Samosa

Name: Samosa
Total time: 2400 s
Yield: 5-6 Person
Cuisine: Indian
Ingredients: 200 gm All-purpose Flour (Maida); 1/2 Tbsp Carom Seeds; 1/2 Tbsp Salt; 4 Tbsp Cooking Oil; 500 gm Boiled Potato; 1/2 Bowl Boiled Green Peas; 10-12 Cashews; 10-12 Raisins; 1/2 Bowl Paneer Cut In Small Cubes; 3-4 Chopped Green Chilli; 1/4 Tbsp Red Chilli Powder; 1/4 Tbsp Garam Masala Powder; 1/2 Tbsp Dry Mango Powder; 1/2 Tbsp Coriander Powder; 1/4 Tbsp Asafoetida; For Deep Frying Oil

Ankita Kapil Varshney @cook_13513772

#ESW

Ankita Kapil Varshney @cook_13513772

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Ingredients

30-40 Minutes

5-6 Person

200 gmAll-purpose Flour (Maida)
1/2 TbspCarom Seeds
1/2 TbspSalt
4 TbspCooking Oil
500 gmBoiled Potato
1/2 BowlBoiled Green Peas
10-12Cashews
10-12Raisins
1/2 BowlPaneer Cut In Small Cubes
3-4Chopped Green Chilli
1/4 TbspRed Chilli Powder
1/4 TbspGaram Masala Powder
1/2 TbspDry Mango Powder
1/2 TbspCoriander Powder
1/4 TbspAsafoetida
For Deep FryingOil

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Steps

30-40 Minutes

1

Take a large plate add sieve maida, carom seeds and salt. Mix well. Then add 4 Tbsp oil and mix well. Add little water and mix it and knead into smooth dough. Knead it for a minute. Dough is ready. Cover it for 10-15 minutes and keep aside.
2

Mash the potatoes. Turn on the flame, heat a kadhai add oil. Let the oil heat properly. Add asafoetida, green chilli and green peas. Stir it. Then add potatoes and fry the for a minute on medium flame. Add all spices one by one and mix them. Cook it for few minutes. Then add crushed cashews and raisins and mix everything well. Cook for a minute and reduce the flame low. Mix all ingredients properly and cook it for 2-3 minutes again. Turn off the flame and add coriander leaves and mix everything.
3

The stuffing is ready now. Let it cool down completely.
4

Knead the prepared dough once. Make lemon size ball to make samosa. Take one ball and roll it into puri shape. Cut it into 2 equal parts.
5

Take one portion and fold it with the help of water and fold like triangle shape. Seal the joints properly. Fill the prepared stuffing. Gently press the stuffing inside. Apply little water on the edges. Samosa is ready to fry.
6

Turn on the flame, heat oil in a kadhai. Check the temperature then reduce the flame to low. Put the samosa one by one in hot oil and deep fry. Keep the flame low. Flip it after 2 minutes. Fry it till golden brown from both sides. Keep flipping in between. Take it out in a plate. Samosa is ready to eat now.
7

Serve hot with green spicy chutney and khatti-meethi sauth. And enjoy with tea.......