INGREDIENTS
Ravioli Samosa
Servings - 2 - 3
INGREDIENTS
All purpose flour - 160 grams
Ghee - 1 teaspoon
Carom seeds - 1 teaspoon
Salt - 1/2 teaspoon
Water - 100 milliliters
Potatoes - 500 grams
Oil - 2 teaspoons
Cumin - 1/2 teaspoon
Coriander seeds - 1 teaspoon
Ginger paste - 1/2 teaspoon
Green Chili - 1 teaspoon
Turmeric - 1/4 teaspoon
Boiled green peas - 40 grams
Dry mango powder - 1 teaspoon
Salt - 1/2 teaspoon
Red chili - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Coriander - 1 tablespoon
Oil - for frying
PREPARATION
1. In a mixing bowl, add 160 grams all purpose flour, 1 teaspoon ghee, 1 teaspoon carom seeds, 1/2 teaspoon salt and mix it well.
2. Add 100 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 15 minutes.
4. Take a pressure cooker, add 700 milliliters water, 500 grams potatoes and cover it with lid.
5. Cook till you hear 2 whistles.
6. Remove it from heat.
7. Drain and peel the potatoes.
8. Transfer this into a mixing bowl and mash them with a food masher.
9. Heat 2 teaspoons oil in a pan, add 1/2 teaspoon cumin, 1 teaspoon coriander seeds, 1/2 teaspoon ginger paste, 1 teaspoon green chili and saute for 1 - 2 minutes.
10. Add 1/4 teaspoon turmeric and stir well.
11. Then, add 40 grams boiled green peas and mix it well.
12. Cook for 2 - 3 minutes on medium heat.
13. Add 1 teaspoon dry mango powder, 1/2 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon garam masala and mix it well.
14. Now, add the boiled mashed potatoes and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Add 1 tablespoon coriander and mix it again.
17. Remove it from heat and keep aside.
18. Take a ball from dough and dust it with flour.
19. flatten the dough ball with the help of a rolling pin.
20. Cut out two circles from it.
21. Place the prepared stuffing on it and cover it with another dough circle.
22. Seal the edges completely.
23. Make a shape with the help of a fork.
24. Heat sufficient oil in a skillet and deep fry these until it turns golden brown and crispy.
25. Drain it on an absorbent paper.
26. Serve hot with green chutney or ketchup.