Samosa

Name: Samosa
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups all-purpose flour; 1 teaspoon ajwain/carom seeds; 1/4 tsp salt; as needed water to knead the dough; 3-4 medium potatoes; 1 tsp cumin seeds; 1 teaspoon finely chopped onion; 2 green chilli chopped; 1/2 tsp ginger garlic paste; 1/4 teaspoon hing/asafoetdia; 1/2 e green peas; 1 tsp coriander powder; 1/2 tsp turmeric powder; 1/2 tsp amchur ( dry mango)powder; 1 tsp red chilli powder; to taste Salt; as needed Oil

Krishna N Sahu @cook_26072115

Raipur (C.G.)

#GA4
#week21
#samosa

Krishna N Sahu @cook_26072115

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Ingredients

25 minutes

4 servings

2 cupsall-purpose flour
1 teaspoonajwain/carom seeds
1/4 tspsalt
as neededwater to knead the dough
3-4medium potatoes
1 tspcumin seeds
1 teaspoonfinely chopped onion
2green chilli chopped
1/2 tspginger garlic paste
1/4 teaspoonhing/asafoetdia
1/2 egreen peas
1 tspcoriander powder
1/2 tspturmeric powder
1/2 tspamchur ( dry mango)powder
1 tspred chilli powder
to tasteSalt
as neededOil

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Steps

25 minutes

1

To a large bowl, add plain flour, ajwain, salt and mix well.
2

Add the oil and then start mixing with your fingers.
3

Press some flour between your palm- it should form a shape (& not crumble) – means oil is enough and well incorporated.
4

Now, start adding water, little by little and mix to form a stiff dough.
5

Cover the dough with a moist cloth and let it rest for 40 minutes.
6

Making Potato Stuffing
Steam or boil the potatoes and peas till are cooked completely.
7

Peel the boiled potatoes and chop them into small cubes.
8

Heat oil in a pan. add the cumin or mustard seed and mitha neem and crackle them.
9

Let the seeds sizzle for few seconds and then add the chopped onion, green chili, ginger garlic paste and hing. Cook for 1 minute.
10

Add the boiled & mashed potatoes and green peas to the pan.
Mix everything together.
11

Add the coriander powder, garam masala, amchur, red chili powder and salt.
12

Mix to combine. Once it’s all well incorporated, remove pan from heat and let the filling cool down a bit.
13

Once the dough has rested, give it a quick knead. Then divide the dough into equal parts.
14

Roll one dough ball into a circle-oval kind of shape, around 6-7 inches in diameter and then cut it into two parts.
15

Take one part and apply water on the straight edge/side.
16

Now bring the two ends of the straight edge together and pinch them to form a cone.
17

Fill the samosa with the potato filling, around 1 to 2 tablespoons. Don’t overfill the samosa.
18

Now again apply water all around the circumference of the cone as you have to seal it. Pinch the opposite side
19

Now pinch the edges and seal the samosa.
20

Your samosa is now ready. Repeat with remaining dough. Always remember to keep the filled samosa covered with moist cloth while roll and fill the others.
21

Now heat oil in a kadai on low heat.Fry on low heat. After around 10-12 minutes, the samosa will become firm and light brown in color.
22

Enjoy hot samosas with sweet tamarind chutney!