Layered samosa

Name: Layered samosa
Yield: 10 samosas
Cuisine: Indian
Ingredients: For the pastry/ samosa crust; 250 g Maida/all purpose flour; 2 tbsp ghee; 1 tsp carrom seeds(ajwain); 1 tsp nigella seeds(kalonji); 1 tsp baking soda; 1/2 tsp salt; Water; For filling; 5-6 medium potatoes; 200 g peas; 1 inch ginger grated; to taste Salt; 1 tsp garam masala; 2 tsp black salt; 2 tsp coriander powder(dhania powder); 1 tsp chaat masala; 1 tsp Turmeric powder; 2 tsp red chilli powder; 5 tbsp peanuts roasted; Kasoori methi; Coriander leaves chopped

Priya Sahani 271995 @cook_9639481

Kolkata

#Anniversary
A simple twist in normal samosa makes it a perfect party snack.

Priya Sahani 271995 @cook_9639481

Kolkata

#Anniversary
A simple twist in normal samosa makes it a perfect party snack.

Saved

Ingredients

10 samosas

For the pastry/ samosa crust
250 gMaida/all purpose flour
2 tbspghee
1 tspcarrom seeds(ajwain)
1 tspnigella seeds(kalonji)
1 tspbaking soda
1/2 tspsalt
Water
For filling
5-6medium potatoes
200 gpeas
1 inchginger grated
to tasteSalt
1 tspgaram masala
2 tspblack salt
2 tspcoriander powder(dhania powder)
1 tspchaat masala
1 tspTurmeric powder
2 tspred chilli powder
5 tbsppeanuts roasted
Kasoori methi
Coriander leaves chopped

Saved

Steps

1

Boil the potatoes and peas.
2

Mash the potatoes and peas.
3

Let the potato filling mixture cool to normal temperature and add the spices to it.
4

Mix all the ingredients properly. Filling is ready keep it aside until required.
5

In a bowl, take flour, ghee, ajwain, kalonji, baking soda, salt and mix it properly.
6

Mix the mixture properly till it gains a crumbly texture.
7

Knead a soft dough with water and keep it aside for 20 min.
8

Make the balls out of dough and roll it thin to a 5 inch diameter circle.
9

Cut the rolled dough in half.
10

Take one half and make some more slits with pizza cutter or knife without cutting the edges.
11

Now take the rolled half over slitted half of the chapati and press the edges to seal it.
12

Apply water on the sides.
13

Take one side of the semicircle chapati and bring it to middle.
14

Similarly, bring the other side to the middle and seal it.
15

Seal at the bottom to make a cone.
16

Add the fillings in the cone.
17

Seal the sides.
18

Similarly, prepare all the samosa cones.
19

Fry the samosas in medium hot oil on low to medium flame till it turns golden in colour. Turn the samosas in between. It will take 10-12 mins to fry the samosas properly.
20

Take the samosas out and drain it on tissue paper or kitchen towel.
21

Samosas are ready. Serve it with green chutney and tamarind chutney.