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LOCATION: Recipes >> Indian >> Samosas 03

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SAMOSAS
Yield: 16 samosas

1 c flour
1/2 c water
5 ts oil
pinch salt

4 md potato
1 ts cumin seed
1/2 ts red chili powder (opt)
1 ts pepper
1 c peas
salt to taste
2 ts oil
1/2 bn coriander leaves

Add pinch of salt and oil to the flour, and mix it well. Add water
slowly to flour and knead well to make a soft dough.

Boil potatoes. When tender, peel and cut into small pieces. Boil
peas and set aside. Pluck cilantro leaves, wash, chop and set
aside. In skillet, heat oil. Add cumin seed followed by potatoes
and peas. Add salt and pepper. Mix well and let simmer for 5
minutes. Let cool and add coriander (cilantro) leaves.

Take a ball of dough and roll it round, flat and very thin like a
tortilla. Cut in half. Bring the two ends of the straight end
together in the form of a cone, and seal the end with water. Put
about 1 teaspoon of filling in the cone pocket and seal the top
again with water. Deep fry samosas in oil at medium heat until
brown. Serve with chutney or ketchup. (You can use egg roll skins
or flour tortillas instead of making dough and use the same filling.
Make into any shape you want.) Makes 14 to 16 samosas.

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