Samosa

Name: Samosa
Yield: 5-6people
Cuisine: Indian
Ingredients: For dough--; 2 cups all purpose flour (maida); 1/2 teaspoon Salt; 1/2 cup ghee; 1/2 teaspoon Ajwain; For stuffing-----; 3-4 potatoes; 1/2 teaspoon Cumin seeds; 1/2 teaspoon Fennel seeds; 1/2 teaspoon coriander seeds; 5-6 black pepper; as per taste Salt; 3-4 green chillies; 1/2 inch chopped Ginger; 2 teaspoons chopped Ginger; as required chopped coriander leaves; As per taste Chilli flakes; as required Oil for frying

Chhavi Gupta @cook_17509866

#ldcravings1

Chhavi Gupta @cook_17509866

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Ingredients

5-6people

For dough--
2 cupsall purpose flour (maida)
1/2 teaspoonSalt
1/2 cupghee
1/2 teaspoonAjwain
Forstuffing-----
3-4potatoes
1/2 teaspoonCumin seeds
1/2 teaspoonFennel seeds
1/2 teaspooncoriander seeds
5-6black pepper
as per tasteSalt
3-4green chillies
1/2 inchchopped Ginger
2 teaspoonschopped Ginger
as requiredchopped coriander leaves
As per taste Chilli flakes
as requiredOil for frying

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Steps

1

Take 2 cups all-purpose flour (maida)in a bowl add 1/2 teaspoon salt +1/2 cup ghee. With your fingertip mix the ghee with the flour till you get a breadcrumb-like texture in the flour. When the mixture is pressed it should not break.
2

Mix the water as required and knead a soft and smooth dough. Cover the dough with a moist kitchen towel. Let the dough rest for 30 minutes.
3

For stuffing----- Grind Cumin seeds +Fennel seeds +coriander seeds +black peppers to a coarse powder.
4

Take the potatoes and rinse well in water. Then peel and chopped into small cubes.
5

Then Heat a pan add 1 tablespoon oil add1/2 teaspoon Cumin seeds + chopped green chillies and chopped Ginger and saute. Add potato cubes and saute. Add grounded powder +dry mango powder+ salt +chilli flakes and mix well. Cook it on low flame for 4-5 minutes. Finally, add chopped Coriander leaves mix well and turn off the stove. (U can also add peas, cashew nut, raisins in the mixture).
6

Take a small portion of the dough and roll it out in an oval shape. Cut it into two halves. Take one part of the dough and fold it in a cone shape. Place the filling into the cone. apply some water on the edges of the dough and seal it. Heat the oil for deep frying once the oil is warm drop the samosas into the oil and fry them.
7

Fry all the samosas on a low or low medium flame till the samosas becomes golden and nicely crisp from outside. Remove on the kitchen towel. Serve with mint chutney and tea.