Empty My Fridge
Quick D Samosa
Ingredients
- Aloo boiled & cubes3
- Anday boiled4
- Lal mirch crushed1 tsp
- Zeera powder½ tsp
- Saltto taste
- Coriander seed · powder½ tbsp
- Kali mirch crushed½ tsp
- Hari mirch chopped1–2 tbsp
- Hara dhania chopped1 tbsp
- Refined flour3 cups
- Carom seed½ tsp
- Ghee¼ cups
- Vegetable oil
Instructions
- In a bowl, mash the boiled potatoes well with a masher. Grate the boiled eggs.
- Add the crushed red chilli, cumin powder, pink salt, coriander powder, crushed black pepper, chopped green chilli and chopped fresh coriander. Mix well and set aside.
- In a bowl, mix the sifted flour, pink salt and carom seeds.
- Add the ghee and rub it in until the mixture crumbles.
- Gradually add the lukewarm water and knead into a dough. Cover with cling film and rest for 20 minutes.
- Knead the dough again until smooth, then roll it into a large roti.
- Starting from one side, place 1 tablespoon of filling at intervals on the rolled dough.
- Brush water around the filling, fold the dough over it, cut half-moons with a round cutter and press the edges to seal. Trim the leftover dough with a knife.
- Repeat with the remaining dough and filling to make about 24-25 samosas. They can be frozen for up to 1 month.
- Heat the oil in a wok to 150°C and fry the samosas on a very low flame until golden and crisp.
Summarized from Food Fusion's video. Watch it for the details.
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