SAMOSA

SAMOSA

INGREDIENTS

• Maida-2.5 cups
• Boiled & peeled potatoes- 250 grams- 3-4 potatoes
• Oil-5 tablespoons
• Salt to taste
• Ajwain-1/4 teaspoon
• Asafoetida (hing)-a pinch
• Cumin seeds (jeera)-1/2 teaspoon
• Grated ginger-1/2 inch
• Green chilli chopped-1
• Coriander powder (dhania powder)-1 teaspoon
• Red chilli powder-1/2 teaspoon
• Garam masala powder-1/4 teaspoon
• Dry mango powder (amchoor)-1/2 teaspoon
• Oil for deep frying
• Water as required

METHOD

• Wash, boil & peel potatoes & cut them into small pieces.

• Heat 2 tablespoons oil in a pan & add safoetida (hing) to it.
• As it crackles, add cumin seeds & grated ginger.
• As they turn slightly brown, add coriander powder, salt, red chilli powder, garam masala powder & amchoor powder.
• Fry them for 1 minute & then add potatoes to it.
• Add green chillies & fry the potatoes well.
• You can also add grated coriander leaves to it.
• Fry well & turn off the flame.
• Keep them aside & allow them to cool.



• Next, knead the dough.
• In a wide vessel, take maida & add 3 tablespoons oil, 1/4 teaspoon salt (or as per taste) & ajwain to it.

• Mix oil well with the maida & then add water slowly & knead a hard dough.

• Keep the dough aside for 20-25 minutes.
• After 20-25 minutes, roll round chapatis, cut out the uneven edges & divide it into halves.

• In each semicircle fill the potatoes & give it the shape of samosa by sealing the edges with the help of water.

• Deep fry these samosas in hot oil till they turn golden in colour.

• Take them out from oil on a paper towel to soak off the excess oil.
• Samosa is ready to serve.