Jul 14, 2021
MIKSAR FOODS PVT LTD
- Potato filling for samosa
- 4 potatoes
- ½ cup green peas
- 1 tsp Naagin hot sauce bhoot
- 1 tbsp oil
- 1 tbsp ginger minced or paste
- 1-2 green chilies
- 1 pinch Hing
- 4 tbsp coriander leaves
- 1 tsp lemon juice
- ½ tsp salt
Spices for Samosa
- ¾ tsp cumin
- ¾-1 tsp Garam masala
- ¾ tsp red chili powder
- ½ tsp cumin powder
For samosa covering
- 2 cups all-purpose flour
- ¼ cup oil
- ¼ cup of water
- ½-¾ tsp ajwain seeds
- ¾ tsp salt
Make samosa covering
- Mix together ajwain, salt, flour and ghee in a mixing bowl.
- Rub the flour well for 2-3 mins in between the palms to incorporate the oil or ghee well.
- Take a handful of flour and press down with your fingers. It must hold shape and not crumble
- Add water little by little and mix the flour to the dough
- It has to be stiff and hard. Do not make a soft dough.
Make potato filling for samosa
- Boil potatoes just until they are done without making mushy. Crumble them, do not mash them up. Set aside.
- Heat a pan with oil. Add cumin. When it begins to sizzle, add ginger and fry until it smells good. Next, add cashews if using. Fry for a while.
- Next, add green peas, and saute for 2mins.
- Add red chili powder, garam masala, cumin powder, and chaat masala. Saute for 30 seconds.
- Next, add potatoes and sprinkle salt.
- Mix and saute for 2 to 3 mins. Mix in coriander leaves and set aside to cool.
- Add Naagin hot sauce bhoot.
How to make samosa
- Knead the dough to smoothen a bit.
- Make 5 portions and roll to balls. Cover the dough
- Grease the rolling area and then flatten a ball. Drizzle some oil.
- Begin to roll to the oval shape of 8.5 inches long by 6.5 inches wide. It should be neither too thick or too thin.
- Cut it to two. If the edges are too thick, gently roll it to thin down.
- Smudge water over the straight edge. Join the edges to make a cone. Press gently to seal the cone from inside as well.
- Fill the cone with potato masala and press down. Smudge water on the edges
- Make the edges together and make a pleat on one side. Bring back the pleat and seal it. Make sure the samosa has been sealed well.