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These crisp and crunchy potato stuffed delights are a favourite of millions around the globe...the most popular streetfood in India.
Prepare the dough- combine maida and oil in a large bowl and with some lukewarm water knead into a stiff dough. Cover and keep aside.
Heat 1 tsp oil and add ginger and peas to it, cover and cook till peas are tender, now add the chopped and mashed potatoes and toss well.Add all the masalas now and season with salt.Add Panir in the end.Mix everything and let cool. Filling is ready
Now for the outer cover, pinch off 8 equal sized balls from dough and roll out thinly in a round shape like a chapati. Cut into half and fold this half into a cone, wet with a little water along the edges to seal in, now add the filling into this cone and seal to ensure that filling does not run out during frying.
Prepare all the samosas this way and keep covered under a damp towel
Heat oil for deep frying in a kadhai.Deep fry samosas in small batches on a medium flame. Drain on paper towels.
serve hot with tamarind chutney.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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