¼ kg potatoes
Green peas combined
2 onions, sliced
2 green chiles, chopped
Spices (optional)
2 mint leaves
2 sprigs of cilantro (coriander)
Maida (all-purpose flour)
Water
Olive oil or vegetable oil
Salt
Vegetable oil, for deep frying
Steam the potatoes and peas separately. Cut the potatoes into small pieces.
Heat a dash of olive oil in a frying pan. Add onions and chilis, and sauté until the onions turn transparent.
Add the potatoes, peas, and spices. Sauté them while stirring until they are completely cooked.
Add mint leaves, and coriander leaves.
Mix the flour with enough water to make a stiff dough. Knead in 1 tablespoon of oil and a pinch of table salt. Knead it well.
Roll dough into even-sized balls (about 3.5 cm in diameter) and roll them out into circles using a rolling pin.
Cut each circle in half to make semi-circles.
Place a spoonful of the vegetable mixture onto the dough semi-circles, and fold on three sides to make each one into a pyramid shape.
Deep fry the samosas until golden and crispy.
- •Multiple variations are possible for filling. Lamb and other meats work well with samosa, as do peppers, rice, paneer and mince (keema).