Samosa with masala chai or masala milk and it taste great. we shall learn to prepare a perfect making of Punjabi samosa/aloo samosa. always remember to deep fry the samosas to get a rich taste. however, if you are more concerned about diet then bake them in the oven. to avoid tiny air bubble on samosas kneads the dough tight enough adding ghee.
Ingredients (1 cup = 250 ML)
for the dough:
2 cup plain flour / maida
1 tsp carom seeds / ajwain
salt to taste
½ tsp sugar
4-6 tsp ghee melted
5-6 tbsp water / as required
for stuffing masala:
3 tsp ghee / clarified butter
1 tsp cumin seeds / jeera
2 boiled potato pealed
½ tsp red chili powder
1 inch ginger chopped
½ tsp dried mango powder / amchur
½ tsp garam masala
salt to taste
1 tsp roasted and crushed coriander seeds
for deep frying:
oil for deep frying
for serving
green chutney tomato ketchup, tamarind chutney
Instructions
for the dough:
in a large mixing bowl take maida, ajwain, salt, sugar and melted ghee.
now add water to knead into a stiff dough.
cover and rest for 15 minutes.
for the stuffing:
heat the ghee and add the cumin seeds.
add chopped ginger and saute for few seconds.
mash the potatoes with your hand and add to tempering.
now add all the spices like chilli powder, amchur powder, garam masala and salt.
now add the roasted crushed coriander seeds, mix well
finally add peas and cook another 2 – 3 minutes.
shaping, stuffing the samosa:
knead the dough well.
roll out a portion of the dough in oval shape.
now cut it horizontally, diving into 2 equal portions using a knife.
grease with water and make cone.
stuff a tbsp of prepared masala into the cone.
pull back and fold the cone.
seal tightly by pressing firmly.
frying samosas:
heat the oil in a kadhai and deep-fry the samosas on a medium flame
finally, serve hot
Also Read : Easy Crispy Masala Egg Puff Recipe Without Oven
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