INGREDIENTS
12 samosa pattis (available readymade), ½ tsp cumin seeds, 3 green chillies, ¼ tsp green peas, ¼ tsp turmeric powder, ½ tsp chaat masala, ¼ bunch coriander, chopped, 300 ml oil for deep-frying, 1 tsp chilli powder, a pinch of garam masala, 250 g potatoes, boiled and mashed
METHOD
• Heat oil in a pan. Add the cumin seeds, chopped green chillies, green peas, salt, turmeric powder, chilli powder, coriander powder, chopped coriander, a pinch of garam masala and salt. Sauté for 2-3 minutes.
• Now add the mashed potato mixture and fry for two minutes. Remove from heat.
• Take one patti and rub with water.
• Place the prepared mixture on end of the patti and fold it into a triangular shape. Seal the edges properly.
• Similarly, fold all the 12 pattis to make triangular samosas.
• Deep-fry the samosas in hot oil till they turn golden in colour.
• Remove and drain the excess oil on absorbent paper. Remove and serve hot.
