Bread samosa

Ingredients and making  stuffing (filling) for samosa

Potatoes (aloo//alugedde)—4 medium sized 

Peas( green fresh or frozen or dried)—3 tablespoon 

Chopped coriander leaves (kothambari soppu)—2 tablespoon 

Lemon —1/2 ( or amchur powder)

Green chillies—1

Garlic pods (belluli)-2

Ginger (shunti )—small piece 

Jeera (jeerige //cumin seeds)—1 teaspoon 

Dhania (kothambari bija)—1 teaspoon 

Saunf ( fennel seeds)—1 teaspoon 

Raisins (drakshi)-1 tablespoon 

Godambi ( cashews)-1 tablespoon  Chopped into small pieces

Dry spices

Red chilli powder—1 teaspoon 

Jeera powder—1 teaspoon 

Coriander powder—2 teaspoon 

Garam masala powder—1 teaspoon 

Asafoetida ( hing//ingu)—1 teaspoon 

Salt —to taste

Oil- 2 tablespoon 

Method 

Cut the potatoes into half.

Boil potatoes in pressure cooker for 3 whistles.

Boil peas also.

Once the pressure reduces open the lid and drain water.

Peel the skin.

Crumble the potatoes,do not mash them into paste.

Now heat oil in a pan or kadai ,on medium heat.

Once hot add chopped green chilli,garlic and ginger.

Sauté for a minute.

Now add all dry spices and saute.

Add in jeera seeds and dhania seeds,keep stirring.

Add in boiled peas and stir for a minute.

Now add crumbled potatoes and salt.

Mix well on medium flame.

Add in chopped coriander leaves,squeezed lemon juice and mix everything well together.

Switch off the stove.

Set it aside to cool.

Finally add saunf and cashews,raisins and mix well.

 Now potato stuffing is ready.

Fresh sandwich bread or fresh milk bread —6 pieces ( choose the bread slices that are little big in size or else you will get mini samosa)

Oil—for deep frying 

Ingredients for paste 

Maida—2 tablespoon 

Salt -a pinch

Black pepper powder —1/4 teaspoon 

Water-to mix 

 Mix maida and other ingredients to a smooth paste 

Keep it ready 

 Shaping the bread slices and Filling the samosa 

Trim the edges of the bread slices carefully 

 Now using a rolling pin,roll bread slice thinly taking care not to tear it.

Brush a very little water and roll it.

 You  can fold bread in shapes like a cone,mini samosa .

Apply maida paste to one side and fold like a cone and fill the stuffing,press and seal it properly.

Or else cut the rolled bread diagonally into half ,making 2 triangles.

 Now make like a cone applying maida paste On edges and fill the potato stuffing and seal it giving samosa shape.

Now heat oil in a kadai,deep fry samosa on low flame .

Fry till bread samosa turns golden brown.

Drain on paper towel

Serve hot  samosa with tomato ketchup,pudina chutney or sweet chutney.