Search This Blog

Thursday, 30 July 2015



For samosa dough
2 cup maida
4 tbsp oil
Salt as per taste
Cold water  knead
In a big bowl add maida , ,salt , oil  and rub it into flour using your fingertips. Knead dough hard by adding little cold water at a time, & cover the dough with wet cloth a side and let it rest for  30 minutes

For filling / stuffing of samosa
4 medium            boiled potatoes                roughly mashed with hands
2 big tablespoon ghee /oil
1/2 teaspoon Cumin seeds
1/4 teaspoon hing /  asafoetida  (as per your taste I like more hing in it)
1 teaspoon dried mango powder / aamchur
1/2 teaspoon black pepper powder
1 teaspoon dry roasted  cumin seed powder      
 1/2 teaspoon red chili powder
 1/2 teaspoon    garam masala
 1teaspoon         coriander powder
In a ghee in a kadai / pan add the hing  and cumin seeds when seeds creaked . Add the boiled potatoes and fry till slightly golden. Add all the dry  spices and mix everything well and cover and cook for about 5minutes. Remove cover and add fresh coriander  stuffing is ready .


Now divide the dough it into equal portions, make smooth ball and flatten and roll it evenly into circle.
Cut it into 2 equal halves along the diameter.Wet the edges with a little water along the diameter. Bring the two ends together to overlap a little. Join and press together to make a cone.
Fill  the stuffing in the cone and seal from above. Fill all the cones and set aside. 

Heat oil in a deep frying pan on low medium flame   ,fry the samosa  until golden brown.( it take around 10 to 15 minutes to fry ) and crisp. Remove on paper napkin

Samosa  are ready serve  delicious samosa with green chutney & sweet imli chutney  enjoy kritika cuisine

No comments:

Post a Comment

Google+ Followers