Preparation: 30 minutes
Cooking: 30 minutes
Servings: 8 samosas
- Calories: 220
- Fats: 8g
- Cholesterol: 5g
During the festive season, everyone looks forward to recipes that are a hit with all! And who better than Chef Sanjeev Kapoor to deliver? With his podcast “Simple Recipes with Sanjeev Kapoor” on Audible, he lets you spread joy amongst your loved ones. Give his ring samosas a try, and your friends and family are sure to be impressed!
- ¼ cup blanched green peas
- 3 medium potatoes, boiled and peeled
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 2 tsp oil
- 1 tsp finely chopped ginger
- 1 chopped green chilli
- Salt to taste
- ¼ tsp garam masala powder
- 1½ cups + 2 refined flour (maida)
- 2 tbsp ghee
- ¼ tsp carom seeds (ajwain)
- Green chutney for serving
- Begin by dry roasting the coriander and cumin seeds until they emit a fragrance. Coarsely grind them afterwards.
- In a non-stick pan, warm up the oil. Toss in the ginger and green chilli, sautéing them for a brief moment. Add the green peas and mashed potatoes, mixing thoroughly.
- Introduce the coarsely ground spice blend, salt, and garam masala powder. Use a masher to blend everything together.
- Shift the mixture to a plate and let it cool down to room temperature.
- To craft the dough, spread 1½ cups of refined flour on a plate. Combine ghee, carom seeds, salt, and half a cup of water, kneading it all into a firm dough. Protect it with a damp muslin cloth and let it rest for about 10-15 minutes.
- For the slurry, blend the remaining refined flour with 3-4 tablespoons of water in a bowl until smooth.
- Lightly oil your working surface. Grab a piece of the dough and roll it out thinly. Trim its sides to fashion a rectangle.
- Layer a bit of the filling on the rectangle’s upper half. Create vertical slits at equal distances on the lower half. Start rolling it from the top, connecting both ends to shape a ring, sealing it using the slurry.
- Fill a frying pan with oil and heat it up. Cautiously place a few rings in and deep-fry them at a low flame until they become golden brown and crispy. Use absorbent paper to drain the excess oil.
- Lay the fried rings on a serving tray and pair them with hot green chutney for a delightful experience!