Crunchy and Crispy Samosa

Instructions

Stuffing

Step 1: Cut each potato into 2 pieces and keep them aside.

Step 2: Add water in a cooker and transfer the potatoes into it.

Step 3: Close the lid and cook potatoes on medium heat until 4 whistles. Take the potatoes out an peel them.

Step 4: Heat up oil in a pan and add cumin seeds.

Step 5: When cumin seeds splutter, add fennel seeds and hing and mix well. add green chili-ginger paste and mix well.

Step 6: Turn the heat to low and coriander powder, garam masala, red chili powder and turmeric powder and mix well.

Step 7: Add water and mix well. Add frozen peas and mix well.

Step 8: Add potatoes and mash it carefully.

Step 9: Add salt, lemon juice and coriander leaves and mix everything well together.

Step 10: Turn the gas off and let the mixture cool down. Stuffing is ready.

Sweet Chutney

Step 11: Mix jaggery and water well together and let jaggery completely dissolve.

Step 12: Heat up the mixture and bring to boil. add red chili powder, black salt, cumin powder and salt and mix well.

Step 13: Mix corn flour and water well together to make slurry and add that into the boiling mixture.

Step 14: Mix well and cook together for about 5 minutes.

Step 15: Add melon seeds and lemon juice and mix well.

Step 16: Turn the gas off and sweet chutney is ready.

Dough

Step 17: Mix maida, ajwain, salt and oil well together and rub the oil well to maida until the mixture turns crumbly.

Step 18: Add a little water at a time to knead stiff dough.

Step 19: Cover and rest the dough for about 15-20 minutes.

Making Samosa

Step 20: Knead the dough well once and take out lemon size portions from it. Make each of them smooth and even.

Step 21: Roll out about 6” diameter poli from the dough ball and cut it into 2 halves.

Step 22: Take one of them and spread water along straight side.

Step 23: Fold it on one another and seal it really good to make a cone.

Step 24: Fill in the stuffing and again spread water along the edges.

Step 25: Bring the edges together and seal them well to make samosa. Make sure to seal the edges really good.

Frying Samosa

Step 26: Heat up oil on low heat until it is warm and drop samosa into it.

Step 27: Fry samosa on low heat until it get nice golden color from both sides.

Step 28: When one side is fried well, flip the samosa over and fry well from other side too.

Step 29: When the samosa are fried well from both sides, take them out, drain excess oil and transfer them on a wire rack. Samosa are ready.