A perfect samosa recipe with quick D folding technique. #happycookingtoyou #digitalammi #ramadanrecipes #samosarecipe #easyrecipe #desifood #pakistanicooking #quickfoodrecipe
Ingredients:
Prepare Egg Potato Filling:
-Aloo (Potatoes) boiled & cubes 3 medium
-Anday (Eggs) boiled 4
-Lal mirch (Red chilli) crushed 1 tsp
-Zeera powder (Cumin powder) ½ tsp
-Himalayan pink salt 1 tsp or to taste
-Dhania powder (Coriander powder) ½ tbs
-Kali mirch (Black pepper) crushed ½ tsp
-Hari mirch (Green chilli) chopped 1-2 tbs
-Hara dhania (Fresh coriander) chopped 1 tbs
Prepare Samosa Dough:
-Maida (All-purpose flour) sifted 3 Cups
-Himalayan pink salt 1 tsp or to taste
-Ajwain (Carom seeds) ½ tsp
-Ghee (Clarified butter) ¼ Cup
-Lukewarm water 1 Cup or as required
-Cooking oil for frying
Directions:
Prepare Egg Potato Filling:
-In a bowl,add potato & mash well with the help of masher.
-Grate eggs with the help of the grater.
-Add red chilli crushed,cumin powder,pink salt,coriander powder,black pepper crushed,green chilli,fresh coriander,mix well & set aside.
Prepare Samosa Dough:
-In a bowl,add all-purpose flour,pink salt,carom seeds & mix well.
-Add clarified butter & mix well until it crumbles.
-Gradually add water,mix well & knead until dough is formed,cover with cling film & let it rest for 20 minutes.
-Knead dough again until smooth & roll out large roti with the help of rolling pin.
-Starting from one side of dough,place 1 tbs of prepared egg potato filling at a specific distance on the rolled dough.
-Apply water,flip the rolled dough over the filling & cut half-moon with the help of round cutter & press gently to seal the edges.
-Cut the remaining used part of rolled dough with knife.
-Repeat the process over the rolled dough for making quick samosas (makes 24-25).
-Can be stored in freezer for up to 1 month.
-In a wok,heat cooking oil (150°C) & fry samosas on very low flame until golden & crispy.
