Today as soon as I opened my inbox, the first thing that drew my attention was Dhivya’s sweet letter! :) I immediately decided to post the long overdue samosas, which have indeed become cold lying in the photo section of our blog for too long! :D It would be a lie to say that I could’nt type the recipe which takes only 15 minutes . The computer was not available to me for 2 weeks in December and I just lost the habit of blogging. Dear Srivalli I am finally posting the samosas which you saw in my flickr account! Thanks dhivya for inspiring me to start blogging regularly again and obviously this is my entry for the Potato Fe(a)st hosted by you! :)
Bring the corners together and seal the edges well.
For the filling
- Potato – 1/2 kg
- Green peas – 1/2 cup
- Onion – 1 large
- Ginger – 1/4 inch finely chopped
- Green chillies- 2 nos
- Curry leaves – 1 twig
- Coriander leaves – 2 twigs
- Turmeric powder – 1/4 teaspoon
- Hing – 1/4 teaspoon
- Cashews – 4 nos
- Oil – 2 teaspoons
- Salt – to taste
- Garam masala powder – 1 teaspoon (optional)
For the covering
- Maida – 1 cup
- Salt – 2 pinches
- Ghee – 1 table spoon
- Oil for deep frying – 2 cups
- Wash and pressure cook the potatoes. Steam the peas in a MW for 3 minutes.
- Skin the potatoes and allow to cool. Finely chop the cashews, onion, ginger, green chillies, coriander leaves and curry leaves.
- On a medium flame, heat 2 teaspoon oil in a kadai, add cashews. Once it is light golden, add onions and other chopped ingredients and keep stirring.
- Add the green peas, turmeric, garam masala, hing and salt. Mix well.
- Mash the potatoes and add to the kadai and mix well. cook for a minute, stirring continously and put off the flame.
- In a bowl mix maida, salt and ghee. Add very little water to form a stiff dough.
- Make 1 inch balls out of the dough and roll into thin triangles as shown in the picture.
- Place some filling in the center and close the triangle to form a pyramid as shown in the picture. Press the edges well to seal. You can prepare these samosas and keep in the fridge for 1 hour before frying.
- Fry the samosas in oil on medium flame. Serve with Tomato ketchup.
The potatoes should be mashed only after they cool. This keeps he filling dry and the samosa stays crisp. You can pressure cook the potatoes atleast an hour earlier.
The outer covering dough must be stiff. If it is soft the samosas will become soggy very soon.
Keeping the samosas in fridge in a flat container before frying also helps to get crisp samosas.