Name: Bengali Samosa recipe by Rajani Gupta at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8
Ingredients: 500 gm maida/ flour; 4 big sized boiled potato; 1/2 cup green peas; Handful of peanuts, roasted or fried; 1 tsp haldi/ turmeric powder; Salt to taste; 1 tsp aamchur powder; 1 tsp panch foran; 1 tsp dry ginger powder; 1 tsp kasuri methi/ dried fenugreek leaves; Handful of coriander, finely chopped; 1 tsp Garam Masala; 150 gm ghee; Oil to deep fry

Ingredients Serving: 8

500 gm maida/ flour
4 big sized boiled potato
1/2 cup green peas
Handful of peanuts, roasted or fried
1 tsp haldi/ turmeric powder
Salt to taste
1 tsp aamchur powder
1 tsp panch foran
1 tsp dry ginger powder
1 tsp kasuri methi/ dried fenugreek leaves
Handful of coriander, finely chopped
1 tsp Garam Masala
150 gm ghee
Oil to deep fry

Instructions

Take the maida in a large sized bowl, add a pinch of salt and ghee to make a stiff dough.
Put a pan on flame and heat 2 tsp oil, then put in the panch foran. Next put in the green peas and saute for a few minutes by adding a pinch of salt and sugar.
Add in all the masalas, lastly add the boiled potatoes and mix it with the masala, then add in the ginger powder.
Mix all this well and balance the flavour, adjust it as per your taste.
Take a ball from the dough, roll it with a rolling pin in an oval shape. Cut it from the middle and make a cone shape, stuff in the masala and seal it with a little water.
Prepare all the samosas in the same manner and deep fry them in batches on a medium flame.
Serve them hot with khajur ki chatni or tomato sauce and enjoy!

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