SUKHA ALOO SAMOSA | Vahchef - VahRehVah

Dry Samosa, a mild sweet and spicy dry fruit laced stuffing wrapped in a crisp outer layer of maida, is delicious alternative of classic potato samosa,

http://www.vahrehvah.com/sukha-aloo-samosa

Ingredients:
All-purpose flour 300 Grams
Ajwain 1/2 Teaspoons
Salt 1 0
Oil 100 Grams
Water 2 Cup
Potatoes 250 Grams
Pepper powder 1/2 Teaspoons
Turmeric powder 1/4 Teaspoons
Chaat masala 1/4 Teaspoons
Amchur powder 1/2 Teaspoons
Coriander powder 1/2 Bunch
Cumin powder 1/4 Teaspoons
Salt 1 0
Coriander leaves 1/2 Bunch
Oil for deep frying 200 ml

Directions:
1. Cut potatoes into pieces along with the skin.
2. Take some oil in a kadai and deep fry the potato pieces till they are slightly colored and cooked.
3. In a mixing bowl, add freshly crushed pepper powder, turmeric powder, chaat masala, amchur powder, coriander powder, cumin powder, salt, and coriander leaves.
4. Once the potatoes are fried, remove and transfer in the bowl with masalas and mix well. Cover the bowl with a lid and rest for few minutes.
5. In a mixing bowl, add flour, ajwain, salt, oil and water and mix the flour to make stiff dough. Cover the dough and rest for about 30 minutes.
6. Divide the dough into equal portions and with help of the rolling pin shape them into elongated puri shape and cut in the centre and keep aside.
7. Take one sheet, apply water on the edges of the sheet, bring the two ends closer and seal to make a pocket. Stuff a spoon full of fried masala potatoes and seal the top nicely. Slightly squeeze the edges to seal the edges properly. Make the rest of the samosas and keep aside.
8. Deep fry these samosas in medium hot oil until they are crisp and golden in color.


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