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Samosas with a twist from Mahanandi
I decided to make something to munch in the evening as we had a simple lunch on our anniversary day. Me and K mutually decided to make these from I am posting the same with Indira’s kind permission. K did most part of rolling of the dough , so half the credit goes to him .The description was simple and easy to make and I kneaded the dough and made the curry. What I didn’t do was as indira mentioned , to grind the peas coarsely . I kneaded the dough with all purpose flour, a little salt and a few drops of oil. While the dough was settling down, I made the stuffing by boiling 2 medium sized potatoes and then mashed them . Also sauted onions in oil , added a green chilli and then added whole peas and then potatoes. Mixed the well and added salt and a pinch of turmeric to complete it . The stuffing was perfect, just as in store bought samosas. What didn’t work for me was the dough after I went back to look at it half hour later. K and I realized the the dough should have been of a harder consistency like we knead for pooris instead of kneading it like for chapatis. I didn’t get the perfect shape of the Potlis because of the way I kneaded . Next time, I would be extra careful. Everything else worked fine and they tasted every bit fantastic!
Click here for the original Recipe
* Update on 04/02/2008
I tried making the dough harder than the chapati dough and I didnt have to use corn starch , instead just used water to bind the potli and used a deep fryer to fry.
Comments
They look quite good, Deepika. Glad to hear that you two had a wonderful meal.
Another problem I had with this recipe was sometimes the pouches spread out in oil. I had to close them tightly to prevent that mess.
Indira
April 9th, 2007
Happy Anniversary to you both!
Indira
April 9th, 2007
Thanks for the wishes Indira and Yes I will surely make them better, the next time. I was a little usnure of posting them, but I wanted to share my experience.
Dee
April 9th, 2007