Potato Samosa (Evening or Tea Time Snacks)

Follow the below link for green chutney!

https://royalindianfoods.blogspot.com/b/post-preview?token=APq4FmAgG3kWw-oXDlLqu4LoYmSypgMSJYuF6U5_OS8-ZgVHR3ILzWoH8cNvoTANeEvTdhQJUJYtztcGW1fToRYDIldoMxS88-Sscz_El3z5y9eMd3YB-SYym1EAothtz94GgCJ78wkx&postId=5334302315870461766&type=POST

Ingredients to Make a Dough:
Maida/All Purpose Flour: 2 Cups
Oil: 1/3rd Cup
Salt: 1 T.Spoon (adjust to taste)
Water: To Knead a Dough
Ingredients to Make Filling:
Boiled & Roughly Mashed/Crumbled Potatoes: 3-4 Medium Size
Peas: 1/2 Cup
Paneer(Optional): 1/2 Cup
Chopped Cashew Nuts(Optional): 10-15 Nos (Roasted)
Raisins/Kishmish(Optional): 1-2 Spoon
Green Chili (Chopped): 2-3 Nos
Green Coriander (Chopped): Hand Full of
Crushed Ginger: 1 T.Spoon
Oil: 3 T.Spoons
Salt/Namak: 1/2 Spoon (adjust to taste)
Kasoori Methi/Dried Methi: 1 T.Spoon
Cumin Seeds/Jeera Seeds: 1/2 T.Spoon
Coriander Powder: 1/2 T.Spoon
Coriander Seeds (Roughly Crushed): 1/2 T.Spoon
Turmeric Powder (Optional): 1/2 T.Spoon
Mango/Amchur  Powder: 1/2 T.Spoon
Red Chili Powder: 1/2 T.Spoon
Garam Masala Powder: 1/2 T.Spoon
Asafoetida/Hing: 1 Pinch
Oil for Frying

Recipe to make Samosa Covering:

• Mix maida/all purpose flour, salt, and oil in a mixing bowl. Rub the flour in between your palms for a minute. Now take some mixture in your hand and press down in your fist, it must hold shape.
• Now add little-little water and make a tight dough. Don't make soft dough.
• Now keep dough aside in a covered bowl for 30 minutes.

Potato Stuffing Preparation:

• In a cooking pan add oil and heat it up on a medium flame, now add cumin seeds, let the cumin seeds crack.
• Now add paneer, asafoetida (Hing), chopped ginger, crushed kasoori methi, cashew nuts,coriander powder & seeds, red chili, turmeric powder and mix all together. Don't let the spices burn.
• Now add peas and potatoes and mix it well.
• At the end add garam masala, mango powder (Amchoor), green chili and green coriander and mix it again.
• Taste and add more salt if needed.
• Let the mixture or filling cool down.

How to make Samosa:

• Knead the dough to make it smooth.
• Now take a portion of dough and make a ball. Greese your rolling pin and the rolling area and roll it thin around 7-8 inches round in diameter. It should not be too thick or thin.
• Cut it into 2 pieces. Take one piece in your hand and smear water over the straight edge. Join the edges to make a cone. press gently to seal the cone from inside as well.
• Now fill the cone with potato masala and press down. Smear water on the edges.
• Make a pleat on one side, bring the edges together and press both edges tightly.

Deep Frying Samosas:

• Now in a pan heat the oil. Oil should be medium hot. Dip a pinch of dough and check the oil dough shouldn't come up immediately.
• Now gently add as many samosas as you can into the oil and let them fry from both the sides until golden brown.
• Let the oil temperature cool down slightly before frying the next batch.
• Follow the same process and fry remaining samosas.
• Enjoy these homemade samosas with green or tamarind chutney. OR you can make a ragda chat with chhole and chutneys.

;