Samosa

Name: Samosa
Total time: 4200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cup plain flour 1/4 ajwain/carom seeds 1/2tsp salt 1/4cup oil; 1/4 cup water 2tea spoon oil 1 teaspoon cumin/jeera; 1/2 tsp coriander seeds, crused 1/2 tsp fennel/saunf; Pinch hing/asafoetida 1inch ginger, Finely chopped 1/2 cup peas; 1/2 tsp kashmeri chili powder 1/2tsp coriander powder; 1 m1/4 tsp cumin powder / jeera powder; 1/2 tsp aamchur / dry mango powder; 1/2 tsp garam masala; 1/4 tsp pepper, crushed; 3/4 tsp salt; 4 potato / aloo, boiled & mashed; 5 cashew / kaju, chopped; 2 tbsp raisins / kishmish; 2 tbsp coriander, finely chopped

Aastha Chaudhary @cook_25111099

#WPM

Aastha Chaudhary @cook_25111099

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Ingredients

1hr10min

2 servings

2 cupplain flour 1/4 ajwain/carom seeds 1/2tsp salt 1/4cup oil
1/4 cupwater 2tea spoon oil 1 teaspoon cumin/jeera
1/2 tspcoriander seeds, crused 1/2 tsp fennel/saunf
Pinchhing/asafoetida 1inch ginger, Finely chopped 1/2 cup peas
1/2 tspkashmeri chili powder 1/2tsp coriander powder
1m1/4 tsp cumin powder / jeera powder
1/2 tspaamchur / dry mango powder
1/2 tspgaram masala
1/4 tsppepper, crushed
3/4 tspsalt
4potato / aloo, boiled & mashed
5cashew / kaju, chopped
2 tbspraisins / kishmish
2 tbspcoriander, finely chopped

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Steps

1hr10min

1

Pinch a ball sized dough and grease with oil.
2

Roll the dough into oval shape.
3

Now cut it horizontally, diving into 2 equal portions using a knife.
4

Grease with water and make cone.
5

Stuff 2 tbsp of prepared samosa masala into the cone.
6

Grease little water on the edges.
7

Deep-fry the samosa on a low flame. Alternatively bake at 180 degree celcius for 40 minutes.
8

Stir occasionally, frying the samosa on low flame for at least 15 minutes.
9

Once the aloo samosa turns golden and crisp, drain off over kitchen paper.
10

Finally, enjoy aloo samosa with green chutney and tamarind chutney.