0
(0)
CATEGORY CUISINE TAG YIELD
Grains Indian Appetizers, Indian 4 Servings

INGREDIENTS

3 tb Oil
1/4 ts Whole cummin seeds
450 g Potatoes, diced into 1cm
Cubes
1 Green chilli, finely chopped
Pinch of turmeric
1/2 ts Salt
75 g Peas
1 ts Ground roasted cummin
225 g Plain flour
1 ts Salt
3 tb Oil
Approx. 100ml hot water
Oil for deep frying

INSTRUCTIONS

FILLING
DOUGH
1.  To make the filling, heat the oil in a karahi(wok) over medium high
heat and add the cummin seeds. Let them sizzle for a few seconds.
2. Add the potatoes and green chilli and fry for 2-3 minutes. Add the
turmeric and salt and, stirring occasionally, cook for 5 minutes.
3. Add the peas and the ground roasted cummin. Stir to mix. Cover, lower
the heat and cook a further 10 minutes until the potatoes are tender. Cool.
4. To make the dough, sieve together the flour and salt. Rub in the oil.
Add enough water to form a stiff dough. Knead for 10 minutes until smooth.
5. Divide into 12 balls. Roll each ball into a round of about 15cm/6"
across. Cut in half.
6. Pick up one half, flatten it slightly and form a cone, sealing the
overlapping edge with a little water. Fill the cone with 1.5 tsp of the
filling and seal the top with a little water.
7. Make all the samosas in the same way.
8. Heat the oil in a karahi(wok) over medium heat. Put as many samosas as
you can into the hot oil and fry until crisp and golden. Drain. Serve with
a chutney or your favourite chilli or tomato sauce.
Source: Mum
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by "I. Chaudhary"
<imranc@onthenet.com.au> on Jul 7, 1997

A Message from our Provider:

“Read the Bible — It will scare the hell out of you.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?