Samosa

Name: Samosa
Cuisine: Indian
Ingredients: 250 gm maida/All purpose flour; 50 ml ghee; As needed Water; To taste Salt; 2 Boiled potato; 1/2 cup boiled pees; 1/2 cup grated paneer; 1/4 cup kaju(cashew) and kismish (raisins); 1 inch ginger; 1 green chilli; 1/2 teaspoon turmeric powder; 1 teaspoon red chilli powders; 1 teaspoon Coriander powder; 1 teaspoon aamchur(dry mango) powder; 1/2 teaspoon garam masala; 1/2 teaspoon kasturi methi; To taste Salt; as needed oil for frying

Sonia Chaturvedi @soniakitchen_03

Abu Dhabi

#Idcravings1 #goldenapron3 #week7 # potato

Sonia Chaturvedi @soniakitchen_03

Abu Dhabi

#Idcravings1 #goldenapron3 #week7 # potato

Saved

Ingredients

250 gmmaida/All purpose flour
50 mlghee
As neededWater
To tasteSalt
For masala
2Boiled potato
1/2 cupboiled pees
1/2 cupgrated paneer
1/4 cupkaju(cashew) and kismish (raisins)
1 inchginger
1green chilli
1/2 teaspoonturmeric powder
1 teaspoonred chilli powders
1 teaspoonCoriander powder
1 teaspoonaamchur(dry mango) powder
1/2 teaspoongaram masala
1/2 teaspoonkasturi methi
To tasteSalt
as neededoil for frying

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Steps

1

Take a bowl of maida add ghee and salt. Mix all the ingredients properly with hand. You will notice the mixture will turn crumbly after mixing. Now, add water in multiple small quantities and knead firm dough (harder than paratha dough). Cover it with wet cloth and let it set for 15-20 minutes.
2

Another side.heat a pan add boiled pees and potato add turmeric powder, red chilli powders,salt,Coriander powder, mango powder, garma masala,kasturi methi,grated ginder,chilli mix all ingredients roast 5 mints after add paneer,kaju,kismis and Coriander leaves again mix proper and roast again 3 to 4 minutes
3

Turn off flame and transfer stuffing mixture to a bowl. Let it cool for a while at room temperature.
4

After 15-20 minutes, remove the wet cloth and knead athe dough again until smooth. Divide it into same portions and make round shaped balls from it.
5

Take one dough ball and press it between your palms to flatten it a little. Put it over rolling board and roll it out into round shaped puri having approx 5-6 inch diameter. Cut it into two semi-circles.
6

Spread water with the wet finger or a brush on the cut side edge to moisture the surface
7

Take one semi-circle and give it a shape of cone by folding it from both sides (overlapping one side over another) and pressing them to seal the sides.
8

Put 2-3 tablespoons filling in the cone. Do not over fill the stuffing otherwise, you will not be able to seal the edges properly in next step.
9

Wet the edges with moist finger or a brush and press it tightly with your thumb and index finger to seal them. Make all remaining samosas in same way.
10

Now deep fry the samosa medium low fame continue until they golden colour
11

Serve with chutney