Preparation Time: 10 minutes
Cooking Time: 10-15 minutes
Serves: 4
Serving Size: 2 samosas
Tags: Gluten-Free, Dairy-Free, Soy-Free, Egg Free, Peanut Free
INGREDIENTS
FOR DOUGH |
|
Gluten Free All Purpose Flour
|
80 grams
|
Oil
|
1 tbsp.
|
Salt
|
¼ tsp.
|
Warm Water
|
For kneading the dough
|
FOR FILLING |
|
Potato
|
150 grams
|
Onion (Chopped)
|
1 small
|
Green Chilli (Finely Chopped)
|
1-2
|
Dry Mango Powder
|
1 tsp
|
Chat Masala
|
½ tsp.
|
Red Chilli Powder
|
¼ tsp.
|
Salt
|
To taste
|
Black Pepper Powder
|
½ tsp.
|
Coriander Leaves
|
A few
|
Cumin Seed Powder
|
½ tsp.
|
Oil
|
1 tsp + for frying
|
METHOD
- Sift the flour, add salt and rub in oil with fingertips and make a dough using warm water.
- Boil Peel and mash potatoes.
- Heat oil in a nonstick pan and add chopped onions. Sauté on a medium heat till onions turn translucent.
- Add green chili, sauté for a second and then add the mashed potatoes.
- Add salt and all the dry spices. Mix well and cook on a low flame for 3-4 minutes.
- Now add chopped coriander leaves, mix well and remove from fire.
- Allow the mixture to cool.
- To make samosas, divide the dough into 4 equal parts.
- Take one part and carefully roll it into a thin chapatti using a little flour for dusting if required.
- Cut into two halves.
- Shape each half into a cone and fill with the potato stuffing and close the edges using a little water.
- Heat oil in a kadhai and deep fry the samosas till golden brown.
- Serve hot with chutney.
Note: You can make these samosas using any other stuffing as well.
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