Samosa recipe | how to make samosa | aloo samosa
Samosa a crispy and spicy testy deep fried snacks that has an crispy and Flaky outer layer made of flour maida and rich feeling of masala potato and spices. This is a popular street food of India it is a favourite snack among people of all ages and generally served with tea and tamarind chutney and with chola mater an afternoon snack.The main thing about snack is spicy and chatpata yummy in test. this is famous snacks of India and everywhere is available.
INGREDIENTS
FOR DOUGH:
250 gm maida / plain flour
¼ tsp ajwain / carom seeds¼
salt to taste
2 tbsp ghee
½ cup water
FOR STUFFING:
1/2 chat masala
1/2 Red chilli powder
Salt to taste
1/4 tbsp black paper
1pinch heeng
1/4 garlic chopped
1/4 ginger chopped
2 green chilli chopped
Whole spices
1/4 tbsp Whole coriander
1/4 tbsp whole cumin seeds
1/4 tbsp whole fennel seed /sauf
1/4 tbsp Rai / mustered seed
1/4 tbsp whole kalonji
1/4 tbsp whole Ajwain seed
1/4 tbsp whole methi seed
5 potato / aloo, boiled & mashed
2 tbsp coriander, finely chopped2 tbsp coriander, finely choped
OTHER INGREDIENTS:
water, for sealingwater, for sealing
oil, for deep frying
Stuffing Preparation--
Put oil in the pan and heat it
Put the spices of samosas in the pan and fry.
Put the potatoes in the spices and mix well so that the potatoes get mixed in the spices.
Add coriander leaves and turmeric powder and stir well.
Samosa filling spices are ready and keep it to cool for 10 minutes.
INSTRUCTIONS
In a bowl, take two and a half grams of fine flour, celery, two teaspoons of ghee and salt to taste and loot the flour with the help of water.
Make the dough and keep the rest for 10 minutes.
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.
SAFINA KHAN
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