Samosa

INGREDIENTS

1 cup– Flour
3 tbsp – Ghee
As required– Water
1/8 Tsp- Carom seeds
½ Tsp – Salt
Stuffing-
500 ms – Boiled Potato
¼ Cup – Oil
1/2 Tsp – Cumin Whole
1 Tsp – Ginger Chopped
1 Tbsp – Green Chilli Chopped
2 Tsp – Whole Crushed Coriander
1 Tsp – Red Chilli Powder
1/2 Tsp – Kasoori Methi
1 Tsp Mango powder
1 Tsp – Cumin Powder
1 Tsp – Garam Masala
2 Tbsp – Fresh Coriander, chopped
Oil to deep fry
Accompaniments-
Sweet Tamarind Chutney
Mint Chutney

INSTRUCTIONS

1. In a bowl combine flour, ghee, carom seeds and salt and make a tight dough using water.
2. Heat oil in a pan add cumin, ginger, green chilli and sauté for 2 minutes. Then add mashed potato and all the spices sauté for 10 to 15 minutes, on very slow fire.
3. Finish with chopped coriander. Allow the mixture to cool it for some time.
4. Divide the dough into small portions and roll them very thin.
5. Cut the rolled disc into two and apply water on the edges of each piece and fold it like a cone. Stuff each piece with potato mixture and seal the edges to shape it like a samosa.
6. Similarly make samosa with all the dough and the stuffing.
7. Heat oil in a wok and deep fry the samosa on very slow fire, gently stirring regularly till golden brown and crisp.
8. Remove and serve hot with sweet and mint chutneys.

Preferred recipes by Chef Rakesh Sethi.

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