Samosa

Name: Samosa
Cuisine: Indian
Ingredients: 500 gm potatoes boiled, peeled and mashed; 500 gm maida (refined flour); 1/2 cup ghee or oil; 5 gm ajwain; as required Salt; Oil for deep frying the samosas; 1/2 cup ghee; 1 tsp cumin seeds; 1/2 tsp turmeric powder; 1/4 tsp red chilli powder; 2-3 green chillies; 2 tsp ginger; 1 lime; 1 Tbsp coriander leaves; 2 tsp chaat masala powder; 1 tsp fennel seeds; 1/3 cup green peas; 1/2 tsp garam masala; 2 Tbsp chopped cashew nuts(opt)

Mamta Agrawal @cook_9214619

Bihar

#anniversary

Mamta Agrawal @cook_9214619

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Ingredients

500 gmpotatoes boiled, peeled and mashed
500 gmmaida (refined flour)
1/2 cupghee or oil
5 gmajwain
as requiredSalt
Oil for deep frying the samosas
1/2 cupghee
1 tspcumin seeds
1/2 tspturmeric powder
1/4 tspred chilli powder
2-3green chillies
2 tspginger
1lime
1 Tbspcoriander leaves
2 tspchaat masala powder
1 tspfennel seeds
1/3 cupgreen peas
1/2 tspgaram masala
2 Tbspchopped cashew nuts(opt)

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Steps

1

Chop the green chillies, ginger and the coriander leaves.Mix all the ingredients for the dough except water and rub thoroughly.Sprinkle water and make a hard dough. Set aside for about 10 minutes.
2

Divide the dough into round portions as per the size of the samosas required.
3

Heat the ghee and add cumin, when crackling add ginger and saute.Add the rest of the ingredients and saute for five minutes.Add potatoes and mix well.
4

Roll each portion of dough into a thin oval shape cut into 2 semi-circles.
5

Take a semi-circle. Apply water on the straight edge of the semi-circle. Hold the semi-circle in your hand, fold the straight edge, bringing together the watered edges, seal the watered edges into a triangular pocket.Stuff the potato mixture and then seal the upper edges.
6

Deep fry in oil till golden brown and serve.