Name: Kasoori Methi Aaloo Samosas... recipe by Zeenath Fathima at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: FOR THE SAMOSA DOUGH ; All purpose flour or maida 2 cups; Salt 1 tsp; Oil 1 tbsp; Cumin seeds 1 tsp; Milk 3/4 cup; Water 1/4 cup (or as required depending upon the quality of the flour); FOR THE FILLING ; Potatoes boiled large 4-5; Salt 1 tsp; Oil 1 tbsp; Cumin seeds 1 tsp; Mustard seeds 1 tsp; Carom seeds 1/2 tsp; Green chillies chopped 2; Ciba taaza Garam masala 1/2 tsp; Ciba taaza kasoori methi 2 tbsp; curry leaves 10; Dry mango powder 1/2 tsp

ABOUT Kasoori Methi Aaloo Samosas... RECIPE

A lovely aromatic recipe for Ramadan. Aaloo samosas with added goodness of flavourful kasoori methi, isn't that sound wonderfully appetising? Well, Yes ! It does ! The taste was just awesome and a dash of lemon juice makes it little bit tangy too. However this can be skipped if not desired. Dry mango powder works perfectly well too. Happy Frying !

Ingredients Serving: 10

FOR THE SAMOSA DOUGH ; All purpose flour or maida 2 cups
Salt 1 tsp
Oil 1 tbsp
Cumin seeds 1 tsp
Milk 3/4 cup
Water 1/4 cup (or as required depending upon the quality of the flour)
FOR THE FILLING ; Potatoes boiled large 4-5
Salt 1 tsp
Oil 1 tbsp
Cumin seeds 1 tsp
Mustard seeds 1 tsp
Carom seeds 1/2 tsp
Green chillies chopped 2
Ciba taaza Garam masala 1/2 tsp
Ciba taaza kasoori methi 2 tbsp
curry leaves 10
Dry mango powder 1/2 tsp

Instructions

Knead a smooth dough out of all the ingredients mentioned under the list.
Cover and set aside for 20 minutes atleast.
In a pan, heat oil and pop in the cumin and the black mustard seeds at first. After that, saute onions until translucent.
Add green chillies and the mashed potatoes next.
Add garam masala, dry mango powder and kasoori methi followed by the slightly torn curry leaves too.
Adjust salt and cover with a lid.
Cook for 3-4 minutes just until the flavours blend in.
Set it aside for now.
Make equal sized balls out of the dough.
Roll each into a medium sized disc and cut into half.
Fold each half in a triangular fashion and fill up with about 2 tablespoonful of the potato filling.
Seal the edges properly and deep fry in hot oil on a medium high heat.
Do not ever fry on a high heat.
Serve these yummy honemade samosas at iftaar. Your family and guests will just love these aromatic little goodies for sure.

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