Patti Samosa

Patti Samosa

Servings : Approximately 20-23 Medium Samosas

Ingredients:
2 cups maida (All Purpose Flour)
1 cup Chickpea Flour (Besan)
4 tbsp Oil
1 to 1.5 cup Green peas
2 Potatoes
3-4 green chilies, finely chopped
3/4 cup shredded Coconut
For Tempering: 3-4 tbsp Oil, 1 tsp Mustard Seeds, 1 tsp Cumin seeds, 1/2 tsp Asafoetida Powder, 1 tsp Turmeric Powder
1 tbsp Garam Masala
1 tbsp Lime Juice
Salt to taste
Oil For deep Frying





Method:
1) Sift Maida and Besan together in a Bowl. Heat 4 tbsp Oil in a small skillet to high temperature and put into flour. Add salt to taste. Then add water and make tight dough.
2) Peel pototoes and make small cubes. Heat 3-4 tbsp oil in a nonstick pan. Add mustard seeds, cumin seeds, Asafoetida powder, turmeric powder and green chilies and sauté for few seconds. Then add potato cubes and green peas. Add little salt. Put the heat on medium. Sauté for a minute. Cover the pan with lid. Sauté in between. Check with spoon whether potato cubes and peas are cooked properly. Once potatos and peas are done add shredded coconut, garam masala, lime juice and salt if needed.
3) Make 1 inch balls out of the dough. Roll it with roller and make thin round shaped roti (tortilla). preheat tawa or flat griddle. Place this tortilla on heated tawa. Immediately after 4-5 seconds turn the side and keep the other side also for 4-5 seconds. We need this tortilla half cooked. This will reduce the oil bubbles on samosa's surface which usually occurs while deep frying.
4) Take 1/4 cup all purpose flour. Add water in it and Make a thick paste.
5) Take half cooked tortilla and cut into 2 half. Make a cone of each half and stick the edges with all purpose flour paste. Put 1 or 2 tbsp stuffing in the cone and close the cone and stick edges with the paste. Deep fry these samosas.
Serve samosas with tamarind chutney or green chutney.

Labels:
Samosa Recipe, Indian Samosa, Fried Snacks, Potato and green peas recipe