Aloo Samosa


ingredent:


  • 500 Gram Potatoes (peeled and chopped), boiled

For the dough:

  • 500 gram Maida (refined flour)

  • 1/2 cup Ghee or oil

  • 5 gram Ajwain

  • Salt

  • Water

  • For deep frying Oil

For tempering:

  • 1/2 cup Ghee

  • 1 tsp Cumin seeds

  • 1/2 tsp Turmeric powder

  • 1/4 tsp Red chilli powder

  • 2-3 Green chillies

  • 2 tsp Ginger

  • 1 tbsp Coriander leaves

  • Salt

  • 1/3 cup Green peas

  • 2 tsp Chaat masala powder

  • 1 tsp Fennel seeds

  • 1/2 tsp Garam masala

How to Make Samosa

  • Chop the green chillies, ginger and the coriander leaves.

  • Mix all the ingredients for the dough except water and rub thoroughly.

  • Sprinkle water and make a hard dough. Set aside for about 10 minutes.

  • Divide the dough into round portions as per the size of the samosas required.

  • Heat the ghee and add cumin, when crackling add ginger and saute.

  • Add the rest of the ingredients excluding the final four and sauté for five minutes.

  • Mix in the rest of the ingredients, including the potatoes and mix well.

  • Roll each portion of dough into a thin oval shape cut into 2 semi-circles.

  • Take a semi-circle. Apply water on the straight edge of the semi-circle. Hold the semi-circle in your hand, fold the straight edge, bringing together the watered edges, seal the watered edges into a triangular pocket.

  • Stuff the potato mixture and then seal the upper edges.

  • Repeat with the rest.

  • Deep fry in oil till golden brown and serve.


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