Shahi Samosa receipe

Rainy season or winter season or any season ......

hot tea with spicy samosa.......yup  

Try this delicious samosa recipe for your next party or get-together.
Everyone enjoy your samosas......

For 20 Samosa

Ingredients:-

For Dough:-

3 1/2 cup Maida or All purpose flour
11/4 cup Oil or ghee 

2 tea spoon salt

1 1/2 tea spoon Ajwain (Carrom seed)

about 1 cup water 

For Stuffing:-

3 Large Boiled Potato
1 cup Boiled Peas
1/4 cup paneer cubes (cut into small pieces)
1/4 cup Cashews
1 1/2 table spoon salt or as per taste
2 1/2 table spoon green chili and ginger paste (or as taste)
1 table spoon oil or ghee
1/2 tea spoon red chili
1/4 tea spoon Black pepper
1  tea spoon coriander powder
1  tea spoon Cumin powder
1 tea spoon Garam Masala
1 tea spoon Mango powder
1 table spoon lemon juice
1 tea spoon cumin seeds
1/2 tea spoon Asofetida (Hing)

(Spices can adjust according to your taste)

Oil or ghee for deep fry


Method:-

Knead the dough ....Take a Bowl , add flour , salt, ajwain . Mix well.
Add oil and mix together until all oil corporated into the flour.
Add water and knead into the smooth firm dough.
Set aside and Wrap by plastic or muslin cloth for 20- 25 minutes.

Stuffing:-

Mean time will prepare Stuffing
In a bowl , boiled potatoes.. peeled and cut into small cubes and add all spices and salt , lemon juice together. Mix well .
Heat oil in a pan
Add cumin seeds and hing.
When crack seeds then add green chili and ginger paste and boiled peas and saute for 5 minutes.

 


Add potato mixture cook for 8 minutes.
Add Cashews and Paneer. cook for 2 minutes .

Keep aside to cool to temperature.

Divide dough in to 20 bowls.
Roll out each portion in to  thin oval shape.
Divide the oval into two through cut from medium.
Lift one side of the flat edge and brush plain water on it. Lift the opposite side and overlap the  edges to form a cone shape. Press the edges gently

Stuff the Potato mixture into the cone. Brush plain water around the top edge and seal it gently.
Heat the oil in a pan or wok or Kadhai and deep - fry the samosas on a medium flame till they turn golden brown in colour from both the sides.

Your samosa are ready ....

Believe me this samosas will crispy as long as you want .(But only take care while kneading the dough and frying the samosas

            

Serve hot with the green chutney or tamarind chutney or sweet chutney....

For green chutney 
http://indiantummy.blogspot.com/2014/09/coriander-chutney-or-cilantro-chutney.html

For Sweet chutney
http://indiantummy.blogspot.com/2014/09/sweet-chutney-or-mango-powder-chutney.html