turmeric powder – 1/2 tsp
garam masala – 1 tsp
coriander leaves – few sprigs chopped finely
cooking oil- 1tbsp
chopped cashews – 1/4 cup (optional)
now to prepare the filling , in a pan pour oil , add cashews followed by onions, when they get translucent add ginger garlic paste and saute until the raw smell goes, now add all the powders and fry for a while.Add cooked veggies and mashed potatoes and mix well and keep stiring for 5 minute and finally top it with chopped coriander leaves.
if you are using store brought samosa leaves , leave the leaves in normal temp for about 1/2 and hour , make a thick paste out of wheat flour and water and keep aside.take one leaf make a cone add the filling and cover it over with remaining portion and stick the edges using the wheat flour paste.
if you are using chappathi dough make small balls, roll them into circles and cut in to semi circles. make a cone add the filling and seal the edges.
Deep fry the filled coverings in hot oil and serve with katta meeta chutney or tomato sauce.
you can freeze the filled samosas and use it as and when required. Thing to be taken care is you need to place them in room temperature for abt 1/2 and hour before frying or defrost it in your oven before deep frying.
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