VERY POPULAR INDIAN SNACKS!!

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ALOO SAMOSAS

Flour 100gms

Clarified butter 20gms

Salt to taste

Ajwain (carom seeds) a pinch

Water to make the dough

FILLING-

Oil / ghee 10ml

Boiled potatoes 400gms

Boiled peas 20gms

Coriander seeds ½ tspn

Cumin seeds a pinch

Red chilli powder ¼ tspn

Chopped green chillies 2nos

Crushed peppercorns 4nos

Garam masala powder 1gm

Fine crushed cashew nuts 10gms

Raisins 5gms

Pomegranate seeds (dried) ½ tspn

Dhania (coriander) leaves chopped 5gms

Dry fenugreek leaves a pinch

FRYING-

Ghee / oil to fry

PREPARATION:

Rub flour, salt, ajwain and melted ghee with finger tips. Add in water, mix; knead to form small dough. Cover with moist cloth and rest the dough for 10 minutes. Divide the dough into balls of equal size weighing 30gms each. Press and roll out into circular shape about 6 inch diameter. Divide into half, cover with a moist cloth, and keep aside.

For filling, heat ghee or oil. Crackle the cumin and coriander seeds until dark brown. Add in mashed / diced potatoes and rest of the ingredients and Stir for 2minutes over medium fire. Spread out on a tray and cool. Filling is ready.

 To make samosas, give the divided rolled out sheets a triangular shape by brushing the edges with water and then securing the sides. Put the filling inside and close the samosas by joining the open sides and pressing with finger tips. Deep fry in medium hot oil turning occasionally until golden brown. Remove and drain the samosas over a colander. Transfer to a plate or a platter and serve hot with mint chutney, tamarind saunth or tomato ketchup.

An excellent snack, popular all over India.

NOTE- FRIED GROUND NUTS MAY ALSO BE ADDED TO THE FILLING.