Samosa – Mouth Watering Snack
Ingredients
- FOR DOUGH - All purpose flour/ maida - 1 cup
- Carom seeds/ ajwain - 1 tablespoon
- Salt/ namak to taste
- Oil/ tel - 3 or 4 tablespoons
- Water/ pani as required to make the dough
- FOR POTATO FILLING : Boiled and mashed potatoes/ aloo - 4
- Peas/ matar - 1/2 cup
- Ginger/ adarak - 2 inch grated or ginger paste (1 teaspoon)
- Garlic/ lehsun - 5-6 grated or garlic paste (1 teaspoon)
- Salt/ namak to taste
- Garam masala - 1/2 teaspoon
- Chili/ mirch powder - 1/2 teaspoon
- Turmeric/ haldi powder - 1/3 teaspoon
- Cumin/ jeera powder - 1/3 teaspoon
- Dry mango/ amchur powder - 1/2 teaspoon
- Chaat masala - 1/2 teaspoon
- Coriander leaves/ dhaniya patta - 1/2 cup
- Oil as required to fry the samosa
- Green chili finely chopped - 2
Instructions
- For Dough Preparation : Add maida, oil, salt and ajwain in a bowl and mix well. Add water and start making a soft and stiff dough. Rest it for 15 minutes.
- For Potatoes Stuffing : Heat oil in a pan and then add ginger and garlic paste and let it cook for a minute.
- Add chilies and let it cook for a minute. Add peas let it mix well and cook for 2 minutes.
- Add all spices and mix well. Add the mashed potatoes and coriander leaves. Keep the gas on low flame and mix well and let it cook for about 5 minutes.
- Take a wooden board and roll the dough in round circle and take a butter knife and make a slit in between and then make a triangle fold then tap some water on the triangle sides especially at the end. Then make another triangle fold and close it and make a cone shape.
- Add the potato stuffing and again take little water and tap on the edges and seal at the end to give a samosa shape. Repeat the same procedure for all samosas.
- Heat oil in a deep pan and fry all the samosas from both sides on low flame. Once done, take them out on a tissue paper to soak excess oil.
- Delicious 'Samosas' are ready to be served with chutneys.
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