Samosa needs no introduction..Here , I am sharing with you so many tips
and tricks, so you can easily make khasta , perfect texture and perfect
shape samosa at home.
Ingredients:-
For Dough:-
4 cup Maida or All purpose flour
1 cup Oil or ghee
1 cup Oil or ghee
1 - 1 1/2 tea spoon salt
1 tbsp tea spoon Ajwain (Carrom seed)
about 1 cup water
For Stuffing:-
6-7 Large Boiled Potato
1 cup Boiled Peas
1/2 table spoon salt or as per taste
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 tbsp coriander powder
1 tbsp Cumin powder
1 tbsp Garam Masala
1 tbsp Mango powder
1 table spoon lemon juice
1 tbsp cumin seeds
1/2 tea spoon Asofetida (Hing)
(Spices can adjust according to your taste)
Oil or ghee for greasing
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 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 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 5-6 minutes.
Keep aside to cool to temperature.
Divide dough in to equal 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.
Deep Fry samosa on medium hot oil at medium gas.
6-7 Large Boiled Potato
1 cup Boiled Peas
1/2 table spoon salt or as per taste
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 tbsp coriander powder
1 tbsp Cumin powder
1 tbsp Garam Masala
1 tbsp Mango powder
1 table spoon lemon juice
1 tbsp cumin seeds
1/2 tea spoon Asofetida (Hing)
(Spices can adjust according to your taste)
Oil or ghee for greasing
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 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 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 5-6 minutes.
Keep aside to cool to temperature.
Divide dough in to equal 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.
Deep Fry samosa on medium hot oil at medium gas.
It will take around 20-25 minutes.
don't cook on high gas, otherwise, it will be uncooked from inside and it will become soggy as well.
Samosas are ready .
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
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https://www.facebook.com/IndianTummy/
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Deep Fry Samosa
https://indiantummy.blogspot.com/2014/09/shahi-samosa-receipe.html
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