Popular
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Recipe
* 1/4 kg potatoes and green peas combined
* 2 onions
* 2 twigs mint leaves
* 2 green chillis
* 2 twigs of cilantro (coriander)
* Maida (all-purpose flour)
* A little olive oil
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Preparation
1. Steam the potatoes and peas separately.
2. Cut the onions into small slices.
3. Pour some olive oil into a frying pan.
4. Add onions and cut green hot chillies and sauté the onions until they turn transparent.
5. Add the vegetables and sauté them while stirring, until they are completely cooked.
6. Add mint leaves and coriander leaves (cilantro).
7. Mix flour with water to make a stiff dough. Knead it well.
8. Roll into even-sized balls and roll them out into circles using a rolling pin.
9. Cut into 12 semi-circles.
10. Place the curry and fold on three sides to make into a cone shape.
11. Deep fry until it becomes crisp.
Note: Multiple variations are possible for filling. Lamb and other meats work well with samosa, as do peppers, rice, and mince (keema). |
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