chatai samosa

chatai samosa

Cooking Time

Preparation Time : 15

Cook Time : 30

Total Time : 45

Ingredients

Serves 6

  • for dough: 1.5 cups maida

  • 3 tbsp oil

  • 1/2 tsp kalonji seeds

  • 1/2 tsp salt or as per taste

  • water as required to make the dough (approx 1/2 cup)

  • for stuffing: 3 medium potatoes boiled and mashed

  • 1/4 cup green peas boiled (fresh or frozen)

  • 1 onion finely chopped

  • 2 tbsp oil

  • 1/2 tsp ginger-garlic-green chilli paste

  • 1/2 tsp red chilli powder

  • 1/4 tsp turmeric powder

  • 1 tsp coriander powder

  • 1/2 tsp garam masala powder

  • 1/2 tsp dry mango powder

  • 3/4 tsp salt or as per taste

  • 2 tbsp fresh coriander leaves chopped

  • 3 cups oil for deep frying

Directions

  • 01

    for dough:

  • 02

    take maida, oil, salt and kalonji seeds in a bowl, mix well.

  • 03

    add water and make a firm dough.

  • 04

    cover it with a wet cloth and let it set for 5 minutes.

  • 05

    for stuffing:

  • 06

    heat oil in pan.

  • 07

    add cumin seeds and ginger-garlic-green chilli paste.

  • 08

    stir and cook for a minute on medium flame.

  • 09

    add onion and saute until golden brown.

  • 10

    now add boiled green peas and stir fry for a minute.

  • 11

    add red chilli powder, turmeric powder, coriander powder, garam masala powder and dry mango powder, mix well.

  • 12

    add mashed potatoes and salt, mix them properly and cook for 2-3 minutes.

  • 13

    add coriander leaves and switch off the flame.

  • 14

    transfer the stuffing to a bowl and let it cool for a while.

  • 15

    to make samosa:

  • 16

    pinch a medium sized ball from the dough and make a roti.

  • 17

    cut it into square shape and divide into equal strips.

  • 18

    take out all the strips in a plate.

  • 19

    now take another piece of dough and repeat the same process.

  • 20

    cut it in square shape and divide into equal strips.

  • 21

    slide even strips downward and apply water on front strips and paste a strip over it.

  • 22

    press it so that it stick well.

  • 23

    apply water over it and stick downward stirps over it.

  • 24

    repeat it again and again and make it like chatai.

  • 25

    cut it in round shape and remove sides.

  • 26

    now cut it into two semi-circles.

  • 27

    spread water on edges and give it a cone shape by folding it from both sides (overlapping one side over another) and pressing them to seal the sides.

  • 28

    put some filling in the cone.

  • 29

    apply water on the edges and press it tightly with thumb and index finger to seal them.

  • 30

    make all samosas in same way.

  • 31

    heat oil in a kadai on medium flame.

  • 32

    when oil is medium hot, add 3-4 samosas in it and reduce the flame to low.

  • 33

    deep fry them until golden brown.

  • 34

    tranfer them to a plate and serve with tomato ketchup.

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