Ingredients:
- Maida (All-purpose flour) 2 Cups
- Namak (Salt) ½ tsp
- Ajwain (Carom seeds) ½ tsp
- Ghee 3 tbs
- Pani (Water) ½ Cup or as required
Potato Stuffing:
- Aloo (Potatoes) Boiled ½ kg
- Matar (Peas) 1 Cup (Optional)
- Hara dhania (Coriander) ½ Cup
- Hari mirch (Green chilies) Chopped 1 tbs
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chili powder) 1 tsp
- Dhania powder (Coriander powder) 1 tsp
- Haldee powder (Turmeric powder) ¼ tsp
- Chaat masala ½ tsp
- Garam masala powder (Whole spice powder) ½ tsp
- Oil 1-2 tbs
- Zeera (Cumin seeds) 1 & ½ tsp
- Oil for frying
Directions:
In bowl,add all-purpose flour,salt,carom seeds,ghee and mix well until crumbled.
Gradually add water and knead until smooth dough is form,cover with a wet cloth and let it rest for 30 minutes.
In bowl,add potatoes and mash them slightly,add peas,coriander,green chilies,salt,red chili powder, coriander powder,turmeric powder,chaat masala,whole spice powder and mix well.
In pot,add oil,cumin seeds and mix,add potato mixture and fry for 2 minutes and let it cool.
Wet your hands with water and knead dough again.
Take a small dough,make a ball and coat in dry flour and roll out in oval shape with the help of rolling pin and cut into two pieces.
On one side of dough,apply water,join two sides/edges to make a cone and press gently to seal the cone.
Fill the cone with potato stuffing,apply water on the edges and bring the edges together and seal the edges properly.
Prepare the remaining samosas similarly and set aside.
In wok,heat oil and fry on medium low flame until golden.
Ingredients:
- Maida (All-purpose flour) 2 Cups
- Namak (Salt) ½ tsp
- Ajwain (Carom seeds) ½ tsp
- Ghee 3 tbs
- Pani (Water) ½ Cup or as required
Potato Stuffing:
- Aloo (Potatoes) Boiled ½ kg
- Matar (Peas) 1 Cup (Optional)
- Hara dhania (Coriander) ½ Cup
- Hari mirch (Green chilies) Chopped 1 tbs
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chili powder) 1 tsp
- Dhania powder (Coriander powder) 1 tsp
- Haldee powder (Turmeric powder) ¼ tsp
- Chaat masala ½ tsp
- Garam masala powder (Whole spice powder) ½ tsp
- Oil 1-2 tbs
- Zeera (Cumin seeds) 1 & ½ tsp
- Oil for frying
Directions:
Bowl mein maida,namak,ajwain aur ghee dal ker ache tarhan mix ker lein.
Thora thora ker ka pani shamil karein aur ghond ker smooth dough tayyar ker lein,geelay kapray sa dhak ker 30 minutes kliya rakh dein.
Bowl mein aloo dal ker halka sa mash ker lein,matar,hara dhania,hari mirch,namak,lal mirch powder, dhania powder,haldee powder,chaat masala aur garam masala powder dal ker ache tarhan mix ker lein.
Pot mein oil aur zeera dal ker mix karein aur aloo ka mixture dal ker 2 minutes kliya fry karein aur thanda ker lein.
Haathon ko pani sa geela ker ka dough ko dubara ghond lein.
Small dough la ker ball bana lein,atta mein coat ker ka rolling pin ki madad sa oval shape mein bail lein aur do pieces mein cut ker lein.
Dough ki ek side per pani laga lein,do sides/edges ko join ker ka cone bana lein aur halka sa press ker ka cone ko seal ker lein.
Cone mein potato stuffing bhar dein,edges per pani laga ker edges ko ek saath ache tarhan seal ker lein.
Baqi samosay bhi asa he tayyar ker lein aur side per rakh dein.
Karhai mein oil garam karein aur halki darmiyani ancch per golden hunay tak fry ker lein.
