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 seeds, crushed
- ½ tsp fennel / saunf
- pinch hing / asafoetida
- 1 inch ginger, finely chopped
- 1 chilli, finely 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 pepper, crushed
- ¾ tsp salt
- 4 potato/aloo, boiled & mashed
- 5 cashew / Kaju, chopped
- 2 tbsp raisins / kishmish
- 2 tbsp coriander, finely chopped
OTHER INGREDIENTS:
- water, for sealing
- oil, for deep frying
INSTRUCTIONS
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pinch a ball sized dough and grease with oil.
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roll the dough into an oval shape.
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now cut it horizontally, diving into 2 equal portions using a knife.
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grease with water and make a cone.
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stuff 2 tbsp of prepared samosa masala into the cone.
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grease little water on the edges.
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close and seal tightly by pressing firmly.
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deep-fry the samosa on a low flame. alternatively, bake at 180 degrees Celcius for 40 minutes.
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stir occasionally, frying the samosa on low flame for at least 15 minutes.
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once the aloo samosa turns golden and crisp, drain off over kitchen paper.
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finally, enjoy aloo samosa with green chutney and tamarind chutney.
