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Preparation Time : 35
Cook Time : 40
Total Time : 75
For making dough- atta(whole wheat flour) 2 cups
Vegetable Oil 1/4 cups
Baking Soda 1/2 tsp
Salt 1/2 tsp
Water 1 cups
For stuffing- blanched small pieces of cauliflower 1 cups
Diced and peeled potato 1 cups
Raw Peanuts 2 tbsp
Grated Ginger 1 tbsp
Whole Cumin Seeds 1 tsp
Whole Fennel Seeds 1 tsp
Hing Powder 1 pinch
Dried Chili 1 nos
Small Pieces of Green Chili 5 nos
turmeric powder 1 tsp
Oil 1 tbsp
Kasoori Methi 1 tsp
Salt 2 tsp
Making dough-For making samosa first we will start with making dough.
In a bowl add 2 cup atta(wheat flour),oil and salt and baking soda. Keep mixing with hand until the dough becomes crumbly and take shape while making shape.
Add water and make a medium dough, cover it and rest it for 20 minutes.
For stuffing- In a frying pan heat oil,add raw peanuts fry it a bit then add dried whole red chili,hing powder,fennel
After seeds start crackling add blanch cauliflower and diced potatoes. Fry for 2 minutes then add salt,turmeric powder,grated ginger and green chilies.Mix properly then let it cook in low flame. Stir occasionally until vegetables are well cooked. Add kasuri methi and let it cool before stuffing.
Making samosa - Preheat oven into 350 F(180C).
Divide dough into 8 balls,with a rolling pin roll each dough in a round shape to medium thickness then cut them in middle.
Take one portion of flatten dough and shape like a cone overlapping flat side together. Brush water before joining. Now put 1 1/2
In a baking tray place a parchment paper and line up all samosas, Brush oil over them.
Bake samosas for 40 - 45 minutes or when it nice golden in color. Cooking time varies from oven to oven so after 30minutes check them if they are done.
Serve hot samosas with mint coriander chutney or tamarind jaggery chutney with a hot cup of tea.
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