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If you are a fan of pasta and samosas at the same time, this recipe is going to have you in love with it.
Take a regular pack of pasta – I used Maggie pasta and cook it as you regularly do. Once done, set it aside on a plate and make sure it does not dry away too much. Cook your potatoes in a cooker till soft. In a non stick pan, pour some refined sunflower oil and add cumin seeds, mustard seeds, crushed garlic, mashed green chillies and let them crackle. Add the finely chopped onions and the mashed potatoes and mix well. Let the mixture cook for a while and then add turmeric, salt, chilli powder and mix well. In the end finish off with finely chopped corriander added to it.
Prepare your dough with maida added with ajwain (carom seeds). Make small balls of this dough and press them into circular spreads as seen in the picture. Place the pasta and potato curry mix into the spread and make a cone as shown in the picture.
Deep fry the samosa and serve hot with green chillies and a note cup of tea on the side!
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