AuthorNishant SarojPockets of dough stuffed with a potato and pea mixture, deep fried. An all time favorite tea time snack!
Most eatable snack in India.
Servings 0
- Amount Per Serving
- % Daily Value *
- Total Fat 0g
- Cholesterol 0mg
- Sodium 0mg
- Potassium 0mg
- Total Carbohydrate 0g
- Dietary Fiber 0g
- Sugars 0g
- Protein 0g
- Vitamin A 00%
- Vitamin C 0%
- Calcium 00%
- Iron 0%
- Vitamin D 0%
- Vitamin E 0%
- Phosphorus 0%
- Magnesium 0%
- Zinc 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Firstly, in a large mixing bowl take 2 cup maida. You can alternatively take wheat flour / atta.
Add ¼ tsp ajwain, ½ tsp salt and mix well.
Now add ¼ cup oil, crumble & mix the flour. do not compromise in addition of oil, as its a key ingredient to make Samosa flaky.
Crumble and mix well making sure the dough holds shape and add ½ water and start to knead the dough.
Knead to tight dough adding water as required and grease the dough with oil, cover and rest for 20 minutes.
Firstly, in a large kadhai take 2 tsp oil and saute 1 tsp cumin, ½ tsp coriander seeds, ½ tsp fennel and pinch hing also, add 1 inch ginger and 1 chilli.
Now add ½ cup peas and saute for 2 minutes. i have used frozen peas here. if you using soaked peas then make sure to boil.
Additionally, ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ½ tsp aamchur, ½ tsp garam masala, ¼ tsp pepper and ¾ tsp salt and saute on low flame until spices turn aromatic
Further, add 4 boiled and mashed potato. i have pressure cooked potato for 5 whistles.
Mash and mix well until the spices are well combined. Mix well, Samosa Stuffing is ready. allow to cool completely.
After 20 minutes, knead the dough slightly again and pinch a ball sized dough and grease with oil.
Roll the dough into oval shape and now cut it horizontally, diving into 2 equal portions using a knife.
Grease with water and make a cone. gently press so that it seals properly.
Stuff 2 tbsp of prepared samosa masala into the cone and grease little water on the edges.
Pull back and create a pleat. this is very important as you are creating the backbone, helping samosa to stand.
Now close and seal tightly by pressing firmly. you can freeze at this stage in an airtight container for 2 months.
Firstly, heat the oil in a kadhai and deep-fry the samosa on a low flame.
Stir occasionally, frying the samosa on low flame for at least 15 minutes.
Once the aloo samosa turns golden and crisp, drain off over kitchen paper.
finally, enjoy aloo samosa with green chutney and tomato sauce
Ingredients
Directions
Firstly, in a large mixing bowl take 2 cup maida. You can alternatively take wheat flour / atta.
Add ¼ tsp ajwain, ½ tsp salt and mix well.
Now add ¼ cup oil, crumble & mix the flour. do not compromise in addition of oil, as its a key ingredient to make Samosa flaky.
Crumble and mix well making sure the dough holds shape and add ½ water and start to knead the dough.
Knead to tight dough adding water as required and grease the dough with oil, cover and rest for 20 minutes.
Firstly, in a large kadhai take 2 tsp oil and saute 1 tsp cumin, ½ tsp coriander seeds, ½ tsp fennel and pinch hing also, add 1 inch ginger and 1 chilli.
Now add ½ cup peas and saute for 2 minutes. i have used frozen peas here. if you using soaked peas then make sure to boil.
Additionally, ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ½ tsp aamchur, ½ tsp garam masala, ¼ tsp pepper and ¾ tsp salt and saute on low flame until spices turn aromatic
Further, add 4 boiled and mashed potato. i have pressure cooked potato for 5 whistles.
Mash and mix well until the spices are well combined. Mix well, Samosa Stuffing is ready. allow to cool completely.
After 20 minutes, knead the dough slightly again and pinch a ball sized dough and grease with oil.
Roll the dough into oval shape and now cut it horizontally, diving into 2 equal portions using a knife.
Grease with water and make a cone. gently press so that it seals properly.
Stuff 2 tbsp of prepared samosa masala into the cone and grease little water on the edges.
Pull back and create a pleat. this is very important as you are creating the backbone, helping samosa to stand.
Now close and seal tightly by pressing firmly. you can freeze at this stage in an airtight container for 2 months.
Firstly, heat the oil in a kadhai and deep-fry the samosa on a low flame.
Stir occasionally, frying the samosa on low flame for at least 15 minutes.
Once the aloo samosa turns golden and crisp, drain off over kitchen paper.
finally, enjoy aloo samosa with green chutney and tomato sauce
Bhau collage me bhi khila dena kabhi 😍😍 ..
Mst baba re
Itna khilaya hu canteen me wo kam hai kya🙄🙄.