Crispy Samosa with Spicy Chutney

Name: Crispy Samosa with Spicy Chutney
Cuisine: Indian
Ingredients: for Dough:; 2 Cups Maida; 4-5 tbsp Ghee; 1/4 tsp Ajwain / carom seeds; as required Cold Water; as per taste Salt; for Filling:; 4-5 Boiled Potatoes; 1/2 Cup Boiled Peas; 1 tsp Cumin Seeds; 2 cloves Garlic; 1/2 tsp Garam Masala; 1/2 tsp Chaat Masala; 1/2 Red Chilli Powder; as per taste Salt; Handful Coriander; For Spicy Chutney:; 1 Green Chili; 1 Red Chili; 1 Tomato; as required Cold Water; as per taste Salt

Vidhi Oza @cook_25323748

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Vidhi Oza @cook_25323748

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Ingredients

forDough:
2 CupsMaida
4-5 tbspGhee
1/4 tspAjwain / carom seeds
as requiredCold Water
as per taste Salt
for Filling:
4-5Boiled Potatoes
1/2 CupBoiled Peas
1 tspCumin Seeds
2 clovesGarlic
1/2 tspGaram Masala
1/2 tspChaat Masala
1/2Red Chilli Powder
as per taste Salt
HandfulCoriander
For Spicy Chutney:
1Green Chili
1Red Chili
1Tomato
as required Cold Water
as per taste Salt

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Steps

1

Take maida in a bowl. Add ajwain, ghee and salt. Gradually, add cold water and Knead a dough. Dough should not be soft.
2

Now prepare potato filling.
3

Heat oil in a pan. Add some cumin seeds. Now add garlic and saute it for a minute. Add potatoes, peas, chaat masala, garam masala, red chili powder and salt. Give it a good mix. Sprinkle coriander at last.
4

Let it cool down.
5

For chutney, take green chilli, red chili and tomato in a grinding jar. Add some water. Then grind it.
6

Add cold water and salt per taste. Spicy chutney is ready. It tastes too yummy when samosa is mixed with this chutney and khajur imli chutney.
7

Now take a portion of dough and roll it. Dough should be little hard.
8

Cut it in two parts. Then shape it like Samosa and add filling. You can make designs if you want.
9

Now heat oil in a pan on a low to medium flame. This is a trick for crispy samosa. Oil should not be too hot otherwise Samosa would not be crispy.
10

Now add Samosa and dip fry it on low flame then medium flame. Flip it in between. It takes 10-15 minutes to fry the Samosa. After it's outer layer gets hard and crispy, fry it on high flame to give it brown colour.
11

Take the Samosa in a plate. Samosa will look oil free. And taste will be too good.