Samosa Recipe by Arpita Mukherjee
Cooking Instructions 1 First boiled the potatoes keep them aside now take a pan put a tsp of ghee when the ghee gets hot put cumin seeds when it starts crackle put the crushed ginger and green chilies sauté for a min. 2 Then add mashed boiled potatoes followed by the remaking spices mentioned above along with the roasted peanuts give it a good mix Finally top it with some finely chopped coriander leaves turn off the flame put the stuffing in a bowl and allow it to cool 3 In the meanwhile Make a sheet for the samosa For this in a large bowl put all purpose flour salt carom seeds slightly crushed with your hands ghee give it a good mix (it should be bread crumbs like consistency) then add little water at a time knead a slightly tight dough then the normal chapati dough allow it to rest for 15 min. 4 Now take a rolling pin take a small portion of dough and make a oval shape chapati then cut it in the middle take a one part put some water at the edges then fold 5 Take a kadhai put sufficient amount of oil for frying now the main tips for frying the samosa is to keep the oil in low to medium heat now put the samosa and fry in low to medium heat until golden brown in color, serve hot. 6 The half part from both sides then join it by apply some water now fill the pockets with the potato mixture now again seal the edges by applying some water. 1 First boiled the potatoes keep them aside now take a pan put a tsp of ghee when the ghee gets hot put cumin seeds when it starts crackle put the crushed ginger and green chilies sauté for a min. 1 First boiled the potatoes keep them aside now take a pan put a tsp of ghee when the ghee gets hot put cumin seeds when it starts crackle put the crushed ginger and green chilies sauté for a min. 2 Then add mashed boiled potatoes followed by the remaking spices mentioned above along with the roasted peanuts give it a good mix Finally top it with some finely chopped coriander leaves turn off the flame put the stuffing in a bowl and allow it to cool 2 Then add mashed boiled potatoes followed by the remaking spices mentioned above along with the roasted peanuts give it a good mix Finally top it with some finely chopped coriander leaves turn off the flame put the stuffing in a bowl and allow it to cool 3 In the meanwhile Make a sheet for the samosa For this in a large bowl put all purpose flour salt carom seeds slightly crushed with your hands ghee give it a good mix (it should be bread crumbs like consistency) then add little water at a time knead a slightly tight dough then the normal chapati dough allow it to rest for 15 min. 3 In the meanwhile Make a sheet for the samosa For this in a large bowl put all purpose flour salt carom seeds slightly crushed with your hands ghee give it a good mix (it should be bread crumbs like consistency) then add little water at a time knead a slightly tight dough then the normal chapati dough allow it to rest for 15 min. 4 Now take a rolling pin take a small portion of dough and make a oval shape chapati then cut it in the middle take a one part put some water at the edges then fold 4 Now take a rolling pin take a small portion of dough and make a oval shape chapati then cut it in the middle take a one part put some water at the edges then fold 5 Take a kadhai put sufficient amount of oil for frying now the main tips for frying the samosa is to keep the oil in low to medium heat now put the samosa and fry in low to medium heat until golden brown in color, serve hot. 5 Take a kadhai put sufficient amount of oil for frying now the main tips for frying the samosa is to keep the oil in low to medium heat now put the samosa and fry in low to medium heat until golden brown in color, serve hot. 6 The half part from both sides then join it by apply some water now fill the pockets with the potato mixture now again seal the edges by applying some water. 6 The half part from both sides then join it by apply some water now fill the pockets with the potato mixture now again seal the edges by applying some water. 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