Everest Spices

Home made and stuffed with delicious masala

Potatoes - 500 gms, Oil - 3 tbsps, Cumin Seeds - 1 tsp, Green Chillies - 6 to 8, Ginger - 1 piece (ground to a paste), Everest Coriander Powder - 3 or 4 tsps, Salt to taste, Everest Garam Masala - 2 tsps, Everest Chaat Masala - 2 tsps, Coriander Leaves - 3 tbsps.

For the shell:
Refined flour (Maida) - 250 gms, Vanaspati - 50 gms, Salt to taste.

Makes 16 Samosas

Boil, peel & chop potatoes. Heat oil, fry cumin seeds till golden brown, add chillies & ginger, ground to a paste. Saute till chillies are well fried, then add Everest Coriander Powder. After 20 secs, add the potatoes, salt, Everest Garam Masala, Everest Chaat Masala & chopped coriander leaves. Mix. Cool.

Shell:
Make a semi-stiff dough with maida, melted vanaspati, salt & ice-cold water. Set aside for 20 mins. Divide into 8 parts. Roll 8 oblong chapatis. Cut into 2. Make a cone. Stuff it with the above filling. Dampen edges with water. Seal. For a crispy covering allow the samosa to dry. Deep fry in hot oil on a slow flame. 10 mins for each batch.