Homemade Potli Samosas with Potato and Pea Filling
Ingredients
Stuffing
- 2 medium potatoes, boiled and mashed
- 1/4 cup peas, thawed and mashed
- Salt to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon turmeric powder
- 1 teaspoon mango powder
- 1 teaspoon cumin seeds
- Red chilli powder (Kashmiri)
- 2 tablespoons coriander leaves
Dough
- 1 cup spelt flour
- 1/4 teaspoon salt
- 2 tablespoons oil or ghee
- Oil for frying (or bake as alternative)
Preparation
Add salt to flour, add oil and mix well to make a soft dough; leave it aside until the mixture is prepared.
In a nonstick pan, add oil, then add cumin seeds and let them splutter. Add spices, mix well, then add potatoes and mix thoroughly. Add mango powder and coriander leaves, mix well, and cook for a few seconds. Cool the mixture for 5 to 10 minutes and make small balls.
Make small balls out of dough and roll them into thin disk shapes with a rolling pin. Cover them with a cloth to avoid drying. Place the mixture in the center of each dough disk, apply water to the edges for binding, fold into potli shape, and seal carefully. Fry on medium heat until golden brown.
Serve with any chutney and enjoy.