Samosa - garma garma with the chutney

Name: Samosa - garma garma with the chutney
Total time: 7200 s
Yield: 4 +
Cuisine: Indian
Ingredients: For the outer layer; 1 cup maida; 1/4 tsp carrom seed; 1 tsp salt; 2 tsp ghee; For the filling; 5-6 boiled potatoes; 1/2 cup green peas; 2 green chillies (chopped); 1/2 inch ginger (grated); 1/4 tsp turmeric powder; 1/4 tsp red chilli powder; 1/2 tsp garam masala powder; 2 tsp oil; 1 tsp salt; Pinch black salt; Pinch dry mango powder; 1/4 tsp roasted and crushed dhaniya (whole); Pinch hing

Falgooni Mangrola @sai123

Mumbai

#win7
#week7
Recipe1

Falgooni Mangrola @sai123

Mumbai

#win7
#week7
Recipe1

Saved

Ingredients

1/2 hr

4 +

For the outer layer
1 cupmaida
1/4 tspcarrom seed
1 tspsalt
2 tspghee
For the filling
5-6boiled potatoes
1/2 cupgreen peas
2green chillies (chopped)
1/2 inchginger (grated)
1/4 tspturmeric powder
1/4 tspred chilli powder
1/2 tspgaram masala powder
2 tspoil
1 tspsalt
Pinchblack salt
Pinchdry mango powder
1/4 tsproasted and crushed dhaniya (whole)
Pinchhing

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Steps

1/2 hr

1

Take a plate, add maida add salt, carrom seed, and ghee. Make a semi-soft dough. Keep it aside and allow it to rest for 1/2 hr.
2

Smash the potatoes, and boil the peas.
3

Crush the whole dhaniya. Grate the ginger, and chop the green chilies.
4

Heat oil, add hing, green chilies, and ginger. Then add green peas, and turmeric powder. Mix well.
5

Add the potatoes and mix well. Take the dough, make balls, roll it and cut it from the center. Then fold the edges and add a spoonful of the filling and close the lower portion of the samosa. Apply little water.
6

Now heat oil in a kadai, and deep fry the Samosas till golden brown and crispy.
7

Serve on a plate with green chutney and sweet sour chutney.