Odisha style samosa

Name: Odisha style samosa
Total time: 3600 s
Yield: 12 samosas
Cuisine: Indian
Ingredients: For Samosa covering:; 2 cups all-purpose flour or maida (250 grams); 4 tbsp melted Ghee; 1/4 cup water; 1 tsp ajwain or carom seeds; As required Salt as required; For Stuffing:; 3 Chopped potatoes medium sized (with skin); 1/2 cup boiled yellow peas; 2 tbsp roasted peanut; 2 tbsp chopped coriander leaves; 2 tbsp oil; 2 green chillis chopped; 1 tsp minced ginger; 1/2 tsp cumin seeds; 1/2 tsp red chilli powder; 1/2 tsp turmeric powder; 1/2 tsp garam masala; 1/2 tsp chat masala; 1/4 tsp anardana (dry pomegranate seeds); As needed salt

The Foodie With The Book @cook_16472254

Vellore

Samosa is the most loved tea time snack of India. The best part about Odisha style samosa is, they use chopped potatoes with skin intact instead of mashed potato. #samosa #indiansnacks #vegrecipes #sofaridabad

The Foodie With The Book @cook_16472254

Saved

Ingredients

1 hr

12 samosas

For Samosa covering:
2 cupsall-purpose flour or maida (250 grams)
4 tbspmelted Ghee
1/4 cupwater
1 tspajwain or carom seeds
As requiredSalt as required
ForStuffing:
3Chopped potatoes medium sized (with skin)
1/2 cupboiled yellow peas
2 tbsproasted peanut
2 tbspchopped coriander leaves
2 tbspoil
2green chillis chopped
1 tspminced ginger
1/2 tspcumin seeds
1/2 tspred chilli powder
1/2 tspturmeric powder
1/2 tspgaram masala
1/2 tspchat masala
1/4 tspanardana (dry pomegranate seeds)
As neededsalt

Saved

Steps

1 hr

1

For Samosa outer covering:
Take all purpose flour in a bowl. Add ajwain seeds, salt to taste and ghee. Mix it well. Rub the flour well in between your palms to mix the ghee well to get a flaky crust and crispy samosa.
2

Add a little water at a time and knead gently to make a stiff dough adding water. Rest for 30 minutes under a moist cloth to set.
3

For making samosa:
Lightly knead the dough to smoothen it and roll it to make smooth and round dough balls.
4

For making samosa:
Lightly knead the dough to smoothen it and roll it to make smooth and round dough balls. Take one dough ball at a time for making samosa. Take one part and roll into small balls. Cover the dough
5

Take one half of the puries and smear some water over the edges with the help of your finger. Join the edges to give it a cone shape.
6

Now fill the cone with 2-2.5 tbsp potato stuffing. Smear water on the edges with the tip of your finger. Bring the edges together and give a pleat on the front side and now stick both the corners. Make sure samosa has been sealed well and like wise prepare rest of the samosas.
7

Keep them aside for 1/2 hour before frying it, so that there will be no formation of bubbles. Cover with a moist cloth and keep them aside.
8

For frying samosa: Heat oil in a pan until medium hot. Add the samosas to it and make sure the samosas must rise gently on oil not immediately.
9

Deep fry the samosas on a low flame. Fry until it turns golden brown and crusty.
10

Take them out on a paper towel and serve hot with green chutney and your favourite chai.