Samosa

This makes everyone happy with its spice. Am I right? Of course yes. I try it in different places with their spices then I think I have to try it myself and I am happy to tell you my simple recipe with the best experience.

 Fixings:

-Maida (Regular baking flour) 2 Cups


-Namak (Salt) ½ tsp

-Ajwain (Carom seeds) ½ tsp

-Ghee 3 tbs

-Pani (Water) ½ Cup or as required

Potato Stuffing:

-Aloo (Potatoes) Bubbled ½ kg

-Matar (Peas) 1 Cup (Discretionary)

-Hara dhania (Coriander) ½ Cup

-Hari Mirch (Green chilies) Cleaved 1 tbs

-Namak (Salt) 1 tsp or to taste

-Lal Mirch powder (Red stew powder) 1 tsp

-Dhania powder (Coriander powder) 1 tsp

-Hardee powder (Turmeric powder) ¼ tsp

-Chaat masala ½ tsp

-Garam masala powder (Entire zest powder) ½ tsp

-Oil 1-2 tbs

-Zeera (Cumin seeds) 1 and ½ tsp

-Oil for searing



Guidance:

-In a bowl, add regular baking flour, salt, carom seeds, and ghee and blend well until disintegrated.

-Step by step add water and massage until a smooth mixture structure, cover with a wet fabric and let it rest for 30 minutes.

-In a bowl, add potatoes and squash them marginally, add peas, coriander, green chilies, salt, red bean stew powder, coriander powder, turmeric powder, chaat masala, and entire flavor powder, and blend well.

-In a pot, add oil, and cumin seeds and blend, add potato combination and sear for 2 minutes and let it cool.

-Wet your hands with water and work the mixture once more.

-Take a little batter, make a ball and coat it in dry flour and carry it out in an oval shape with the assistance of a folding pin and cut it into two pieces.

-On one side of the mixture, apply water, join different sides/edges to make a cone, and press tenderly to seal the cone.

-Fill the cone with potato stuffing, apply water on the edges and unite the edges and seal the edges appropriately.

-Set up the excess samosas comparatively and put them away.

-In a wok, heat oil and broil on medium-low fire until brilliant.