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Published on 30 Dec 2014 | over 2 years ago

Aloo Samosa or Punjabi Samos is one of most popular and favorite snack which doesn’t need any kind of introduction too. Even a kid knows what a samosa is.

Ingredients
Maida - 2 cup (250 grams)
Ghee - 1/4 cup (60 grams)
Salt - 1/2 tsp (as per taste)
Potatoes - 400 grams (4 medium size)
Green peas - 1/2 cup (optional)
Cashews - 10-12 (optional)
Raisins - 25-30 (optional)
Green chilly - 2-3 (finely chopped)
Ginger - 1 inch long piece (grated)
Green coriander - 2 tbsp (finely chopped)
Coriander powder - 1 tsp
Garam masala - 1/4 tsp
Mango powder - 1/2 tsp
Salt - 3/4 tsp or as per taste
Oil - for frying

Directions
Getting ready:
Pressure cook the potatoes until one simmer or till they get soft.
Peel the boiled potatoes and mash them finely.

Making:

Now in a big mixing bowl, take refined flour and add some ghee, salt and mix well. Add lukewarm water in small portions and knead stiff and tight dough.
Cover and keep the dough aside for 20 minutes to rest. Meanwhile let is prepare the stuffing.
Heat 1 tsp oil in a pan and to it add ginger, green chilly and green peas. Cover the wok and let it cook for 2 minutes till the peas get soft.
To it add rest of the following ingredients – finely mashed potatoes, salt, green chilly, green coriander, coriander powder, garam masala, mango powder, raisins and cashews. Stir and mix the ingredients well. Stuffing is ready.
Now pinch 7 to 8 small to medium size dough and shape them round. Roll out the dough ball to about 8 to 10 inch diameter round, keeping it little thick.
Then divide the poori into two equal halves and lift one part in your hands.
Apply some water on the edges and fold giving it a cone shape. Stuff the cone with potato filling, give a small fold at the back and apply some water on the edges.
Bring both the ends together and stick well. Keep the shape correct and likewise prepare all the samosas.
After this, heat enough oil in a wok or pan to deep fry the samosas. Slide 4 to 5 samosas or as much as possible in the pan and deep fry until they get brown and crispy from both sides. Keep the flame low-medium.
Drain out the fried samosas on kitchen paper towel to remove excess oil and fry rest of the samosas, similarly.

Serving:
Serve piping hot samosas with any tangy and zingy Indian dip or chutney like coriander chutney, mint chutney or sweet chutney and relish eating.


Samosa Recipe in Hindi - nishamadhulika.com/13-samosa_recipe.html

Samosa Recipe in English - indiangoodfood.com/399-samosa-recipe.html

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