Samosa

Name: Samosa
Total time: 3600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups maida / plain flour; 1/4 tsp ajwain / carom seeds; 1/2 tsp salt; 1/4 cup oil; 1/2 cup water; 2 tsp oil; 1 tsp cumin / jeera; 1/2 tsp coriander seeds, crushed; 1/2 tsp fennel / saunf; pinch hing / asafoetida; 1 inch ginger, finely chopped; 1 chilli, finely chopped; 1/2 cup peas / matar; 1/2 tsp kashmiri red chilli powder; 1/2 tsp coriander powder; 1/4 tsp cumin powder / jeera powder; 1/2 tsp aamchur / dry mango powder; 1/2 tsp garam masala; 1/4 tsp pepper, crushed; 3/4 tsp salt; 4 potato / aloo, boiled & mashed; 5 cashew / kaju, chopped; 2 tbsp raisins / kishmish; 2 tbsp coriander, finely chopped; As required water, for sealing; As required oil, for deep frying

Chhavi Jain @cook_25110587

#WPM

Chhavi Jain @cook_25110587

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Ingredients

1 hour

4 servings

2 cupsmaida / plain flour
1/4 tspajwain / carom seeds
1/2 tspsalt
1/4 cupoil
1/2 cupwater
2 tspoil
1 tspcumin / jeera
1/2 tspcoriander seeds, crushed
1/2 tspfennel / saunf
pinchhing / asafoetida
1 inchginger, finely chopped
1chilli, finely chopped
1/2 cuppeas / matar
1/2 tspkashmiri red chilli powder
1/2 tspcoriander powder
1/4 tspcumin powder / jeera powder
1/2 tspaamchur / dry mango powder
1/2 tspgaram masala
1/4 tsppepper, crushed
3/4 tspsalt
4potato / aloo, boiled & mashed
5cashew / kaju, chopped
2 tbspraisins / kishmish
2 tbspcoriander, finely chopped
As required water, for sealing
As required oil, for deep frying

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Steps

1 hour

1

Pinch a ball sized dough and grease with oil.
2

Roll the dough into oval shape.
3

Now cut it horizontally, diving into 2 equal portions using a knife.
4

Grease with water and make cone.
5

Stuff 2 tbsp of prepared samosa masala into the cone.
6

Grease little water on the edges.
7

Close and seal tightly by pressing firmly.
8

Deep-fry the samosa on a low flame. alternatively bake at 180 degree celcius for 40 minutes.
9

Stir occasionally, frying the samosa on low flame for at least 15 minutes.
10

Once the aloo samosa turns golden and crisp, drain off over kitchen paper.
11

Serve and enjoy aloo samosa with green chutney and tamarind chutney.