INDIAN SAMOSA oyoyo ramadan

admin maijidda belloo I INGREDIENTS Nutrition
PASTRY
1 cup all-purpose flour
2 tablespoons vegetable oil
FILLING
2 large potatoes (boiled)
1 onion, chopped
2 green chilies, very finely chopped
3 tablespoons oil
1⁄2 teaspoon ginger, grated
1⁄2 teaspoon garlic, crushed
coriander seed
1 tablespoon cilantro, finely chopped
1⁄2 lemon, juice of
1⁄2 teaspoon turmeric
1⁄2 teaspoon garam masala
1⁄2 teaspoon red chili powder
salt DIRECTIONS
Mix together the flour, oil and salt.
Add a little water, until mixture becomes crumbly.
Keep adding water, kneading the mixture till it becomes a soft pliable dough.
Cover with a moist cloth and set aside for 20 minutes.
Beat dough on a work surface and knead again.
Cover and set aside.
FILLING.
Heat 3 tbsp oil.
Add ginger, garlic, green chillies and few coriander seeds.
Stir fry for 1 minute, add onions and saute till light brown.
Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala.
Stir fry for 2 minutes.
Add potatoes.
Stir fry for 2 minutes.
Set aside and allow to cool.
Divide dough into 10 equal portions.
Use a rolling pin, roll a piece of dough into a 5" oval.
Cut into 2 halves.
Run a moist finger along the diameter.
Roll around finger to make a cone.
Place a tablespoon of the filling into the cone.
Seal the third side using a moist finger.
Deep fry the samosas on low to medium heat until light brown.
Serve with tomato sauce or any chutney you love.

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