INGREDIENTS
FOR THE COVERING
1 cup whole wheat flour
1/2 teaspoon carom seeds
salt to taste
FOR THE STUFFING
1/2cup shelled green peas
2 medium potatoes, cut into 1/2-inch cubes
1 teaspoon cumin seeds
1 inch ginger, finely chopped
3-4 green chillies, finely chopped
1 teaspoon dried mango powder
1 teaspoon garam masala powder
salt to taste
2tablespoons fresh coriander leaves, finely chopped
1.Mix the ingredients for the covering;add one-third cup
of water and knead into a stiff dough. Rest the dough covered
with a damp cloth, for ten to fifteen minutes.
2.Cook green peas in one cup of boiling salted water till soft. Refresh
in cold water and drain.
3.Heat a non-stick pan and lightly roast cumin seeds.
Add ginger, green chillies, potatoes, red chilli powder,
dried mango powder, garam masala and cook and salt to taste;
stir well to mix.
4.Sprinkle a little water over the mixture and cook, covered, till
potatoes are done.
5.Add cooked green peas and cook for five minutes on low heat.
Add coriander leaves and mix.
6.Let the mixture cool and divide into eight equal portions.
7.Preheat the over to 180c/350f/gas6.
8.Divide the dough into four equal portions and roll into
balls. Rolls each ball into an elongated oval sheet.
9.Cut each sheet into half. Dampen the edges with water.
Shape each half into a cone and stuff with a portion of the
potato and pea filling. Seal the dampened edges well.
10.Arrange the samosas on a baking tray and bake for twenty
to twenty-five minutes turning the samosas every five minutes.
11.Serve hot with date and tamarind chutney.
Tags: Baked Samosa, sanjeev kapoor