16 December 2012,22:37 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Mix the corn flour with measured water to a paste.
  • Heat 25 ml of oil in a pan and stir-fry onion until translucent. Add in the peas with ginger, green chilli, chopped coriander leaves and water. Stir-fry for about 2-3 minutes.
  • Add potato cubes, curry powder, salt and lemon juice. Mix well gently and stir-fry for 5 minutes. Set aside to cool.
  • To Make Samosas: Cut each square sheet of spring roll skin into equal strips.
  • Position one rectangular strip of spring roll skin with breadth facing you.
  • Place spoonful of potato mixture on the lower portion of strip, leaving 1 inch margin from the edge.
  • Fold the lower left hand corner of strip diagonally across to form an isosceles triangle.
  • Fold over in a zig-zag pattern, maintaining the form of an isosceles triangle until the top of the sheet is reached. Dab with corn flour mixture and fold over to seal.
  • Heat oil in a frying pan and deep-fry samosas until golden brown and crisp. Drain well and serve.


  • 4 potatoes, rinsed, cooked, drained, peeled and cut into cubes
  • IDHAYAM MANTRA oil for deep-frying
  • ½ onion, peeled and minced
  • 100 grams frozen peas, blanched in hot water
  • 1 tablespoon finely grated ginger
  • ½ green chilli, finely chopped
  • 2 tablespoon coriander leaves, finely chopped
  • 50 ml water
  • 50 grams curry powder
  • Salt, to taste
  • 1 tablespoon lemon juice
  • 6 sheets spring roll skin, 10 x 10 inch
  • 1 tablespoon corn flour mixture, mixed with 2 tablespoon water

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