Mini Samosa Starter (indian Fried Snack With Potato Filling)

Another of our delicacies

photo of
For cover
Maida 1 cup
Ajwain 1 tsp
Salt to taste
Oil 2 tbsp
For Stuffing
Boiled Potatoes 2
Boiled Peas handful
Green chillies 1
Ginger chopped 1 tbsp
Garlic chopped 2 tbsp
Dhana jeera powder 2 tbsp
Dry Red chilli 1
Mango powder 1 tsp
salt to taste
oil for frying
oil 4 tbsp
Cumin seeds 1 tsp
Garam Masala 1/2 tsp
Mix ajwain, maida, oil, about 1/4 tsp salt and required water and knead in to a stiff dough
Grind ginger, garlic and green chili and make a paste.
Dry roast the red dry chilli, crush and mix with dhana jeera powder.
In a kadhai add 4 tbsp oil. when hot add cumin seeds.
Now add green ginger garlic paste nad saute for few seconds,
Add dhana jeera and dry red chilli, garam masala, mango powder, salt to taste
Mix everything well and cook for 3 mins.
Now crumble the potatoes with hands and add to the kadhai.
mix everything well.
Let it cook for 3 more minutes
check salt nas keep aside to cool.
For making samosas, heat oil for deep frying.
While the oil heats up, make small portions of the dough.
Roll up in to small rounds, fold in you hands like an ice cream cone and add a spoonful of potato stuffing in it.
Wet the edges with a wet finger and press tightly to seal.
Deep fry the samosas on low heat for 5-7 mins on either side or till golden brown and crisp.
Serve hot with green chutney
These samosas can be made in any size.
To be served with green chutney or imli chutney.