Samosa(Singara)

Ingredients:

For Cover:

1 cup all wheat flour (Maida)

Water to Knead dough

2 tbsp oil

½ tsp salt

1/4th tsp Ajwain (optional)

For Stuffing:

3-4 Potatoes (boiled, peeled & mashed)

½ cup Green Peas (boiled)

1-2 Green Chilies (finely chopped)

½ tsp Ginger (crushed)

1 tbsp coriander finely chopped

Few chopped Cashews (optional)

Few Raisins (optional)

½ tsp Garam masala

Salt to taste

Red chili powder to taste

½ tsp Dry Mango powder( Amchur) (optional)

Procedure:

For Cover:

Mix all the ingredients (salt, oil, ajwain) except water. Add a little water at a time. Pat and knead well for several times into a soft pliable dough. Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing:

In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well. Add green peas, cashews and raisins and mix well. Add coriander and keep aside.

Make small rolls of dough and roll it into a 4"-5" diameter circle. Cut it into two parts like semi-circle. Now take one semi circle and fold it like a cone. Use water while doing so. Place a spoon of filling in the cone and seal the third side using a drop of water. Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame). Serve samosa hot with hari chutney, tamarind chutney.

Aaloor Chop(Potato Pakora)

Ingredients:

5 potatoes

2 medium size onions

1 clove garlic

1 small piece ginger

1 tsp red chilli powder

1 tsp garam masala

Salt to taste

200-300 gm gram flour(or as needed for the coating)

Oil to fry

Procedure:

Boil the potatoes and keep aside to cool down. When cold, peel the potatoes and mash them. Make a paste of onion, garlic and ginger. Mix the spice paste with mashed potato thoroughly. Heat a little oil in the pan. Fry the mashed potato until it turns golden brown. Make a smooth batter of gram flour in water. Make small round-shaped pakoras out of the potato mash. Heat oil in a pan. Fry the pakoras until brown. Try to keep the heat low or medium to fry evenly. Drain excess oil on a kitchen towel. Serve hot with chutney or ketchup or muri(puffed rice).