With both my boys kicking up a storm of fun in my life I have been conveniently procrastinating on updating the blog off late. Although I am cooking up new and fun dishes everyday, there just aren't enough hours in day or energy in the hands to click/write/upload and share. Hopefully will gain more control of my time soon...sigh!
On a much happier note.....am looking forward to my trip back home after over 3 years and cannot wait to indulge in all the attention, delicacies and fun. Lots of new and wonderful things to await....the birth of a niece/nephew, a giant family reunion, all-nighters of games and gossip with cousins and some unadulterated TLC from both my moms.....
Just hope I reach there all safe and sound with the tornado that my younger one is. The Pilot is going to need a vacation after that flight.
More details on the chronicles of Gutloo and Gosi coming soon.....For now, enjoy the recipe:-)
|2 Large Potatoes||1 tsp Jeera||Oil|
|1/2 cup Peas||1 pinch Hing||Salt|
|1 cup Wheat Flour||4-6 curry leaves|
|1 cup Maida||1 tsp Dhania seeds|
|4-5 Green Chillies|
|1 tsp Red Chilli powder|
|1 tsp Dhania Jeera Powder|
|1 pinch Turmeric|
Knead a stiff dough out of the wheat flour and maida using warm water and set aside.
Pressure cook the potatoes without skin for about 3 whistles.
Roughly chop the green chillies.
In a small skillet, heat 2 tsp oil and splutter the jeera.
Reduce the heat to low.
Add the Dhania seeds and roast for a few seconds.
Immediately add the green chillies, hing, curry leaves, turmeric, red chilli powder, dhania jeera powder and saute for a couple of minutes and turn the heat off.
Mash the potatoes and add this masala, salt and peas and mix until well blended.
Roll out the dough into discs about 2 mm thick and a diameter of about 6 inches.
Cut it in half to get two semicircles.
Take one semicircle and roll it into a cone and fill about 3-4 tbsp of the potato mix.
Press all the edges with a dab of water to seal it into a samosa.
Make all the samosa and set aside.
Heat a deep pan with oil and deep fry the samosas one by one until crisp and golden brown.
Remove, drain and serve with chutney/chole/pav.