Samosa recipe

Name: Samosa recipe
Total time: 2100 s
Yield: 12 servings
Cuisine: Indian
Ingredients: 1.5 cups maida; 1 tsp carom seeds (ajwain); 3 tbsp oil; to taste Salt; 1 pinch baking soda; 3 medium potato; 1.5 tsp cumin seed (jeera); 1.5 tsp red chilli powder; 1 tsp coriander powder; 1 tsp green chilli chopped; 1.5 garam masala powder; 1 tsp dry mango powder; 2 tbsp finely chopped coriander leave; as per taste Salt; 2 tbsp + for deep frying oil

Shivani Varshney @cookwithshivani

Udaipur

#chr #holispecial #cookpad #cookpadindia #cookwithshivani #tastyfoodbyshivanivarshney

Shivani Varshney @cookwithshivani

Udaipur

#chr #holispecial #cookpad #cookpadindia #cookwithshivani #tastyfoodbyshivanivarshney

Saved

Ingredients

35 minutes

12 servings

1.5 cupsmaida
1 tspcarom seeds (ajwain)
3 tbspoil
to taste Salt
1 pinchbaking soda
3medium potato
1.5 tspcumin seed (jeera)
1.5 tspred chilli powder
1 tspcoriander powder
1 tspgreen chilli chopped
1.5garam masala powder
1 tspdry mango powder
2 tbspfinely chopped coriander leave
as per taste Salt
2 tbsp+ for deep frying oil

Saved

Steps

35 minutes

1

Boil potatoes in a pressure cooker until soft. After boiling, remove excess water. Peel the potatoes and lightly mash them or finely chopped them.
2

While potatoes are boiling let's make a dough for crispy outer layer. Take maida, carom seed, baking soda, salt to taste and 3 tbsp ghee (oil) In a wide mouthed bowl.
3

Mix all the ingredients properly with hand. You will notice the mixture well turns crumbly after mixing. Now add water in multiple small quantities and knead form dough. Cover it with any cloth and let it set for 15-20 minutes.
4

When the dough is setting. Let's start to make stuffing for samosa. Heat 2 tbsp cooking oil in kadai over medium flame. Add cumin seed and chilli stir and cook for a minute.
5

Add chopped/ mashed potatoes and stir fry for a minute. Add red chilli powder coriander powder garam masala powder dry mango powder and salt stir fry for a minute.
6

Mix them properly and cook for 2-3 minutes. Add coriander leave mix well.
7

Turn off the flame and transfer stuffing mixture to a bowl. Let it cool for a while at room temperature.
8

After 15 to 20 minutes remove the wet cloth and knead the dough again until smooth. Divide it into 6 small portion and make round shaped balls from it.
9

Take one dough ball and press it between your plam to flatten it a little put it over rolling board and roll it out into round shape puris. Cut it into semi circle.
10

Spread water with the finger on the cut side edge to moisten the surface.
11

Take one semi circle and give it a shape of cone by folding it from both sides overlapping one side over another and pressing them to seal the sides.
12

Put 2-3 tbsp stuffing in the cone. Do not over fill the stuffing otherwise, you will not be able to seal the edges properly in next step.
13

Wet the edges with moist finger and press it tightly with your thumb and index finger to seal them. Make all remaining samosas in same way.
14

For deep frying heat oil in a heavy based kadai over medium flame. When oil is medium hot add 2-3 somosa in it and reduce flame to low. Do nit over crowd the oil to cook them evenly.
15

Deep fry them on low to medium flame until they turn golden brown. Transfer fried samosas to a plate and serve with green chutney and tomato ketchup.