Striped Samosa Recipe by Uzma Ahmad
Cooking Instructions 1 MAKING DOUGH: In a bowl mix all purpose flour (maida), carom seeds (ajwain), salt, and clarified butter (ghee). Using little Water knead a stiff dough. Cover and allow it to rest for 30 min. 2 MAKING STUFFING: In a kadai, heat oil & cumin seeds, coarsely ground coriander seeds, and green chllies. Mix well. Now, add ginger garlic paste, and 3 Fry for another few seconds. Add peas, garam masala powder, dry mango powder, turmeric powder, red chilli powder, cumin powder, salt, & potatoes. Mix well. Cover & cook for 2-3 mins on low flame. After mins, add coriander leaves, kasuri methi and mix well. Switch off the flame. Transfer the stuffing to a bowl & allow it to cool down completely. 4 MAKING SAMOSAS: Knead the dough for 1 min and divide in to 5 equal portions. Take one portion of dough and cover the remaining with plate. Roll the ball in to flat roti shape. Cut to half using a knife. 5 On one half make small lines using knife little distance apart from each other. Keep 1-2 cm distace on both edges. Lightly brush with water over it. Place other half over it. 6 Roll over it 1-2 times so that it sticks together. Brush water over it's straight edge & then bring both ends together & stick by light pressing between fingers. 7 Heat oil in deep frying pan on high. Once oil is hot reduce flame to low. After 1-2 min put batch of 3-4 Samosas keeping flame on low. 8 Fill with stuffing inside the cone shape. Lightly apply water over it's edge & seal it by pressing between fingers. Striped samosa is ready. Prepare all the samosas in same way. 9 Turn Samosas intermittently. It takes 15-20 mins for frying one batch. Once Samosas turn golden take it out on paper napkin. Fry all Samosas in same way. 10 Serve Hot Samosas with Green Coriander Chutney or Ketchup. 1 MAKING DOUGH: In a bowl mix all purpose flour (maida), carom seeds (ajwain), salt, and clarified butter (ghee). Using little Water knead a stiff dough. Cover and allow it to rest for 30 min. 1 MAKING DOUGH: In a bowl mix all purpose flour (maida), carom seeds (ajwain), salt, and clarified butter (ghee). Using little Water knead a stiff dough. Cover and allow it to rest for 30 min. 2 MAKING STUFFING: In a kadai, heat oil & cumin seeds, coarsely ground coriander seeds, and green chllies. Mix well. Now, add ginger garlic paste, and 2 MAKING STUFFING: In a kadai, heat oil & cumin seeds, coarsely ground coriander seeds, and green chllies. Mix well. Now, add ginger garlic paste, and 3 Fry for another few seconds. Add peas, garam masala powder, dry mango powder, turmeric powder, red chilli powder, cumin powder, salt, & potatoes. Mix well. Cover & cook for 2-3 mins on low flame. After mins, add coriander leaves, kasuri methi and mix well. Switch off the flame. Transfer the stuffing to a bowl & allow it to cool down completely. 3 Fry for another few seconds. Add peas, garam masala powder, dry mango powder, turmeric powder, red chilli powder, cumin powder, salt, & potatoes. Mix well. Cover & cook for 2-3 mins on low flame. After mins, add coriander leaves, kasuri methi and mix well. Switch off the flame. Transfer the stuffing to a bowl & allow it to cool down completely. 4 MAKING SAMOSAS: Knead the dough for 1 min and divide in to 5 equal portions. Take one portion of dough and cover the remaining with plate. Roll the ball in to flat roti shape. Cut to half using a knife. 4 MAKING SAMOSAS: Knead the dough for 1 min and divide in to 5 equal portions. Take one portion of dough and cover the remaining with plate. Roll the ball in to flat roti shape. Cut to half using a knife. 5 On one half make small lines using knife little distance apart from each other. Keep 1-2 cm distace on both edges. Lightly brush with water over it. Place other half over it. 5 On one half make small lines using knife little distance apart from each other. Keep 1-2 cm distace on both edges. Lightly brush with water over it. Place other half over it. 6 Roll over it 1-2 times so that it sticks together. Brush water over it's straight edge & then bring both ends together & stick by light pressing between fingers. 6 Roll over it 1-2 times so that it sticks together. Brush water over it's straight edge & then bring both ends together & stick by light pressing between fingers. 7 Heat oil in deep frying pan on high. Once oil is hot reduce flame to low. After 1-2 min put batch of 3-4 Samosas keeping flame on low. 7 Heat oil in deep frying pan on high. Once oil is hot reduce flame to low. After 1-2 min put batch of 3-4 Samosas keeping flame on low. 8 Fill with stuffing inside the cone shape. Lightly apply water over it's edge & seal it by pressing between fingers. Striped samosa is ready. Prepare all the samosas in same way. 8 Fill with stuffing inside the cone shape. Lightly apply water over it's edge & seal it by pressing between fingers. Striped samosa is ready. Prepare all the samosas in same way. 9 Turn Samosas intermittently. It takes 15-20 mins for frying one batch. Once Samosas turn golden take it out on paper napkin. Fry all Samosas in same way. 9 Turn Samosas intermittently. It takes 15-20 mins for frying one batch. Once Samosas turn golden take it out on paper napkin. Fry all Samosas in same way. 10 Serve Hot Samosas with Green Coriander Chutney or Ketchup. 10 Serve Hot Samosas with Green Coriander Chutney or Ketchup. 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