Samosa

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INGREDIENTS

FOR DOUGH:

  • 2 cup maida / plain flour
  • ¼ tsp ajwain / carom seeds
  • ½ tsp salt
  • ¼ cup oil
  • ½ cup water

FOR STUFFING:

  • 2 tsp oil
  • 1 tsp cumin/jeera
  • ½ tsp coriander seedscrushed
  • ½ tsp fennel / saunf
  • pinch hing / asafoetida
  • 1 inch gingerfinely chopped
  • 1 chillifinely chopped
  • ½ cup peas / matar
  • ½ tsp kashmiri red chilli powder
  • ½ tsp coriander powder
  • ¼ tsp cumin powder / jeera powder
  • ½ tsp aamchur / dry mango powder
  • ½ tsp garam masala
  • ¼ tsp peppercrushed
  • ¾ tsp salt
  • 4 potato/alooboiled & mashed
  • 5 cashew / Kajuchopped
  • 2 tbsp raisins / kishmish
  • 2 tbsp corianderfinely chopped

OTHER INGREDIENTS:

  • waterfor sealing
  • oilfor deep frying

INSTRUCTIONS

  • pinch a ball sized dough and grease with oil.
  • roll the dough into an oval shape.
  • now cut it horizontally, diving into 2 equal portions using a knife.
  • grease with water and make a cone.
  • stuff 2 tbsp of prepared samosa masala into the cone.
  • grease little water on the edges.
  • close and seal tightly by pressing firmly.
  • deep-fry the samosa on a low flame. alternatively, bake at 180 degrees Celcius for 40 minutes.
  • stir occasionally, frying the samosa on low flame for at least 15 minutes.
  • once the aloo samosa turns golden and crisp, drain off over kitchen paper.
  • finally, enjoy aloo samosa with green chutney and tamarind chutney.

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