Samosa

Name: Samosa
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cup maida / plain flour; 1/4 tsp ajwain / carom seeds; 1/2 tsp salt; 1/2 tsp oil; 1/2 cup water; 2 tsp oil; 1 tsp cumin; 1/2 tsp coriander seeds,; ½ tsp crushed fennel; 1 inch ginger,; 1 finely chopped chilli,; 1/2 cup peas / matar; ½ tsp kashmiri red chilli powder; 1/2 tsp coriander powder; ¼ tsp cumin powder; 3/4 tsp salt 4 potato / aloo, boiled & mashed; 2 tbsp coriander, finely chopped; As required water, for sealing; as required Oil, for deep frying

kavya hasrani @cook_25782699

Bhuswal

#Breakfastdish
#GA4
#WEEK7

kavya hasrani @cook_25782699

Bhuswal

#Breakfastdish
#GA4
#WEEK7

Saved

Ingredients

30min

4 servings

FOR DOUGH:
2 cupmaida / plain flour
1/4 tspajwain / carom seeds
1/2 tspsalt
1/2 tspoil
1/2 cupwater
FOR STUFFING:
2 tspoil
1 tsp cumin
1/2 tspcoriander seeds,
½ tsp crushed fennel
1 inchginger,
1 finely chopped chilli,
1/2 cuppeas / matar
½ tsp kashmiri red chilli powder
1/2 tspcoriander powder
¼ tsp cumin powder
3/4 tspsalt 4 potato / aloo, boiled & mashed
2 tbspcoriander, finely chopped
OTHER INGREDIENTS:
As requiredwater, for sealing
as required Oil, for deep frying

Saved

Steps

30min

1

Firstly, in a large mixing bowl take 2 cup maida. you can alternatively take wheat flour / atta. add ¼ tsp ajwain, ½ tsp salt and mix well
2

Add ½ water and start to knead the dough,knead to tight dough adding water as required.
3

Grease the dough with oil, cover and rest for 20 minutes.
4

Firstly, in a large kadai take 2 tsp oil and saute 1 tsp cumin, ½ tsp coriander seeds, ½ tsp fennel and pinch hing.Add ginger and green chilli in the pan
5

Add mashed boiled potatoes and peas.
6

Now add Kasuri methi, anardana powder, cumin powder, garam masala powder, black pepper powder, amchoor powder, red chili powder and coriander powder and mix well.
7

Using a potato masher. mash everything well to make a smooth filling. Add salt, fresh coriander, and mint and mix well. Remove the pan from heat and let the filling cool completely.
8

Pinch a ball sized dough and grease with oil
9

Grease with water and make a cone. gently press so that it seals properly.
10

Roll the dough into oval shape
11

Stuff 2 tbsp of prepared samosa masala into the cone,grease little water on the edges.
12

Cut the oval from the centre. Roll and cut all the dough balls in the same manner
13

Pull back and create a pleat. this is very important as you are creating the backbone, helping samosa to stand.
14

Now close and seal tightly by pressing firmly.
15

Firstly, heat the oil in a kadhai and deep-fry the samosa on a low flame.
16

Stir occasionally, frying the samosa on low flame for at least 15 minutes
17

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