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
- ▼ July (7)