Recipe of Appetizing Peas & Potato Stuffed Samosa

Peas & Potato Stuffed Samosa Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

A pea is a most commonly green, occasionally golden yellow, or infrequently purple pod-shaped vegetable, widely grown as a cool-season vegetable crop. Peas make a great addition to almost any dish.

Here is the best “Peas & Potato Stuffed Samosa” recipe we have found so far. This is gonna really delicious.

Ingredients of Peas & Potato Stuffed Samosa

1. Make ready of For making samosa covering.
2. It’s 1 bowl of all-purpose flour.
3. You need 1 tbsp of semolina.
4. You need 2 Tbsp of cooking oil for moyan.
5. It’s To taste of salt.
6. Take 1/2 tsp of carrom seeds.
7. You need As required of water.
8. It’s of For making stuffing.
9. Make ready 2 of big Boiled potatoes.
10. It’s 1/2 bowl of green peas.
11. You need To taste of salt.
12. You need 1/4 tsp of red chilli powder.
13. It’s 1/4 tsp of turmeric powder.
14. You need 1/4 tsp of garam masala.
15. Make ready 1/4 tsp of mango powder.
16. It’s 1 tbsp of cooking oil.
17. You need 1/2 tsp of cumin seeds.
18. Take of Others.
19. It’s as needed of Cooking Oil for deep frying.
20. It’s as required of Tamarind chutney for serving.

Adjust the consistency of the mac and cheese sauce to suit your personal preference.English peas have a sweet flavor and are what you purchase at the grocery store in a can.The pods are not edible, but the peas are delicious.They're sometimes sold as garden or shelling peas.

Peas & Potato Stuffed Samosa step by step

1. 9Mix all the ingredients for making samosa covering except water. Max all ingredients thoroughly. Now knead a dough by adding water slowly. Keep the dough aside for 15 minutes..
2. Mash boiled potatoes. Half boil peas in a pan..
3. Heat oil in a wok. Add cumin seeds and when cumin seeds splutter put potatoes and peas. Add all dry masale and mix..
4. Take a portion of dough and make a ball. Roll it and cut in between..
5. Make a cone of one half. Paste with slury. Fill with stuffing. Press the edges with fingers and seal the corners..
6. Likewise make all samosas. Heat oil in a wok and fry till golden brown..
7. Serve hot with tamarind chutney..

There are three kinds of peas commonly seen in home gardens: English peas, aka shelling peas (Pisum sativum ssp. sativum), produce inedible pods from which large, edible peas are harvested.Snow peas (Pisum sativum var. macrocarpon) produce edible flat pods with small peas inside.The ham, peas, and optional hot sauce add some pizzazz to classic mac and cheese.

Look for early types like Daybreak and Spring.Field peas are the South's most varied legume, but many cooks never venture past black-eyed peas and might not realize there are other choices.Peas have had a troubled reputation: "eat your peas" is a mantra of well-meaning but controlling parents to their children.We're not sure, but these days, peas have a new lease on life.They're beautifully bright green and taste fresh and sweet.