INDIA
Ingredients
SCHOOL :
ST. MARK’S SENIOR
SECONDARY PUBLIC
SCHOOL, JANAKPURI
Starter
For Outer Crisp Cover:
• 1½ cups Maida Flour
• 1 teaspoon Carom Seeds (ajwain)
• 3 tablespoons Ghee/Oil
• Salt to taste
Ingredients For Stuffing:
• 3 medium Potatoes
• 1/2 cup Green Peas (mutter)
• 1/2 teaspoon Cumin Seeds (jeera)
• 1 tablespoon Green Chilli-Ginger
Paste
• 1/2 teaspoon Red Chilli Powder (lal
mirch)
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Garam Masala
Powder
• 1 teaspoon Dry Mango Powder
(aamchur)/ Lemon Juice
• 1 teaspoon Fennel Seeds Powder
(saunf powder)
• 5-6 Mint Leaves, chopped, optional
• 2 tablespoons finely chopped
Coriander Leaves
• Salt to taste
• 2 tablespoons + for deep frying Oil
Preparation
1. Heat the oil in a non-stick pan and add the cumin
seeds.
2. When the seeds crackle, add the asafoetida and gingergreen chilli paste and sauté on a medium flame for a
few seconds.
3. Add the potatoes and green peas, mix well and cook
on a medium flame for 2 to 3 minutes. Mash lightly
using the back of the spoon.
4. Add the garam masala, dry mango powder, coriander
seeds and salt, mix well and cook on a medium flame
for 2 minutes, while stirring continuously.
5. Add the coriander, mix well and cook on a medium
flame for another 1 minute, while stirring continuously.
6. Divide the stuffing into 4 equal portions and keep
aside.
7. Knead the dough well till smooth and elastic and divide
the dough into 2 equal portions.
8. Roll out a portion of the dough into 150 mm. X 75 mm.
(6" x 3") diameter oval.
9. Cut the oval horizontally into 2 equal portions using a
knife.
10. Take a portion and join the edges to make a cone.
11. Stuff the cone with a portion of the stuffing and app ly
little water on the edges to seal it.
12. Repeat with the remaining dough and stuffing to make
3 more samosas.
13. Heat the oil in a kadhai and deep-fry the samosas on a
medium flame till they turn golden brown in colour
from both the sides. Drain on absorbent paper.
14. Serve hot with chutney.
BHAVNEET KAUR
14