For Making Samosa Pastry
2 cups all-purpose flour (maida)
1 ½ teaspoon carom seeds
2 teaspoon salt or add as required
8 tablespoons Ghee
8 tablespoons water or add as required
For Cooking Potato & Peas
3 medium-sized potatoes
½ cup green peas
2 cups of water
1 tablespoon mustard oil
½ teaspoon cumin seeds
1 teaspoon chopped ginger
2 teaspoons chopped green chillies
½ teaspoon red chilli powder
1 pinch hing – optional
1 to 2 teaspoons of Molo Mango Pickle
1 tablespoon chopped coriander leaves
oil for deep frying – as required, any neutral tasting oil
½ inch cinnamon
1 green cardamom
½ teaspoon cumin seeds
½ teaspoon fennel seeds
2 teaspoons coriander seeds
Making The Dough
- Take the flour, carom seeds, salt to a bowl. Mix them together and add some ghee to it.
- To make it more consistent, with your fingertips rub the ghee into the flour to get a breadcrumb-like consistency.
- The whole mixture should now clump together when joined and shall not fall apart.
- Add water in parts and knead the dough to make it firm.
- If the dough still looks a bit dry or floury, then add 1 to 2 tablespoons of water and knead.
- Cover the dough with a moist napkin and set aside for 30 minutes.
Making Potato Stuffing
- The first step to make the stuffing is to steam or boil the potatoes and peas till they are cooked completely.
- Peel the boiled potatoes and make small square like lumps of them and keep them aside for now.
- Next, roast all the spices.
- When the spices are at room temperature, grind them into fine powder.
- Heat oil in a pan, add the cumin seeds and crackle them.
Add the ginger and green chillies. Sauté for a few seconds until the raw aroma of ginger goes away.
Add the steamed green peas, red chilli powder, freshly ground spice powder and asafoetida.
- To make the stuffing all the more delicious, add 2 tablespoons of MOLO Mango Pickle
- Stir and sauté on low heat for 1 to 2 minutes.
- Add the potato and mix well and sauté for about 2 to 3 minutes on low heat with frequent stirring.
- Keep this aside to cool down.
Assembling & Shaping
- Now after the dough has rested, divide the fillingthat we had prepared into 6 parts for 6 samosas.
- Take each piece and roll it in your palms first to make a smooth ball.
- Then roll it with a rolling pin/belan keeping the thickness to about 1 mm throughout.
- Cut with a knife through the centre of the rolled samosa pastry.
- With your fingertips, spread some water all over the edges so that its curved and the oil doesnt seep in.
- Join the ends to give it the shape of a samosa.
- Press the edges so that they are sealed well.
- Stuff the samosa cone with the stuffing.
- Prepare all the samosa this way and keep covered with a moist kitchen napkin.
- Heat oil in a kadai for deep frying. Then, add stuffed samosa & quickly reduce the flame to low.
- Turn over in between and fry until golden. Fry them in batches.
Serve hot with an extra serving of Molo Mango Pickle!