Samosa

Ingredients:

• 200g of potatoes
• 2 cup of oil
• 1 ½ of maida
• 1 tsp of grated ginger
• 1 tsp of sugar
• 4 pcs of fried red chili
• 1 tbsp of dried methi leaves
• Salt to taste
• ½ tsp of turmeric powder

Procedure:

Filling:

1. Boil the potatoes for 10 mins in a pressure cooker
2. While the potatoes are being boiled, dip the dried leaves in 2 tbsp of water for 2 minutes
3. After boiling the potatoes, peel off the skins and mash them up
4. Pour 4 tbsp of oil in the frying pan and fry the grated ginger in oil for 2 to 3 minutes over medium flame
5. Add the methi leaves along with the water and the turmeric powder in the pan with grated ginger, fry the mixture for some time until the water is evaporated
6. After the water is evaporated from the mixture, add the mashed potatoes, salt, sugar, fried red chili to the mixture, fry the filling for sometime until a good smell comes out

Outer Cover:

1. Take the maida in bowl, add 5 tbsp of oil, some and make a dough out of the maida
2. Knead the dough in medium sized dough balls
3. Roll one of the dough balls into a circle shaped, around 6 to 7 inches in diameter and then cut the circle shaped dough in two parts
4. Now bring the two ends of the straight edge of the semi circled dough together and pinch them to form a cone
5. Fill the cone with 1 to 2 tbsp of with the potato filling
6. Pinch the open edge of the cone to seal the samosa
7. Your samosa is ready now. Repeat the steps with the remaining dough balls
8. Fry the samosas on low heat for 10 to 12 mins until the samosas become firm and light brown in colour
9. At this point, increase the heat to medium and fry until it gets nicely browned
10. Serve as you desire