Samosa

Samosa

Ingredients:  for dough—-

All purpose flour  (Maida)   –  2 cups
Oil  – 2 tab. spoon
Salt – ½ teaspoon
Ajwain  –  ½ teaspoon
(mangral) –  ½ teaspoon
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:

Boiled potatoes  –  4 medium size
Green chilli (chopped) –  2 or to taste
Garlic flakes (crushed or paste) – 2
Coriander leaves (chopped) – 2 tab. spoon
Crushed ginger(optional)  –  1 teaspoon
Turmeric powder  – 1 tea spoon
Cumin powder    – ½ teaspoon
Black pepper powder   – ½ teaspoon
Oil     – 3 tab. spoon and for frying
Bay leaves (optional)  – 2
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.