Preparing the filling:
Put ginger, garlic and green chilies chop finely (in chopper or crush in mortar) and keep aside.
Pour water into the multicooker bowl. Press the “Menu” button, select the “Grain” program and press the “Start” button. Boil green peas and pass through tea sieve. Keep peas aside.
Press the “Menu” button, select the “Grain” program and press the “Start” button. Boil potatoes for 15-20 minutes, remove from bowl, let them cool, peel, mash nicely in a big bowl and set aside.
Pour oil into the multicooker bowl. Press the “Menu” button, select the “Fry” program and press the “Start” button. Let the bowl heat for 3-5 minutes. Add curry leaves and mustard seeds. When the seeds start to pop up add finely chopped ginger-garlic mixture and stir. Add mashed potatoes, boiled green peas, salt and spices. Mix and make a nice mashed potato mixture. Add chopped coriander and mix thoroughly. Let it cook for 2-3 minutes and then set aside (till you make the outer layer of samosa). When you finish cooking press the “Cancel” button.
Let’s start making the outer layer (cone) of samosa. Take a big bowl and combine the flour, salt, and 2 teaspoons of oil and carom seeds. Mix all the ingredients very well and add water bit by bit to knead the stiff dough. Cover the dough with muslin cloth and leave it to rest at least for 20 minutes. Divide the dough into small equal size balls. Take one ball or portion and roll in a small round shaped roti. Make a thin roti; cut it into half (semi circle). Place 1 tablespoon of potato filling in the center of roti. Fold from both sides and then from down and upside. Try to make it in a shape of ice cream cone. Slightly press the overlapping sides and hold from upper side and slightly press the potato filling towards bottom of the cone. Use little bit of water to seal the upper side of the samosa.
Repeat the same procedure with all other balls.
Pour oil into the multicooker bowl. Press the “Menu” button, select the “Fry” program and press the “Start” button. Let the bowl heat for 3-5 minutes. Drop 2 samosas at a time in hot oil; deep-fry for 2-3 minutes or till samosa turns crispy little browned. Drain on paper towels. Press the “Cancel” button when done.
Preparing the filling:
Put ginger, garlic and green chilies chop finely (in chopper or crush in mortar) and keep aside.
Pour water in the multicooker bowl, press “Menu” button, select the “Boil” program and press “Start”. Boil green peas and pass through tea sieve. Keep peas aside.
Press “Menu” button, select the “Multicooker” program. Adjust the cooking temperature to 130ºC and set the cooking time to 20 minutes. Boil potatoes for 15-20 minutes, remove from bowl, let it cool, peel and mash nicely in a big bowl and keep aside.
Put oil in the multicooker bowl, press “Menu” button to select the “Fry” program. Press “Start”. Let the bowl heat for 3 minutes. Add curry leaves and mustard seeds. When the seeds start to pop up add finely chopped ginger-garlic mixture and stir. Add mashed potatoes, boiled green peas, salt and spices. Mix and make a nice mashed potato mixture. Add chopped coriander and mix thoroughly. Leave to cook for 2-3 minutes and then keep aside (till you make the outer layer of samosa). When you finish cooking press the “Cancel” button.
Let’s start making the outer layer (cone) of samosa. Take a big bowl and combine the flour, salt, and 2 teaspoons of oil and carom seeds. Mix all the ingredients very well and add water bit by bit to knead the stiff dough. Cover the dough with muslin cloth and leave it to rest at least for 20 minutes. Divide the dough into small equal size balls. Take one ball or portion and roll in a small round shaped roti. Make a thin roti; cut it into half (semi circle). Place 1 tablespoon of potato filling in center of roti. Fold from both sides and then from down and upside. Try to make it in a shape of ice cream cone. Slightly press the overlapping sides and hold from upper side and slightly press the potato filling towards bottom of the cone. Use little bit of water to seal the upper side of the samosa.
Repeat the same procedure with all other balls.
Put oil in the multicooker bowl, press “Menu” button and select the “Fry” program. Press “Start” button. Let the bowl heat for 5 minutes. Drop 2 samosas at a time in hot oil; deep-fry for 3-5 minutes or till samosa turns crispy little browned. Drain on paper towels. Press “Cancel” button when done.
Chop finely ginger, garlic and green chilies (in chopper or crush in mortar) and keep aside.
Prepare the multicooker bowl, select the “Boil” program. By pressing the “Product” button go to the “Vegetables” section. Press and hold “Start” button. Boil green peas and pass through tea sieve. Keep peas aside.
Select the “Boil” program. By pressing the “Product” button go to the “Vegetables” section. Boil potatoes for 15-20 minutes, remove from bowl, let them cool, peel and mash nicely in a big bowl and keep aside.
Put oil in the multicooker bowl, select the “Fry” program. By pressing the “Product” button go to the “Vegetables” section. Press and hold “Start” button. Let the bowl heat for 3 minutes. Add curry leaves and mustard seeds. When the seeds start to pop up, add finely chopped ginger-garlic mixture and stir. Add mashed potatoes, boiled green peas, salt and spices. Mix and make a nice mashed potato mixture. Add chopped coriander and mix thoroughly. Leave to cook for 2-3 minutes and then keep aside (till you make the outer layer of samosa). When you finish cooking press and hold “Cancel” button.
Let’s start making the outer layer (cone) of samosa. Take a big bowl and combine the flour, salt and 2 teaspoons of oil and carom seeds. Mix all the ingredients very well and add water bit by bit to knead the stiff dough. Cover the dough with muslin cloth and leave it to rest at least for 20 minutes. Divide the dough into small equal size balls. Take one ball or portion and roll in a small round shaped roti. Make a thin roti; cut it into half like a semi circle. Place 1 tablespoon of potato filling in center of roti. Fold from both sides and then from down and upside. Try to make it in a shape of ice cream cone. Slightly press the overlapping sides and hold from upper side and slightly press the potato filling towards bottom of the cone. Use little bit of water to seal the upper side of the samosa.
Repeat the same procedure with all other balls.
Put oil in the multicooker bowl, select the “Deep Fry” program. By pressing the “Product” button go to the “Vegetables” section. Let the bowl heat for 5 minutes. Drop 2 samosas at a time in hot oil; deep-fry 2-3 minutes or till samosa turns crispy little browned. Drain on paper towels. Press and hold “Cancel” button.
