Samosa Samagri Ingredients Below:
- 8 – 10 medium potatoes, boiled, peeled, and diced
- 3 tsp. oil
- ½ tsp. cumin seeds
- ½ tsp. hing (asafetida)
- 1 medium onion, chopped
- 3 – 4 green chilies, diced
- salt to taste
- 2 tsp. red chili powder
- ¼ tsp. turmeric powder
- 1 tsp. coriander powder
- 1 tsp. cumin powder
- 1 tsp. amchur (dried mango) powder
- chopped cilantro
For the Samosas:
- uncooked flour tortillas
- a thick paste of flour and water to seal the edges
- oil for deep-frying
To make the filling::
- Heat oil in a deep pan. Add cumin seeds and hing.
- When the cumin seeds change color, add the onions and green chilies.
- Fry till the onions start turning slightly brown. Now add the potatoes and all the dry powders – including salt. Mix well.
- Let this cook for a few minutes. Add the chopped cilantro. Mix well and turn off the heat. Set aside.
Soya Samosa Banane Ki Vidhi:
Heat oil for deep-frying in a kadai or pot with deep sides.
Take the flour tortillas. You can take a few at a time - I am showing one here to give you an idea.
Take the flour tortillas. You can take a few at a time - I am showing one here to give you an idea.
Cut the flour tortillas into thirds.
Make a cone – as shown in the pictures below. Smear a little bit of the flour paste along the edges and press to seal.
Fill the cone with enough potato mixture, making sure that you can close it without the filling overflowing.
Again smear a little bit of the flour paste and seal the edges.
Once you have a few ready, put them gently into the hot oil and fry till they are golden brown, gently turning them to make sure that all sides are cooked.
Serve hot with cilantro chutney and chai