Samosa

Name: Samosa
Total time: 2400 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cup Flour; 1 tsp Ajwain/ Carom seeds; as required Salt; 2 tbsp Ghee/ Oil; as required Water to knead; 2 boiled Potatoes; 1 tsp Fennel; 1 tsp Coriander Seeds; 1 tsp Cumin; 1/4 Turmeric Powder; 1/4 Red Chilli Powder; 1/4 tsp Garam Massla Powder; 1 tsp Ginger Green chilli Crushed; as needed Cashews and Raisins few optional; as required Oil for deep fry

sushcookss @sushcookss

Ghaziabad

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sushcookss @sushcookss

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Ingredients

40 minutes

3 servings

1 cupFlour
1 tspAjwain/ Carom seeds
as requiredSalt
2 tbspGhee/ Oil
as requiredWater to knead
2boiled Potatoes
1 tspFennel
1 tspCoriander Seeds
1 tspCumin
1/4Turmeric Powder
1/4Red Chilli Powder
1/4 tspGaram Massla Powder
1 tspGinger Green chilli Crushed
as neededCashews and Raisins few optional
as requiredOil for deep fry

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Steps

40 minutes

1

Take flour in a bowl with Ajwain, Salt and Ghee. Mix well like bread crumbs. Sprinkle water and make a smooth yet tight dough. Keep aside covered until you prepare the filling.
2

Heat a pan with a tbsp of oil. Add cahews, raisins, crushed cumin, coriander and fennel. Add ginger and green chilli crushed. Lower the flame and add all spice powders. Mix well and then add the boiled potatoes. Nicely mix everything. In the end add chopped coriander leaves. Keep aside to cool.
3

Now take a small portion of dough and roll into poori size circle. Cut into half. Take one half and apply water on sides. Now roll and join the sides to form like a cone. Stuff with filling and seal it. Prepare all your samosa and keep aside.
4

Take a khadayi will enough oil for deep fry. When the oil gets heated, keep the flame low and drop samosa into it. Fry on low flame until crisp and turns to nice golden colour. Serve hot with Tomato Ketchup or Green Chutney.