For dough:
All purpose flour(maida) – 2 cups
Ajwain seeds – 1 tsp
Oil – 2 tsp
For stuffing:
Mustard seeds
Cumin seeds
green chilli – 2
Boiled mashed potatoes
Red Chilli pdr – as req
Turmeric pdr – 1/4 tsp
Corriander pdr – as req
Cumin pdr – as req
Amchur pdr – 1 tsp
Ginger garlic paste – 1 tsp
Cooked frozen Peas – 1/4 cup

Dough preparation:
To 2 cups all purpose flour (maida) add Ajwain seeds(opt),salt and 2 tsp of oil ( for 1 cup of flour use 1 tsp of oil). Mix such that the oil spreads well on the dough. Then add water lil by lil to this to make a stiff dough. Allow it to rest for 15-20 mins.

Potato Stuffing Preparation:
Oil + Mustard seeds + Cumin Seeds + Green Chilli + ginger garlic paste + red chilli pdr + corriander pdr + cumin pdr + turmeric pdr + salt + amchur pdr + lil water (to prevent the pdrs from burning). Now add the cooked mashed potatoes to the masala and stir well. Add peas then. Cook for another 1 minute on a low flame. After making sure that the water has completely dried out, add corriander leaves. Switch of the stove.This is juz a guideline for making the potato stuffing, You can add or remove spices as per Wholesale Jerseys your requirement. Well, I completely crossed the line and did make use of some mushroom manchurian curry as a stuffing wen i ran out of potato stuffing for the last samosa cone…n trust me, I loved it more than the potato samosas 🙂
Steps for making Samosa:
Step 1: Spread the dough similar to that of a chapati dough. The only difference you have to incorporate is, make the dough in an oval shape as shown below
Step 2: Cut the center of the spread dough to make 2 equal semicircles.
Step 3: Wet the edges of the dough with water (binding) and then fold the dough as shown below
Step 4: Now fold the other edge towards the center, overlapping the first one
Step 5: Take hold of the folds and turn it facing towards you as shown below
Step 6: Fill in the stuffing now
Step 7: Fold the bottom of the cone as shown in the pic and bind it using water
Step 8: Make sure that the binding is strong enough to hold the stuffing when the samosas are fried later
Step 9: Deep Fry the samosas till they turn golden brown
Step 10: Scrumptious Samosas are ready

1. Crispy Vegetable Samosas


For the pastry:

* All Purpose Flour (Maida) – 2 Cups
* Ghee or Hot Oil 3-4 Teaspoons
* Salt to taste
* Cooking Soda – ¼ teaspoon

For the stuffing:

* Potatoes (big) – 3 (about quarter Kilograms)
* Green Chillies, Chopped – 4
* Garlic – 4 flakes
* Ginger – 1 inch piece
* Onion (chopped finely) – 1
* Fresh Peas (shelled) – 1 cup
* Garam Masala – 1 teaspoon
* Cumin power – 1 teaspoon
* Coriander powder – 1 teaspoon
* Mint leaves – a handful chopped fine
* Amchoor (Mango) Powder

For Frying:

* Vegetable Oil – half a liter

For the seasoning:

* Cumin seeds – 1 teaspoon
* Oil – 1 tablespoon

How to Make / Method:

1. Sieve the flour, salt and cooking soda together and put it in a bowl.
2. Add heated ghee or oil to this and mix well.
3. Add water and prepare it into a soft dough.

Preparing the Masala stuffing

1. Boil the potatoes, peel them and cut them into small pieces
2. Grind the garlic and ginger together into a paste
3. Heat a tablespoon of oil in a Kadai and season cumin seeds in it.
4. Add the ginger and garlic paste into the oil and stir for a while.
5. Add the chopped chillies, finely chopped onion and peas; fry till these are cooked and soft.
6. Next add the chopped mint leaves, cumin powder, coriander powder and salt into this and sauté it for about 2 minutes
7. Remove the pan from the fire
8. Finally add the mashed potatoes and mix well with the other masalas. This Masala should be dry and water content in it will not result in a proper stuffing.

