Samosa (Method 2)

         Samosa (Method 2)

Samosa

This samosa is my anytime samosa recipe.This I make from boiled aalu and thus less time taking. This method also I learnt from my mom. She used to add aata in maida and thus this unique color of samosa was achieved. She learnt this trick from a halwai. You can also freeze this and fry hot whenever you want samosa.

Ingredients:

1. Potatoes 3-boiled
2. Maida-2 cups
3. Aata-1/3 cup
4. Ghee for moyan
5. Salt
6. Cloves-3
7. Black cardamom-2
8. Cumin-2+1 tsp.
9. Ginger Julien-1"
10. Green chilli-2-3 finely chopped
11. Red chilli powder-2 heaped TSP.
12. Aamchur powder-4 TSP.
13. Oil for frying
14. Hing-1/4 tsp.

Procedure:

1. Make a tight dough of maida,aata,salt using ghee for moyan.
2. Cover and let it rest.
3. Meanwhile make stuffing.
4. Heat approx. 3tsp. Of oil in a pan and add hing and 1 tsp. Cumin seeds.
5. Add thickly cut potatoes, chilli powder,salt and roasted clove,cardamom cumin powder. Cover and cook.
6. Roughly mash potatoes with the help of a laddle.
7. After 5 minutes,add aamchur powder.
8. Turn off the heat and let it cool.
9. Make samosas by filling the stuffing and fry on low flame.
10. Serve with chutney.

The stuffing is so tasty that once you will make this,you won't like any other samosa. I have not eaten such kind of delicious samosas outside in any city of India,perhaps halwai or any big brand store does not even come close to this kind of perfection in taste and texture. I'm not saying this because I make this,you will yourself find the truth of my statement after you will eat this. So just try and find out yourself 😉😊