Easy Samosa Recipe | Vegetable Samosa | Indian Snacks Recipes | Diwali

Learn how to make somasa at home with this samosa recipe in Hindi. It's and Indian snacks recipes and you can easily make this at evening for your family.

Samosa is a very popular indian evening snacks recipe. It's made mainly by stuffing Aloo along with other veggies and masala.

Ingredients:
For dough:
1 ½ cup or 200 grams All purpose flour
1/4 cup Ghee/ oil
1/2 tsp salt
1 tsp Carom seed
Oil to fry
For potato stuffing:
4-5 medium sized boiled and mashed potatoes
1 1/2 tbsp Kashmiri red chilly powder
1tsp mango powder
1 tsp garam masala
3/4 tsp salt or add as per taste
1/2 tbsp pachforan (Fenugreek seeds, cumin seed, fennel seed, black cumin seed, mustard seed)
2 pieces of finely chopped green chilly
1 inch piece of grated ginger
1/2 cup boiled green peas
2 tbsp oil
Freshly chopped coriander leaves
In a mixing bowl add all purpose flour, carom seeds, salt and mix it well.
Add ghee and mix it properly with hands. After mixing you will see the mixture has become crumbly.
Gradually add water and make medium soft dough. Do not add water at once otherwise dough may become sticky.
Do not make soft dough like chapati, it should be like firm dough.
Cover it with the lid or you can cover with moist cloth and leave the dough for 15 to 20 minutes to get set. Meanwhile prepare potato stuffing
To make potato stuffing heat oil in the pan, once the oil becomes hot add pachforan and sauté till the mustard seeds starts spluttering.
Now add grated ginger, chopped green chilly and sauté it for few seconds.
Now add boiled, mashed potatoes, boiled green peas and all the spices: red chilly powder, mango powder, garam masala. Mix it until well combined
Lastly add freshly chopped coriander leaves, mix it well and switch off the flame.
Transfer the mixture in a bowl and let the potato mixture cools down for sometime.
After 20 minutes uncovered the dough and knead the dough again for few seconds or until it becomes smooth.
Divide the dough into 7 equal portions, roll it and press between your palms to flatten it.
Put the balls on a rolling surface and roll it thinly into round shape like roti with the help of roller.
Do roll the roti neither very thin nor thick.
Cut it with the knife from the center into two parts to make semi circle.
Apply water on the cut sides/ edges or straight side of semi circle so that it will get stick easily.
Take one semi circle and overlap one side over another and give it a shape of cone. Press the edges to seal it tightly.
Fill the samosa cone with generous amount of prepared potato stuffing and seal it tightly into a triangle shape by applying water all around the edges. Do not fill potato stuffing too much otherwise you will not able to seal the edges properly and stuffing will come out while frying.
Make all the samosa in the same manner. Once all done cover it with moist cloth.
For deep frying heat sufficient oil in a pan on medium high flame, once the oil becomes medium hot put prepared samosa into the hot oil. Keep the flame to medium low and fry samosa by turning occasionally all around until it becomes golden brown. Do not over crowd the pan otherwise samosa will not get fried evenly.
Once fried take out the samosas from the pan and put it on absorbent paper to remove excess oil.
Put samosas in a serving plate and serve hot with any green chutney, tomato ketchup or chilly sauce.

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ingredients

Kashmiri red chilly powder

Mango powder

Garam Masala

pachforan