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Samosa is the most favourite indian snack that is loved by every indian.It goes well with coriander chutney
Ingredients:
For Stuffing:
3-4 Potatoes (boiled, peeled & finely chopped into small cubes)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
1/2 tsp cumin seeds.
pinch of asoefitida(hing)
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)
For Samosa cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2 tbsp oil
1/2 tsp salt
1/4th tsp. Ajwain (optional)
Procedure:
For Cover:
1.Mix all the ingredients (salt, oil, ajwain) except water.
2.Add a little water at a time.
3.Pat and knead well for several times into a soft pliable dough.
4.Cover it with moist Muslin cloth and keep aside for 15 minutes.
For Stuffing :
1.Heat oil in pan.Add cumin seeds and wait till they splutter.Now add hing in this
2.Add all rest of dry masala in 1/2 cup water and mix it.Add this mixture into oil and mix them 3.and let them fry for 1 min.
4.Add chopped potatoes and mix well.
5.Add green peas, cashews and raisins and mix well.
6.Add coriander and keep aside.
To Proceed :
1.Make small rolls of dough and roll it into a 4"-5" diameter circle.
2.Cut it into two parts like semi-circle.
3.Now take one semi circle and fold it like a cone. Use water while doing so.
4.Place a spoon of filling in the cone and seal the third side using a drop of water.
5.Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
6.Serve samosa hot with coriander chutney.
Ingredients:
For Stuffing:
3-4 Potatoes (boiled, peeled & finely chopped into small cubes)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
1/2 tsp cumin seeds.
pinch of asoefitida(hing)
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)
For Samosa cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2 tbsp oil
1/2 tsp salt
1/4th tsp. Ajwain (optional)
Procedure:
For Cover:
1.Mix all the ingredients (salt, oil, ajwain) except water.
2.Add a little water at a time.
3.Pat and knead well for several times into a soft pliable dough.
4.Cover it with moist Muslin cloth and keep aside for 15 minutes.
For Stuffing :
1.Heat oil in pan.Add cumin seeds and wait till they splutter.Now add hing in this
2.Add all rest of dry masala in 1/2 cup water and mix it.Add this mixture into oil and mix them 3.and let them fry for 1 min.
4.Add chopped potatoes and mix well.
5.Add green peas, cashews and raisins and mix well.
6.Add coriander and keep aside.
To Proceed :
1.Make small rolls of dough and roll it into a 4"-5" diameter circle.
2.Cut it into two parts like semi-circle.
3.Now take one semi circle and fold it like a cone. Use water while doing so.
4.Place a spoon of filling in the cone and seal the third side using a drop of water.
5.Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
6.Serve samosa hot with coriander chutney.
