Samosa

Name: Samosa
Total time: 2400 s
Yield: 8 samosa
Cuisine: Indian
Ingredients: 1 cup all-purpose flour; 2 tbsp oil; 1/2 tsp salt; 2 potatoes boil; 1/4 cup peas; 1/4 cup peanut; 1-2 green chillies chopped; 1/2 tbsp ginger paste; 1/2 tbsp dry roasted masala powder; 1/2 tsp panch phoran; 1 dry red chili; 1/2 tsp dry mango powder; As needed Coriander leaves; As required dry roasted kasuri methi leaves; 1/2 tsp sugar; 1 tsp turmeric powder; 1 tsp kasmiri red chili powder; to taste Salt; as required Oil for deep fry

Suhita Rana Chowdhury👩‍🍳 @cook_26555245

Bangalore, India

#GA4
#week21
#puzzle_Samosa
#cookpad #cookpadindia

Suhita Rana Chowdhury👩‍🍳 @cook_26555245

Bangalore, India

#GA4
#week21
#puzzle_Samosa
#cookpad #cookpadindia

Saved

Ingredients

40min

8 samosa

For samosa dough:-
1 cupall-purpose flour
2 tbspoil
1/2 tspsalt
For samosa stuffing:-
2potatoes boil
1/4 cuppeas
1/4 cuppeanut
1-2green chillies chopped
1/2 tbspginger paste
1/2 tbspdry roasted masala powder
1/2 tsppanch phoran
1dry red chili
1/2 tspdry mango powder
As neededCoriander leaves
As requireddry roasted kasuri methi leaves
1/2 tspsugar
1 tspturmeric powder
1 tspkasmiri red chili powder
to tasteSalt
as required Oil for deep fry

Saved

Steps

40min

1

In a mixing bowl add all-purpose flour with salt and oil and mix it evenly until crumbs occur. Add water slowly little at a time and make a dough. Cover it and rest it for 20-30 minutes.
2

Making dry roasted masala powder:- Take a pan add 1/4 tsp cumin seeds, 1/2tsp coriander seeds 1/4 tsp fennel seeds 2-3 pepper corns, cinnamon sticks 1 cloves, 1 cardamom 1- 2 dry red chili and dry roast them over medium flame for 1-2 minutes or until a nice aroma comes up. Transfer the roasted whole spices on a plate to cool down and transfer a mixture grinder jar and make a fine mixture powder.
3

Now take a pan heat oil and fry the peanut for 1-2 minutes for medium flame and keep it aside.
4

Heat a pan with 1 tbsp oil add dry red chili and panch phoran masala for tempering and let them crackle.(Panch phoran is a five whole spices mixture used for tempering. It comprises of fennel seeds, Fenugreek seeds,kaalo jeera, cumin seeds and radhuni.)
5

Add ginger paste and green chillies into the pan and cook for 1-2 minutes on low flame. Now add boil potatoes and green peas and cook for 5 minutes medium flame
6

Now add turmeric powder red chili powder salt and sugar and mix it well. Cook it in low flame for another 2-3 minutes. add 3-4 tbsp water and cook it.
7

Now add fried Peanuts, dry roasted kasuri methi leaves, coriander leaves, dry mango powder and mix it well. Cook for 2-3 minutes on medium flame and switch off the flame. Allow the stuffing to come at room temperature.
8

Divide the dough into 4 equal portions and make balls with them.
9

Now make a oval shape Chapati from a dough ball. Cut the Chapati through the middle horizontally.
10

Apply water into the edges of cut side of the Chapati and make a cone with it. Press the fold gently to tuck it properly.
11

Add the potato filling into cone with a spoon. Apply water to the edges of the cone and tuck it gently by pressing with finger. Repeat the whole process and shape samosa with rest of the dough and filling.
12

Take a pan heat oil and deep fry the all samosa in low- medium flame until golden colour.
13

Drain the excess oil and put it on a kitchen paper.
14

Serve it hot with tomato ketchup and enjoy it.