Making the Samosa crust:
Mix all the ingredients in a bowl, using warm water and make dough.
Cover in muslin cloth and keep aside for 20 minutes.
Divide into equal size ball and keep aside.
Making the Samosa filling:
Heat the oil in a pan add the mustard seeds.
When they splutter add the peas and fry for 2 minutes on medium flame.
Add the ginger-garlic paste, turmeric and saute for a while on high flame.
Add all the powder masala, fennel seeds, salt and potatoes and fry very nicely till it becomes dry.
Add the coriander, mix well. Keep aside.
Making the Samosa:
Roll out the dough in small thin round chapati.
Cut the chapati into half.
Make a cone of the half chapati and add the filling into it and close it with the help of water.
Repeat the same procedure with the remaining dough and the filling to get more samosas.
Heat the oil in a kadhai and deep-fry the samosa on a low flame till the desired golden brown colour from all the sides is achieved.
Serve hot with green chutney and sauce.
Camera eye – Paresh wayangankar
He can be contacted for any of your professional shooting needs on Email id-pareshwayangankar@yahoo.com/ pareshactive@gmail.com / pareshactive@rediffmail.com or Mobile no- 9820149322 / 9967350679
Uttpal K
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