Ingredients
for the mixture:
2 glass plain flour/maida
1 tsp carom seeds/ajwain
salt to taste
½ tsp sugar
4-6 tsp ghee, liquefied
5-6 tbsp water/as required
for stuffing masala:
3 tsp ghee/cleared up spread
1 tsp cumin seeds/jeera
2 bubbled potato, chimed
½ tsp red bean stew powder
1 inch ginger, cleaved
½ tsp dried mango powder/amchur
½ tsp garam masala
salt to taste
1 tsp simmered and squashed coriander seeds
for profound singing:
oil for profound singing
for serving
green chutney, tomato ketchup, tamarind chutney
Method
- Slash the green chillies, ginger and the coriander takes off.
2.Mix every one of the elements for the mixture with the exception of water and rub completely.
3.Sprinkle water and make a hard mixture. Put aside for around 10 minutes.
4.Divide the mixture into round segments according to the extent of the samosas required.
5.Heat the ghee and include cumin, when crackling include ginger and saute.
6.Add whatever is left of the fixings barring the last four and sauté for five minutes.
7.Mix in whatever is left of the fixings, including the potatoes and blend well.
8.Roll each part of mixture into a thin oval shape cut into 2 semi-circles.
9.Take a semi-circle. Apply water on the straight edge of the semi-circle. Grasp the semi-circle, overlay the straight edge, uniting the watered edges, seal the watered edges into a triangular pocket.
10.Stuff the potato blend and after that seal the upper edges.
11.Repeat with the rest.
12.Deep sear in oil till brilliant dark colored and serve.
Video to guide you better