| Ingredients: 1 1/2 Cup(s) unbleached flour 3 Tablespoon(s) oil, vegetable 1/2 Teaspoon(s) coursely ground ajwain seeds 1/2 Teaspoon(s) salt 3/10 Cup(s) water 2 Cup(s) oil, peanut |
Directions:
Place the flour, oil, salt and spice in a food processor to mix. With the motor running add the water until a ball forms that doesn't stick to the sides of the bowl. Remove to another bowl, cover with plastic wrap and let rest a least 1 hour and up to 4 hours. Lightly oil your clean hands then divide into 12 balls. Cover with aluminum foil and set aside. Working with each ball separately, flatten it into a disc with your fingertips, coat well with dry flour then roll with a rolling pin into a 6 to 7 inch circle of uniform thickness. Cut the circle in half and brush with water along the straight edge. |
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Potato Samosa Filling (
Required ) :
5 medium potato, russet 2 Tablespoon(s) oil, peanut 2 Teaspoon(s) cumin seeds 1/2 Teaspoon(s) coursely ground fenugreek seeds 2 Tablespoon(s) peeled and minced ginger 2 minced with seeds pepper, serano 1 1/2 Tablespoon(s) ground coriander 1/2 Teaspoon(s) salt 1/2 Teaspoon(s) garam masala 1/4 Cup(s) chopped fresh cilantro 1 Teaspoon(s) mango powder 1/2 Cup(s) peas, frozen |
Directions: Cook the potatoes in lightly salted boiling water to cover until tender, about 20 minutes. Drain, let cool, then peel and finely chop. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the fenugreek seeds and mix in the potatoes and peas. Stir about 2 minutes, then add the ginger, green chile peppers, coriander, salt, and garam masala, and stir occasionally until the potatoes are golden, about 10 minutes. Add the cilantro and mango powder and cook another 5 minutes. Remove from heat and let cool before using. |