For The Covering
Maida/All purpose flour- 1cup
Oil- 1tbsp
Lukewarm water
salt to taste
1 tsp oil
For The Filling
Boiled potatoes- 2(grated)
grean peas- 1/2 cup
Green chilli- 2(coarsely crushed)
Garlic- 2 Cloves(crushed)
kasuri methi- 1/4 cup
Chat masala- 1tsp
fennel and coriander seeds- 2tsp(roughly crushed)
Oil- 1tbsp
Salt as per taste
oil for deep-frying
Method:
For the covering
1.Sieve the flour and salt together.
2.Add the oil and knead into a soft dough using enough water.Cover it and keep aside.
For the filling
3.Heat the oil in pan, add the crushed fennel and coriander seeds and after a sec add potatoes and green peas, mix well .
4.Add green chilli,crushed garlic,kasuri methi,chat masala and salt and mix all well.
5.Remove from the flame and Keep aside.
6.Divide the dough into 8 equal portions.
7.Roll out each portion into a thin big chapati like using a maida.
8.Heat tava and cook each chapati on both sides for a few seconds.
9.Divide each chapati into two halves and make a cone of each half.
10.Stuff each cone with a portion of the prepared filling.
11.Seal the edges carefully with the help of the flour-water prepared paste.
12.Repeat with the remaining chapatis and the filling to make 16 more samosas.
13.Keep aside samosas for 10 min
Tips-you also can keep these samosas without fry in fridge for 2 days.
14.Heat the oil in kadai and deep-fry each samosa till they turn golden brown in colour from all the sides and are crisp.
