Pea potato samosa

Name: Pea potato samosa
Total time: 1200 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 tea spoon Turmeric powder; 2 tea spoon coriander powder; 1 tea spoon garam masala powder; 4 cup all purpose flour /refined flour; 2 tea spoon carom seeds; 4 table spoons ghee; 1 table spoon salt; 4 boiled potatoes; 2 cups peas; 2 green chillis; 2 table spoons Oil; 2 inch ginger; 5 cloves garlic; 2 tea spoon cumin seeds; 2 tea spoon red chilli powder; 1 tea spoon Black pepper; 2 tea spoon dry mango powder; 1 cup chopped coriander leaves

Satya Jha @cook_15953880

#goldenapron
#post_10
#week_10 : This recipe is made up of pea and potatoes basically so full resources of vitamin, carbohydrates and energy.

Satya Jha @cook_15953880

#goldenapron
#post_10
#week_10 : This recipe is made up of pea and potatoes basically so full resources of vitamin, carbohydrates and energy.

Saved

Ingredients

20 minutes

4 people

1 tea spoonTurmeric powder
2 tea spooncoriander powder
1 tea spoongaram masala powder
4 cupall purpose flour /refined flour
2 tea spooncarom seeds
4 table spoons ghee
1 table spoonsalt
4boiled potatoes
2 cupspeas
2green chillis
2 table spoons Oil
2 inchginger
5 clovesgarlic
2 tea spooncumin seeds
2 tea spoonred chilli powder
1 tea spoonBlack pepper
2 tea spoondry mango powder
1 cupchopped coriander leaves

Saved

Steps

20 minutes

1

For stuffing of samosa put pan on the gas stove at medium flame, pour oil. Once heated, put cumin seeds and once the seeds starts changing colour then add chopped garlic, ginger and green chilli paste and salt.
2

Then combine dry mango powder, coriander powder, coriander leaves, garam masala along with Turmeric and red chilli powder. Keep stirring the mixture the whole while. Next add boiled mashed potatoes,peas and stir yet again. With the help of the spoon mashed fully and mix entire mixture.
3

Now to prepare the dough, take a large bowl and combine all purpose flour along with cumin seeds, salt and black pepper according to your taste. Then add ghee and start kneading.
4

Make sure the dough turns out to be somewhat fine in it's texture. Cover the dough with a cotton cloth and keep aside for about half an hour. Then make small ball from this dough.
5

Once done, roll out few small size chapatis. Then cut it in the half. Now dipping your hands in water, fold the edges of the semi circle in order to give it a cone shape.
6

Take the filling and stuff the prepared mixture in it. Seal the ends properly by pressing the edges lightly with your fingers. Then heat oil in a pan and deep fry the somosa until they turn brown and crispy enough. Serve with any sauce and chutney.