Non-Spicy Aloo Samosa/vibsk-10

Kids Special

रेसिपी हिन्दी में पढ़ें: सादा समोसा

Ingredients:

For Samosa Cone/Pastry:

	Ingredients:		Quantity:
1.	All Purpose Flour (Maida)	:	½ kg
2.	Carom Seeds (Ajwain)	:	1 tsp
3.	Salt	:	1 tsp
4.	Clarified Ghee	:	3 tsp
5.	Luke warm water	:	For making dough

 

Ingredients for Samosa Stuffing:

	Ingredients:		Quantity:
1.	Potatoes	:	4-5 (boiled)
2.	Green Peas	:	1 tbsp
3.	Fresh Coriander Leaves	:	Small bunch
4.	Red Chilli Powder	:	½ tsp
5.	Coriander Powder	:	½ tsp
6.	Salt	:	To Taste
7.	Oil	:	For deep frying

Method:

1. Add carom seeds and salt to all purpose flour.
2. Add clarified ghee and mix thoroughly till it resembles bread crumbs.
3. Knead tight dough for samosa cones by adding luke-warm water. Cover the dough with wet muslin cloth and keep aside for 20 minutes.
4. Add red chilli powder, coriander powder, fresh chopped coriander leaves, boiled peas and salt to boiled potatoes.
5. Mash potatoes roughly and mix thoroughly. Samosa stuffing is ready.
6. Make thin liquid by mixing all purpose flour and water. This will be used to seal the cones.
7. Take a dough ball, little bigger than table tennis ball, and roll it between your palms to make a smooth round ball.
8. Then with rolling pin, flatten the ball into a big chapati. Cut chapati in halves from the middle.
9. Take one half and give it a shape of cone by bringing both corners together and seal them with thin liquid.
10. Put the stuffing inside the cones with care so that cones should not get open.
11. After stuffing, with liquid seal the opening at the base to pack stuffing inside.
12. Before frying fill all samosa cones and keep aside.
13. In a deep pan/wok, heat oil for frying. Put a small piece of dough in heated oil, if it comes immediately up, the oil is ready for frying.
14. Bring down the flame to medium and slide in samosas carefully. Stir, so that samosas should not get over cooked from one side. Stir regularly and fry till golden brown
15. When Samosas turns golden brown & crispy, take them out and serve hot.

Serve Samosas with mint chutney/sauce/tamarind-saunth chutney and masala-tea.

Watch Video Here:

Recipe Step By Step:

Step-1

 

1. Add carom seeds and salt to all purpose flour. Add clarified ghee and mix thoroughly till it resembles bread crumbs.

Step-2

2. Knead tight dough for samosa cones by adding luke-warm water. Cover the dough with wet muslin cloth and keep aside for 20 minutes.

Step-3

3. Add red chilli powder, coriander powder, fresh chopped coriander leaves, boiled peas and salt to boiled potatoes.

Step-4

4. Mash potatoes roughly and mix thoroughly. Samosa stuffing is ready.

Step-5

5. Make thin liquid by mixing all purpose flour and water. This will be used to seal the cones.

Step-6

6. Take a dough ball, little bigger than table tennis ball, and roll it between your palms to make a smooth round ball. Then with rolling pin, flatten the ball into a big chapati. Cut chapati in halves from the middle.

Step-7

7. Take one half and give it a shape of cone by bringing both corners together and seal them with thin liquid.

Step-8

8. Put the stuffing inside the cones with care so that cones should not get open.

Step-9

9. After stuffing, with liquid seal the opening at the base to pack stuffing inside.

Step-10

10. Before frying fill all samosa cones and keep aside.

Step-11

11. In a deep pan/wok, heat oil for frying. Put a small piece of dough in heated oil, if it comes immediately up, the oil is ready for frying. Bring down the flame to medium and slide in samosas carefully. Stir, so that samosas should not get over cooked from one side. Stir regularly and fry till golden brown.

Step-12

12. When Samosas turns golden brown & crispy, take them out and serve hot.

Step-13

Serve Samosas with mint chutney/sauce/tamarind-saunth chutney and masala-tea.