Preparing the Samosa

1. From the dough that you first prepared, divide it into small and equal parts
2. Prepare small balls and roll them into thin chapathis.
3. Heat a Tawa and put the chapathi tossing both sides.
4. Make several chapathis from the dough balls
5. Cut each of these chapattis into half.
6. Take one half and fold it into a conical shape. Place the potato and masala stuffing inside this (the cone).
7. Seal the edges of the chapatti cone with maida dipped in little water.
8. Prepare Samosas from the all the chapattis that are prepared.
9. Heat oil in a deep frying pan.
10. Fry the Samosas until they turn golden brown.
11. When they are crisp and brown, remove from oil using a perforated spoon.
12. Use a tissue filled dish to absorb excess oil from the Samosas.
13. Serve hot with chutney or tomato ketchup.

meetha samosa

2. Sweet Samosa

For the sugar syrup

* Sugar – 2 cups

* Water – 2cups

For the filling

* Condensed milk – 1/2 tin

* Grated/scraped coconut – 2 cups

For frying

* Ghee & oil – equal amounts

For the dough

* Maida (All purpose flour) – 2cups

* Soda – 1/8 teaspoon

* Warm water – as needed

For decoration

* Saffron strands
* Silver waraq

How to make / Method:

1. Make the pliable dough with given ingredients.
2. Make sugar syrup into one thread consistency (See sugar syrup consistency here).
3. Mix the condensed milk and coconut into a smooth mixture for filling.
4. Work with the dough for 1-2 minutes on a flat board, and divide into equal balls, roll out like Samosa pouches, fill with the sweet mixture.
5. Heat the oil & ghee, turn into medium heat.
6. Add Samosas batch-wise and deep fry both sides into golden brown.
7. Soak them in syrup for some time and decorate with silver waraq & saffron strands.



3. Aloo (Potato) Samosa


For the dough:

* 225 grams flour (2 cups)
* 50 grams ghee or clarified butter
* 1/2 teaspoon salt
* 1/2 teaspoon caraway seeds or ajwain
* 75 milliliters warm water

For the Filling:

* 2 cups boiled — peeled small potatoes, diced
* 1 teaspoon cumin seeds
* 1 1/2 cm ginger — grated fine
* 1 teaspoon Garam masala powder
* 1 teaspoon red chilli powder
* 1 teaspoon mango powder
* 2 tablespoons oil
* 2 teaspoons coriander powder
* 1 1/2 teaspoons cumin powder
* 1 teaspoon chilli powder
* Salt – to taste
* 1/2 cup green peas – Boiled in water with a cheap jerseys little salt
* 2 green chillies – chopped
* 1/2 cup coriander leaves — chopped
* 1 tablespoon lemon juice
* Oil – for deep-frying

Preparing the dough

1. Sieve the flour, salt and cooking soda together and put it in a bowl.
2. Add heated ghee or oil to this and mix well.
3. Add water and prepare it into a soft dough.

Preparing the filling

1. Heat the oil over medium heat.
2. Add the cumin seeds.
3. When they sizzle, add the coriander, red chilli, cumin, and mango powder. Add the ginger and green chillies.
4. After a few seconds, add the potatoes and the peas. Add the Garam masala, lemon juice, salt and mix well. Taste and adjust seasoning.
5. Cover and cook for 1-2 minutes. Remove from heat and allow to cool.
6. Add the chopped coriander and mix well.
7. Stir in the garam masala powder, green chillies.
8. Remove from heat and add the lemon juice.
9. Cool thoroughly and mix in the coriander leaves.

To prepare the Samosa:

1. Add the ghee, caraway (ajwain) seeds and salt to the flour. Rub in well. Add enough warm water to mix a soft dough. Knead until the dough feels soft to the touch. Fill these cones with the prepared filling, leaving about 1/2 cm. border on the top of the cone.
2. Now moisten the top edges and press them hard together.
3. Deep fry the Samosas in hot oil over medium heat until they are golden brown and drain on absorbent paper.

Green Chutney


* Fresh cilantro (coriander) leaves – ½ cup
* Mint oakley sunglasses outlet leaves – a few sprigs
* Lemon juice – 1 teaspoon
* Plain yoghurt (Curds) – 2 cups
* Salt

To make the chutney:

1. Grind the coriander and mint in a mixer with juice into a fine paste.
2. After this add to the Yoghurt (curds) and blend it well.
3. Add salt to taste.
4. Serve with hot samosas.

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