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Potato Samosa

 

Aloo Matar Ka Samosa | Sanjay Patel

Posted on 7. July 2011 by


Prabhupada: [...] Samosa. Where is samosa? There is only one left?
George Harrison: I’m okay, actually.
Conversation with George Harrison
His Divine Grace A. C. Bhaktivedanta Swami Prabhupada
July 26, 1976, London

Ingredients

  • For the cover:
  • 1 cup all purpose flour
  • water to knead dough
  • 2 tbsp oil
  • pinch of salt
  • For Stuffing:
  • 3-4 medium or large potatoes (boiled, peeled & mashed)
  • ½ cup green peas (boiled)
  • 1-2 green chili (finely chopped)
  • ½ tsp ginger (crushed)
  • 1 tbsp coriander (finely chopped)
  • ½ tsp garam masala
  • salt to taste
  • red chili powder to taste
  • ½ tsp. dry mango powder (Amchur)
  • 1 tbsp chopped cashews (optional)

 

Method:
For the cover (samosa cone or shell):
Mix all the ingredients (salt, oil, ajwain) except water. Add a little water at a time. Pat and knead well for several times into a soft pliable dough. Cover it with moist muslin cloth and keep aside for 15 minutes.

Stuffing:
In a bowl, add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala), green chili and ginger. Mix well. Add green peas, cashews and raisins and mix well. Add coriander and keep aside.

Making the Samosa.
Make small rolls of dough and roll it into a 4”-5” diameter circle. Cut it in two parts to form a semi-circle. Take one semi circle and fold it like a cone. Use water while doing so.
Place a spoon of stuffing in the cone and seal the third side using a drop of water.
Heat oil or ghee in a frying pan and deep fry till golden brown on a medium flame.
Serve hot with mint and hot green chutney, tamarind chutney and tomatoe sauce.

Fruit Serving.
Cut all large fruits into smaller pieces about an inch in size. Refrigerate and serve with the samosa. This makes a great combination and also offsets some of the heat from the samosa. Serving fruits as shown in the picture is optional but goes well. Offer to Srila Prabhupada!

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