Not only are these absolutely gorgeous but they are super delicious, filled with your favorite filling these rock!
2 cups of oil to fry
2.5 cups with flour
salt to taste
1 tsp ajwain or carom seeds
4 tbsp ghee or clarified butter
1 cup water (approximate measurement)
Bind dough and keep it aside for at least 25 min covered
Potato and Pea Filling:
2 tbsp olive
3 large potatoes boiled and peeled
1 cup blanched green peas
1.5 tsp salt
2 tbsp fresh chopped coriander
1 tsp fresh ginger and garlic
1/4 tsp red peper flakes
1/4 cumin powder
1/4 tsp coriander powder
1/4 tsp mango or aam chur powder
1/4 tsp mustard seeds
1/4 tsp cumin seeds
8 curry leaves
1 tsp lemon pepper
dash of turmeric
In a pan add the oil let it get a little warm then add the mustard seeds and cumin seeds, as soon as the mustard seeds pot add the ginger and garlic as well as the curry leaves and sauce till fragrant next just crush the boiled potatoes with your hands and add that to the pot followed by the spices and mix it well. Do a taste test to customize the taste according to your pallat. Keep it aside to cool
For the ground beef mixture follow the link below
You can add fresh onions and fresh coriander to give it that fresh taste make sure filling is cool before stuffing
Bind the dough with all the ingredients and make a good semi stiff dough and rest the dough for about 25 min (covered).
Divide the dough in two than roll it out in a big rectangle shape. Cut them in about 6 inches by 2 inch strips and follow the video tutorial to see how I have made the weave on these samosas.
Fry these on med heat until golden brown on both sides.