Samosa

Samosa

• 2 cups all purpose flour(Maida)
•  2 tab. spoon oil
• ½ teaspoon salt
•  ½ teaspoon ajwain (carom seeds)
• ½ teaspoon mangrail (Nigella Seeds)
•   water, to make dough

Method: For Dough: 
Mix all ingredients together except water and rub with your hand and mix it well. Add sufficient water and knead into a semi hard dough. Cover the dough with damp cloth and set aside.

Ingredients: For Mix:

• 4 medium size boiled potatoes
• 2 or to taste chopped green chilli
•  2 garlic flakes (crushed or paste)
• 2 tab. spoon coriander leaves (chopped)
•  1 teaspoon crushed ginger(optional)
•  1 tea spoon turmeric powder
• ½ teaspoon cumin powder
• ½ teaspoon black pepper powder
•  3 tab. spoon oil and extra oil for frying
•  2 bay leaves (optional)
•  Salt to taste

Method: For Feelings:

• Peel and brake potatoes into small pieces or mash the potatoes roughly.
• In a frying pan heat two tablespoons of oil and add cumin seed, bay leaves and green chilli, garlic paste,crushed ginger and fry until it change its colors into golden.
• Keep the heat on medium.
• Add all the masala powders.
• Fry 2 more minutes.
• Add potatoes and fry couple more minutes or until it blend properly with spices.
• Add chopped coriander leaves and mix one more time.
• Turn off the heat.
• Your mix is ready.

Method: For stuffing:

• Divide the dough into 10 equal portions and roll into oval shape .
• Cut the shape into half horizontally.
• Dampen the edge with water.
• Shape each half into a cone and stuff with potato mixture.
• Make sure you are leaving the top space to seal the samosa.
• Now press to seal the edges.
• In a frying pan heat sufficient oil to fry the samosa.
• Fry 2 or 3 samosa at a time do not make it crowded otherwise it won’t fry well.
• Fry by turning over the other side.
• Make sure the samosa gets golden with both sides.
• Serve hot with chutney, sauce or ketchup.