Samosa

Summer is over and its starting to get cloudy/foggy with occasional drizzles. What could be better than watching it rain by the windowsill enjoying fresh hot samosas. That's what set the mood to try it out at home. I picked the recipe from Manjula's kitchen and I am very thankful to her for sharing it with us.

Ingredients for stuffing:
3 boiled potatoes cubed
2 green chilies
1/2 cup green peas
1 tsp cumin
2 tbsp garam masala
1 tbsp coriander powder
salt

Ingredients for the shell:
1 cup all purpose flour
1 tbsp semolina (rava)
About 1/2 cup water
2 tbsp oil
salt

Method for the outer shell:
Mix all the ingredients for the shell and knead to make a smooth dough(stiff like chapathi dough so you can roll them). The more you knead the crunchier the shell gets, so knead away :) Leave the dough covered with a wet kitchen towel for about 20 mins.

Method for the stuffing:
Heat a little oil in a pan and cumin followed by chilis, all the spices and then the peas. Let the peas cook through and then add potatoes and salt.Mix well and leave covered for 5 mins and turn off the heat.

Assemble the samosa:
Make round balls of the dough and then roll them into a circle, cut the circle into half using a knife. Place the stuffing in one semi circle then fold it into a triangle. Seal all the sides using little water. Deep fry them so that they are golden brown.

Serve with green chutney.