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Samosa

 

Samosa is one of life's simple joys. Stuffed between some severely deep-fried dough and served with sweet and sour chutney, you can not stop at one bite. Special occasions are incomplete without samosas being served to our friend , who then compliment us for the delicious treat.

 Recipe:

1)  Firstly, in a large mixing bowl take 2 cup maida. you can alternatively take wheat flour / atta. Add 1/4 tsp ajwain, 1/2 tsp salt and mix well. Now add 1/4 cup oil, crumble & mix the flour. Do not compromise in addition of oil, as its a key ingredient to make samosa flaky.

2) Crumble and mix well making sure the dough holds shape. Add 1/2 water and start to knead the dough. Knead to tight dough adding water as required. Grease the dough with oil, cover and rest for 20 minutes.

3) Firstly, in a large kadai take 2 tsp oil and saute 1 tsp cumin, 1/2 tsp coriander seeds, 1/2tsp fennel and pinch hing. Also, add 1 inch ginger and 1 chilli.

4) Now add 1/2 cup peas and saute for 2 minutes. I have used frozen pea here. If you using soaked pea then make sure to boil.

5) Additionally, 1/2 tsp chilli power, 1/2 tsp coriander powder, 1/4 tsp cumin powder, 1/2 tsp aamchur,1/2 tsp garam masala, 1/4 tsp pepper and 3/4 tsp salt.

6) Saute on low flame unit spices turn aromatic. Further, add 4 boiled and mashed potato. I have pressure cooked patato for 5 whistles. Mash and mix well until the spices are well combined.

7) Now add 5 cashew, 2 tbsp raisins and 2 tbsp coriander. Mix well, samosa stuffing is ready. Allow to cool completely.

8) After 20 minutes, knead the dough  slightly again. Pinch a ball sized dough and grease with oil. Roll the dough into oval shape.

9) Now cut it horizontally, diving into 2 equal portions using a knife. Grease with water and make a cone. Gently press so that it seals properly. Stuff 2 tbsp of prepared samosa masala into the cone.

10) Grease little water on the edges. Pull back and create a pleat. This is very important as you are creating the backbone, helping samosa to stand. Now close and seal tightly by pressing firmly.  You can freeze at this stage in an airtight container for 2 months.

11) Firstly, heat the oil in a kadhai and deep-fry the samosa on a low flame. You can alternatively preheat and bake at 180 degree C for 40 minutes.  Stir occasionally, frying the samosa on low flame for at least 15 minutes.

12) Once the aloo samosa turns golden and crisp, drain off over kitchen paper.

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