SAMOSE BANAYE AISE LAGENGE BAZAR JAISE |ALOO SAMOSA RECIPE | SINGADA RECIPE | POTATO SAMOSA |

SAMOSE BANAYE AISE LAGENGE BAZAR JAISE |ALOO SAMOSA RECIPE | SINGADA RECIPE | POTATO SAMOSA |SAMOSA RECIPE | INDIAN STREET FOOD SAMOSA | SAMOSA KAISE BANAYE | SAMOSA BANANE KA TARIKA |

Ingredients –
2 Cup All Purpose Flour (Maida)
½ Tsp Hand Crushed Carom(Ajwain) Seeds
2 ¼ Cup (510ml) Refined Oil
½ Tbsp Salt
½ Cup (120ml) Water
¼ Cup (30ml) Refined Oil
1 Tsp Whole Coriander Seeds
8-10 Curry Leaves
1 ½ Tbsp Crushed Ginger, Garlic & Green Chillies
3 Big(400g) Boiled & Mashed Potatoes
1 Tbsp Salt
½ Tbsp Turmeric Powder
1 Tbsp Red Chilli Powder
½ Tsp Cumin & Coriander Powder
Coriander Leaves
50g Roasted Ground Nuts

Cooking Process –
2 Cup All Purpose Flour (Maida) In Deep Bowl
½ Tsp Hand Crushed Carom(Ajwain) Seeds
¼ Cup (30ml) Refined Oil
Crumble & Mix
½ Tbsp Salt
Holds Shape
½ Cup (120ml) Water
Knead Dough
Knead For 5 Minutes
Tuck Dough
Tight Dough
Cover & Rest For 20 Minutes
Heat ¼ Cup (30ml) Refined Oil High Flame
1 Tsp Whole Coriander
8-10 Curry Leaves
1 ½ Tbsp Crushed Ginger, Garlic & Green Chillies
3 Big(400g) Boiled & Mashed Potatoes
Mix Well
1 Tbsp Salt
½ Tbsp Turmeric Powder
1 Tbsp Red Chilli Powder
½ Tsp Cumin & Coriander Powder
Coriander Leaves
50g Roasted Ground Nuts
Mix Well
Cook For 2 Minutes On High Flame
Samosa Stuffing Is Ready, Let It Cool
Head Over To Dough After 20 Minutes
10 Equal Ball Sized Dough
Roll Oval Shape
Cut Half
Rub Corner With Water
Join Edges
Press & Seal
Fill Samosa Stuffing
Rub Corner With Water
Press & Seal End
Pre-Heat 2 Cup(480ml) Refined Oil On High Flame
Release Samosa's & Deep Fry on Low Flame
Fry Uniformly
Fry Till Golden & Crispy


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