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Preparation Time : 20
Cook Time : 20
Total Time : 40
Ings for the plain dough:maida 2 cups
suji 2 tbsp
wheat flour 2 tbsp
jeera 1 tsp
ajjwain 1 tsp
oil for moun 3 tbsp
Salt the taste. 1 pinch
Ings for filling : potatoes boiled mashed 4-5 nos
boiled mutter 3/4 cups
jeera 1 tsp
red chilli powder 2 tsp
amchur powder 1 tsp
garam masala 1 tsp
chat masala 1 tsp
Coriander 1 sprig
Salt as per taste. 1 pinch
beetroot 2 nos
Have given a little different shape & little change in dough by adding beetroot juice.
Same ings for the beetroot dough jst use beetroot paste for kneading the dough instead of water
Boil 2 beetroot n grind .to a fine paste
Mix all the ings n add water to knead a dough.
Make a hard dough
Cover it and let it rest.
Till then prepare the filling
Mix all the ings
Heat 1 tbsp oil and saute the mixture for 5 mins on low flame.
Let it cool.
Make small lemon size balls from the dough n roll cut the sides to get a square shape.
Keep the potato filling at one end leaving sum space n overlap the other side n press the sides with the help of a fork.
Deep fry on low flame for 5 mins n den on medium flame till they are crispy golden brown.
Enjoy ur yummiiii hot pocket samosas as evening snacks.
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