Ingredients:
Prepare Dough:
- Sunridge Maida (All-purpose flour) 2 & ½ Cups
- Zeera (Cumin seeds) ½ tsp
- Ajwain (Carom seeds) ½ tsp
- Namak (Salt) 1 tsp or to taste
- Ghee 3 tbs
- Water ¾ Cup or as required
Prepare Potato Filling:
- Aalo (Potatoes) boiled 3 large
- Adrak lehsan paste (Ginger garlic paste) 1 tsp
- Namak (Salt) 1 tsp or to taste
- Chicken powder 1 tsp (optional)
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Sabut dhania (Coriander seeds) crushed ½ tbs
- Zeera (Cumin seeds) roasted & crushed ½ tbs
- Haldi powder (Turmeric powder) ½ tsp
- Ajwain (Carom seeds) ¼ tsp
- Lemon juice ½ tbs
- Hari mirch (Green chilli) chopped 1 tbs
- Hara dhania (Hara dhania) chopped 2 tbs
- Cooking oil 1-2 tbs
- Cooking oil for frying
Directions:
Prepare Dough:
In a bowl,add all-purpose flour,cumin seeds,carom seeds,salt,ghee & mix well until crumbled.
Gradually add water & knead until hard dough is formed,grease with oil,cover & let it rest for 25-30 minutes.
Prepare Potato Filling:
In a bowl,grate potatoes with the help of grater.
Add ginger garlic paste,salt,chicken powder,red chilli powder,coriander seeds,cumin seeds,turmeric powder,carom seeds,lemon juice,green chilli,fresh coriander & mix well.
In a wok,add cooking oil and potato mixture,mix well & cook on medium flame for 2-3 minutes & let it cool.
Knead until dough is smooth & sprinkle dry flour.
Take a small dough (70g),make a ball & roll out with the help of rolling pin in oval shape 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 filling,apply water on the edges and bring the edges together and seal the edges properly.
Prepare the remaining samosas similarly (makes 17-18) & rest them for 30 minutes.
In wok,heat cooking oil and fry on very low flame until golden & crispy.
Serve with chutney.
Ajza:
Prepare Dough:
- Sunridge Maida (All-purpose flour) 2 & ½ Cups
- Zeera (Cumin seeds) ½ tsp
- Ajwain (Carom seeds) ½ tsp
- Namak (Salt) 1 tsp or to taste
- Ghee 3 tbs
- Water ¾ Cup or as required
Prepare Potato Filling:
- Aalo (Potatoes) boiled 3 large
- Adrak lehsan paste (Ginger garlic paste) 1 tsp
- Namak (Salt) 1 tsp or to taste
- Chicken powder 1 tsp (optional)
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Sabut dhania (Coriander seeds) crushed ½ tbs
- Zeera (Cumin seeds) roasted & crushed ½ tbs
- Haldi powder (Turmeric powder) ½ tsp
- Ajwain (Carom seeds) ¼ tsp
- Lemon juice ½ tbs
- Hari mirch (Green chilli) chopped 1 tbs
- Hara dhania (Hara dhania) chopped 2 tbs
- Cooking oil 1-2 tbs
- Cooking oil for frying
Directions:
Prepare Dough:
Bowl mein maida,zeera,ajwain,namak aur ghee dal dein aur crumble hunay tak ache tarhan mix ker lein.
Thora thora ker ka pani shamil karein aur ghond ker hard dough tayyar ker lein,oil sa grease karein aur dhak ker 25-30 minutes kliya rakh dein.
Prepare Potato Filling:
Bowl mein aalo grater ki madad sa grate ker lein.
Adrak lehsan paste,namak,chicken powder,lal mirch powder,sabut dhania,zeera,haldi powder,ajwain, lemon juice,hari mirch aur hara dhania dal ker ache tarhan mix karein.
Karahi mein cooking oil aur aalo mixture dal ker ache tarhan mix karein aur darmiyani ancch per 2-3 minutes klya paka lein & thanda ker lein.
Dough ko smooth hunay tak ghond lein aur maida chirak dein.
Small dough (70g) la ker ball bana aur 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 filling bhar dein,edges per pani laga ker edges ko ek saath ache tarhan seal ker lein.
Baqi samosay bhi asa he tayyar ker lein (17-18) aur 30 minutes kliya rest dein.
Karhai mein cooking oil garam karein aur bohat halki ancch per golden & crispy hunay tak fry ker lein.
Chutney ka saath serve karein.
