Samosa

Name: Samosa
Cuisine: Indian
Ingredients: For dough:; 2 cup Maida (250 grams); 1/4 cup Ghee (60 grams); 1/3 tsp onion seeds; 1/2 tsp Salt - (as per taste); For stuffing:; 400 grams Potatoes - (4 medium size); 1/2 cup Green peas - (optional); 10-12 Cashews (optional); 25-30 Raisins (optional); 2-3 Green chilli (finely chopped); 1 inch long piece Ginger (grated); 2 tbsp Green coriander - (finely chopped); 1 tsp Coriander powder -; 1/4 tsp Garam masala -; 1/2 tsp Mango powder -; Salt - 3/4 tsp or as per taste; Oil - for frying

Hemant Srinvastava @cook_9291599

Sunday special

Hemant Srinvastava @cook_9291599

Sunday special

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Ingredients

For dough:
2 cupMaida (250 grams)
1/4 cupGhee (60 grams)
1/3 tsponion seeds
1/2 tspSalt - (as per taste)
For stuffing:
400 gramsPotatoes - (4 medium size)
1/2 cupGreen peas - (optional)
10-12Cashews (optional)
25-30Raisins (optional)
2-3Green chilli (finely chopped)
1 inchlong piece Ginger (grated)
2 tbspGreen coriander - (finely chopped)
1 tspCoriander powder -
1/4 tspGaram masala -
1/2 tspMango powder -
Salt - 3/4 tsp or as per taste
Oil - for frying

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Steps

1

Add ghee,salt and onion seeds in refined flour (maida) and mix well. With help of lukewarm water, knead tight and stiff dough. Cover the dough and keep it away for about 20 min to rest, it will get puffed
2

How to prepare stuffing: Peel the boiled potatoes and mash them bit finely. Preheat a pan and add 1 tsp oil into it. When oil is sufficiently hot add ginger, green chilli and green peas into it. Cover and cook for 2 minutes so that green peas get soft.
3

Now add finely mashed potatoes, salt, green chilli, green coriander, coriander powder, garam masala, mango powder, raisins and cashews. Mix all the ingredients really well. Stuffing for samosas is ready.
4

Take 7-8 lumps from dough, equal in size, and then shape them round. Roll a lump into a circular and flat shaped poori with about 8-10 inch circumference. Keep the poori bit thick.
5

Divide the rolled poori into two equal halves. Take one part and fold giving it a round shape like cone
6

Stuff the cone with potato filling. Give a plate or fold at the back, apply some water on both the edges and stick together. See if the shape of samosa is apt or not. Likewise prepare all samosas.
7

Pour some oil in a wok and heat it. When oil is sufficiently hot, place 4-5 samosas into it and fry until they turn brown in colour.
8

Keep the flame medium while frying samosas. Take out the samosas and place over a plate with absorbent paper. Likewise fry all samosas.
9

Piping hot samosas are ready. Serve samosas with green coriander chutney and sweet chutney and relish eating.