SAMOSA CHATPATA

SAMOSA CHATPATA
TIME : 30 MIN
INGREDIENTS :
METHODS : 1 bowl flour,1 tsp kalonji (onion seeds ),1 potato , 5-6 curry leaves , ½ bowl coriander leaves , 2-3 green chillies , 1 inch ginger ,5-6 garlic , 1/2 tsp corriander seeds , 1 tsp cumin seeds , ½ onion ,1/2 turmeric pwd , water , oil as required and salt to taste.
FOR DOUGH :
1. Make well in the flour , add warm 1 tbsp oil , salt , kalonji and mix well .
2.Now knead the soft pliable dough adding water as required .
Cover with moist cloth and keep aside for 15-20 min.
3.Knead again to make soft .
FOR FILLING
1.Boil potato , peel and mash . GREEN PASTE - Grind curry leaves , coriander leaves , green chillies , ginger- garlic , corriander seeds .
2.Heat very little oil put cumin seeds , sliced onion , green paste , turmeric pwd and mashed potato and salt to taste and cook for 2 min.
FOR SAMOSA :
1. Take a medium size ball of dough and roll it round , cut with knife into half ( semicircle ).
2.Apply water on all the sides of semi circle and in the hand make a cone shape . Put filling and close the opening .
3. Make 4 samosas , heat oil in kadhai when oil is hot put samosas and fry till golden brown on medium flame or else they will be oily.
4.Eat with ketchup , green chutney , tamarind chutney or fried green chilly .
TIPS :
1.While boiling potatoes in cooker , water should be under the grid and not above . Always put potatoes on grid to avoid over cooking and stickiness .
2. No need of tempering . All the ingredients can be directly added to mashed potato and can be used as filling Tempering only increases the flavor .
3.Oil used for tempering should be very little for cumin to splutter, filling should be non oily for comfort of filling samosas .
4. Heat oil in kadhai when oil is hot put samosas and fry till golden brown on medium flame or else they will be oily .