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Potato Samosa with Whole Spices

4 Nov

Bangala Dumpa Samosa.

Potatoes are boiled, peeled and chopped. Oil is tempered with spices and potatoes are briefly cooked with whole spices. A soft dough is made with maida. The potato mixture is stuffed in the dough and formed into samosa. The samosa are then deep fried till golden brown and served with chaat chutney.
Makes: around 5 Potato Samosa with Whole Spices.


Red Potatoes 2 Large
Green Peas 1/3 Cup
Green Chiles 2 – 3
Cilantro few Sprigs
Lemon Juice 1 Tbsp
Turmeric Powder 1/4 tsp
Whole Coriander Seeds 1/2 tsp
Whole Fennel Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Salt to taste
Oil 1 tbsp + for Deep Frying

For Dough:

Maida 1/2 Cup
Ajwain a Pinch
Salt a big Pinch
Lemon Juice 1 tsp
Butter 1 Tbsp

Method of preparation:

Soak coriander seeds and fennel seeds in a tbsp or more of water for couple of minutes.
Wash, halve and boil the potatoes in enough water till potatoes are just soft but whole.
Cool the potatoes to room temperature, peel and chop up the potatoes.
Remove stems, wash and finely chop the green chiles.
Wash and finely chop the cilantro.
Wash peas under fresh water and keep aside.

Heat a tbsp of oil in a pan, add cumin seeds.
When cumin seeds start to sizzle and change color, add peas.
Fry till peas are soft and lightly browned.
Stir in green chiles and fry briefly.
Finally stir in chopped potatoes, soaked coriander and fennel seeds, turmeric powder and salt.
Cook on medium flame till potatoes are soft and start to fall apart.
Remove from heat, stir in lemon juice and cilantro.

In a mixing bowl, mix together maida, ajwain, butter, lemon juice and a pinch of salt into soft non sticky dough using enough water.
Keep the dough covered for around 20 minutes.
Knead the dough well and divide it into around 2 – 3 portions.
Roll each portion into around 7 inch slightly oval shaped disc.

Cut the rolled out dough in half on its smallest diameter.
Apply a drop of water to half of the straight edge.
Fold the other half to overlap and form a cone.
Press to seal the edges and fill around 3 tbsps of the prepared potato mixture in the cone.

Apply a drop of water to the open end of the cone and press it together to seal the samosa.
Repeat the same with other half of the rolled out dough.
Repeat the same process with remaining dough.

Heat oil in a wok in medium – low heat.
Test the oil by dropping a small piece of dough.
If the dough takes couple of seconds to float, the oil is ready.
Slowly drop all the potato samosa into hot oil.
Fry on both sides till the potato samosa are light golden brown.
Remove the samosa onto absorbent paper and store tight for couple of weeks.
Serve potato samosa with any of these chaat chutneys.
Notes: Make sure to fry the samosa for a good amount of time on low – medium flame.

Suggestions: If the oil is too hot, samosa turns dark quickly without cooking. For much crispier version of samosa, remove the fried samosa from heat, cool down and deep fry again till dark golden brown.
Variations: You can also add a pinch of garam masala or chaat masala to the potato stuffing mixture.
Other Names: Potato Samosa with Whole Spices, Bangala Dumpa Samosa.