Samosa can be enjoyed as an appetizer or snack any time of the day. Although on a wet rainy day, it is extremely delicious when enjoyed hot with a cup of tea!
1-2 medium potatoes
1 onion chopped
1-2 cloves garlic
a little piece of ginger
1 tsp dried mango powder (amchur)
1 tsp garam masala
1 tsp red pepper powder
1-2 tbsp oil
1 tsp cumin seeds
2 cups all purpose flour (or maida)
1-2 tbsp butter or ghee
salt to taste
Mix the flour, with butter (or ghee) and salt. Add some water and mix into a ball. Cover and set aside.
Boil the potatoes unpeeled and set aside. In a pan, add the oil, turmeric powder, some cumin seeds and fry. Add the chopped onion, jalapeno, garlic and ginger and continue frying until slightly brown. Add the peas and cook for 5-10 minutes on low flame. Peel the cooked potatoes, mash and add them to the pan. Add salt, red pepper powder, garam masala. Mix well and continue cooking for another 5-10 minutes. Finally add the chopped cilantro and remove from heat.
In a frying pan, add 2 cups of oil and heat. Meanwhile knead the dough and divide into 4-6 portions. Roll out each portion on a flat surface with a rolling stick into a six or eight inch circle. Cut the circle into two halves. Add 1-2 tbsp of filling to each half and fold into a triangle sealing the edges. Deep fry each samosa in the oil until lightly golden.
Serve hot with mint chutney and sweet and sour tamarind date chutney. Enjoy with a hot cup of tea!
Tamarind and date chutney