Samosa recipe/how to make samosa recipe/ Aloo samosa recipe



Samosa is a very popular street food. Samosa is very much liked by all small and big. The top layer of samosa is made from maida. And inside it is filled with a mixture of potatoes and peas, it is deep fried in oil till it becomes crispy.  Samosa is served in breakfast with mint chutney and tamarind chutney, so let's make potato samosas.

Preparation time: 15 minutes

Cooking Time: 35 mins

Cool time: 1 hour

Author: Rajni Dagla

Ingredients for making top layer of samosa

.  maida 2 cups

.salt

.  Oil 1/2 cup (for moyan)

.  Celery 1/4 tsp

Ingredients for Stuffing Samosa

.  Potatoes 4 boiled and mashed

.  2 tsp oil

.  1/2 inch ginger (finely chopped)

.  Green peas 1/2 cup

.  Green chilies 2 finely chopped

. Green coriander finely chopped

.  Coriander powder 1 tsp

.garam masala 1/4 tsp

.  Amchur Powder 1/2 tsp

.salt to taste

.Fry small pieces of paneer (you can add if you want)

.Black pepper powder 1/4 tsp

Cashew nuts 6 to 7 (you can add if you want)

.  Kismis 2 tsp (you can add it if you want)

. 1/2 tsp whole coriander

.  oil for frying samosas

First of all, prepare the samosa dough by kneading it.

For this, put 2 cups of flour in a vessel. Now add salt and celery and mix it.  Now put half a cup of oil in the flour and mash it well with your hands.  Pressing the dough in your hand, if the dough starts to form like a ladoo, then it is correct.  But if the dough does not become like a ladoo when pressed with your hand, then add some more oil and mash it. Now add little water and knead a hard dough.  Apply oil on the dough, cover it and leave it for 10 to 15 minutes.

To make stuffing of samosa

For stuffing, heat 2 tsp oil in a pan.  When the oil becomes hot, add cumin seeds, finely chopped ginger, whole coriander, chopped green chilies, green peas and cook on low heat for a while so that the peas become soft. (If you are taking dried peas, soak them and boil them)  When the peas become soft, add red chili powder, coriander powder, mango powder, black pepper powder, salt, garam masala and cook on low flame for half a minute. Add boiled (mashed) potatoes and mix them well.  Now add cashew, raisin green coriander leaves and mix it.  Stuffing is ready.  Fry small pieces of paneer in another pan.

After keeping the dough covered, it has been 15 minutes, once again knead the dough a little.  Take a ball as big as a ball and make it round by applying some oil on it and roll it round. Now cut this roti into two equal parts with a knife.  Make a cone by applying water.  Seal it by pressing gently.

Now fill 3 to 4 teaspoon stuffing in it.  Put a piece of paneer inside it and apply water on the edges and stick it well.

Now heat oil in a wok. When the oil becomes hot enough, add samosas to it and deep fry them while stirring on low flame. Fry them for 10 to 15 minutes till they become crispy. When the samosas become crispy well, then they  Take out on tissue paper.  Serve samosas with mint chutney and tamarind chutney.

Tips

While applying the dough of samosas, put moyan in the flour well, that is, when you press the dough in your hand, it starts forming like a laddu, the right moan will be done only then the samosas will become good Moyan (oil) is not to be added too much.

.When stuffing is filled in samosas, do not fill too much, keep a little empty from the top so that the samosa sticks well from the top.

.If you are taking dry peas, then first soak them for 4-5 hours and then boil them till they become soft. If it is not peas, then use frozen peas and there is no need to boil frozen peas.