Dry peethi samosa

Name: Dry peethi samosa
Total time: 3600 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 1 cup maida (refined flour); 1 cup urad daal soaked in water for 3 hours; 1/4 teaspoon red chilli powder; 1/2 teaspoon turmeric powder; 1/2 teaspoon dry mango powder; 2 tablespoon ghee; as needed oil or ghee for frying; to taste salt

Dr. Sharda Sharma @cook_12541256

Chandigarh

#festivesavouries

Dr. Sharda Sharma @cook_12541256

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Ingredients

1 hour

10 servings

1 cupmaida (refined flour)
1 cupurad daal soaked in water for 3 hours
1/4 teaspoonred chilli powder
1/2 teaspoonturmeric powder
1/2 teaspoondry mango powder
2 tablespoonghee
as neededoil or ghee for frying
to tastesalt

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Steps

1 hour

1

Take a bowl and add refined flour/maida, 1/4th teaspoon salt, ajwain and ghee. mix all well. now Knead a dough with required quantity of water. keep it aside to rest for 30 mins.
2

Grind urad daal. now take a pan and add 1 tablespoon of oil in it, now add grinded urad daal and roast it till light brown colour. now add dry masalas to it and mix well. stir it for 1 min and switch off your flame. keep it to cool down for few mins.
3

Now make small roti from dough and cut it in centre making two semicircles of each roti. apply water on sides of these semicircles and place a small quatity filling material in it's centre and fold it to make samosa.
4

Now heat oil in a pan at medium low flame and fry these samosas till golden brown colour.
5

Serve hot with tomato sauce.