Name: Hot samosas recipe by Kanupriya at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: For making samosa pastry : 2cups maida; Ajwaain 1 tsp; Salt to taste; 4 tbsp oil for moyan; warm water for kneading the dough.; oil for deep fry; For the samosa stuffing : 4 medium sized boiled potatoes; Carrot 1; Capsicum 1; Green chillies 4; Grated ginger 1 tsp; Minced garlic 1 tsp; Salt to taste; Hing; red chilli powder acc to taste; coriander powder 1 tsp; Black pepper powder 1/2 tsp; Cumin powder 1 tsp

Ingredients Serving: 4

For making samosa pastry : 2cups maida
Ajwaain 1 tsp
Salt to taste
4 tbsp oil for moyan
warm water for kneading the dough.
oil for deep fry
For the samosa stuffing : 4 medium sized boiled potatoes
Carrot 1
Capsicum 1
Green chillies 4
Grated ginger 1 tsp
Minced garlic 1 tsp
Salt to taste
Hing
red chilli powder acc to taste
coriander powder 1 tsp
Black pepper powder 1/2 tsp
Cumin powder 1 tsp

Instructions

Take a bowl put flour, salt, Ajwaain, oil and warm water and mix well.
Knead to a firm dough. Cover the dough with a moistened napkin and keep aside for 30mins.
Samosa stuffing receipe : Peel the boiled potatoes. And chopped all the veggies.
Heat oil in a pan add Mustard seeds, hing, ginger and garlic and saute.
Add all the veggies and saute them, add red Chilli powder Coriander powder, black pepper powder, cumin powder, Garam masala and salt and mix well.
Add boiled potatoes to the mixture and fry them well in medium to high flame.
Garnish with fried peanuts and Coriander leaves.
Shaping and stuffing the samosas:
After keeping the dough for 30mins kneed the dough lightly again.
Divide the dough into equal parts.
Take each ball and roll in your palm to make a smooth ball.
Then roll it with a rolling pin keeping the thickness neither thick nor thin .
Cut with the knife through the center of the samosa pastry.
With the help of your finger tip apply some water on the cut side edges.
Join the two ends bringing the watererd edge on top of the edge.
Press the edges so that they get sealed well.
Stuff the prepared samosa cone.
Pinch a part on the edge. This helps the samosas to stand.
Press both the edges, be sure there are no cracks.
Frying samosa : Heat oil for deep frying in a kadahi. When the oil becomes hot gently slide the prepared samosa & quickly reduce the flame on low.
Turn over in between and fry the samosas till golden. Drain samosas on paper towel.
And serve hot with the ketchup and chutneys. Enjoy hot samosas.

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