Roxy
New member
SAMOSAS:
6 medium sized potatoes (peeled, cut in half & boiled until tender)
2 medium sized onions (chopped fine)
3/4 cup Frozen Peas
1 small Green Chili Pepper (minced fine)
1 Garlic Clove-(pressed)
1 tsp. Ginger-(finely grated)
1 tsp. Chili Powder
1/4 tsp. Turmeric Powder
1 tsp Garam Masala Powder
2-1/2 tsp. Cumin powder
1 tsp Corriander Powder
1/4 tsp. Sugar
Salt-(to taste)
3 tsp. Oil
Boil potatoes, cool and cut into cubes. Heat the oil in a pan and add cumin.
When cumin begins to sputter, add onion and minced green chili pepper and fry it on medium heat until tender, light and brown.
Add ginger, garlic and the remaining spices and fry on medium heat. Add Garam Masala, cubed potatoes, peas and mix well.
Samosa layer:
4 cups Flour
1-1/2 cups Cold Water
3 tsp. Oil
1/2 tsp. Salt
Oil-(for frying)
Mix the flour with the oil, water, salt. Knead by hand to make a soft dough.
Cover with a moist cloth and set on top to prevent dough from drying out. Divide the dough into small portions and roll into rounds the size of a lemon.
Cut the rounds in half, fold each into a cone shape. Seal the sides of the cone with water and fill with potato mixture. Seal with water.
Deep fry the Samosa on medium heat until they are golden brown. Place on paper towel to absord excess oil.
**Can use spring roll wrappers or egg roll wrappers, depending on what size you want to make them.
6 medium sized potatoes (peeled, cut in half & boiled until tender)
2 medium sized onions (chopped fine)
3/4 cup Frozen Peas
1 small Green Chili Pepper (minced fine)
1 Garlic Clove-(pressed)
1 tsp. Ginger-(finely grated)
1 tsp. Chili Powder
1/4 tsp. Turmeric Powder
1 tsp Garam Masala Powder
2-1/2 tsp. Cumin powder
1 tsp Corriander Powder
1/4 tsp. Sugar
Salt-(to taste)
3 tsp. Oil
Boil potatoes, cool and cut into cubes. Heat the oil in a pan and add cumin.
When cumin begins to sputter, add onion and minced green chili pepper and fry it on medium heat until tender, light and brown.
Add ginger, garlic and the remaining spices and fry on medium heat. Add Garam Masala, cubed potatoes, peas and mix well.
Samosa layer:
4 cups Flour
1-1/2 cups Cold Water
3 tsp. Oil
1/2 tsp. Salt
Oil-(for frying)
Mix the flour with the oil, water, salt. Knead by hand to make a soft dough.
Cover with a moist cloth and set on top to prevent dough from drying out. Divide the dough into small portions and roll into rounds the size of a lemon.
Cut the rounds in half, fold each into a cone shape. Seal the sides of the cone with water and fill with potato mixture. Seal with water.
Deep fry the Samosa on medium heat until they are golden brown. Place on paper towel to absord excess oil.
**Can use spring roll wrappers or egg roll wrappers, depending on what size you want to make them.