Samosa

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

  • pinch a ball sized dough and grease with oil.
  • roll the dough into oval shape.
  • now cut it horizontally, diving into 2 equal portions using a knife.
  • grease with water and make 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 degree celcius for 40 minutes.
  • stir occasionally, frying the samosa on low flame for atleast 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.

notes:

  • firstly, you can add ghee in place of oil while kneading the dough for rich flavour.
  • also, add paneer or vegetables of your choice to the stuffing.
  • additionally, fry on low flame else the crust of samosa will not turn flaky.
  • finally, samosa recipe tastes great when prepared slightly spicy and flaky.

Leave a Reply

Your email address will not be published.