Methi Samosa recipe - How to make Methi Samosa
For the covering- Combine all the ingredients and knead into a soft dough, using warm water.
- Cover and keep aside for 15 minutes.
- Divide the dough into 4 equal portions and keep aside.
For the stuffing- Heat the oil in a kadai and add the mustard seeds.
- When the seeds crackle, add the peas and saute for sometime.
- Add the ginger-garlic paste, turmeric and saute again for 2 seconds.
- Add all the dry masala powder and the the potatoes and saute till the mixture becomes dry.
- Add coriander leaves for the flavour and mix well.
How to proceed- Roll out each portion of the dough into a very thin 200 mm. (8") diameter circle.
- Cut each circle into 2 hlaves and make a cone of each half.
- Stuff each cone with a portion of the prepared filling.
- Seal the edges carefully with the help of the water and repeat with the remaining chapttis and the filling to make more samosas.
- Heat the oil in kadhai and deep-fry each samosa till they turn golden brown in colour from all the sides and are crisp.
- Serve hot.