Triangular Samosa | Samosa Recipe | Aloo Samosa. How To Make Easy Samosa Recipe? Samosa is a classic and popular Indian snack stuffed with potatoes and green peas. Aloo samosa the most favourite Indian tea time snack. It is found not only in big restaurants, cafes but also in local bakeries.
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Triangular Samosa | Samosa Recipe | Aloo Samosa
Triangular Samosa | Samosa Recipe | Aloo Samosa. How To Make Easy Samosa Recipe? Samosa is a classic and popular Indian snack stuffed with potatoes and green peas. Aloo samosa the most favourite Indian tea time snack. It is found not only in big restaurants, cafes but also in local bakeries.
Ingredients
Directions
In a large mixing bowl take 1 cup of maida and 1 cup of whole wheat atta.
Add salt to taste and mix well.
Now add 2 tbsp oil, crumble & mix the flour, making sure the dough holds shape.
Add ½ cup of water and start to knead the dough. Knead to tight dough adding water as required.
Grease the dough with oil, cover and rest for 20 minutes.
After 20 min roll the dough into oval shape. Now cut it horizontally, diving into 2 equal portions using a knife.
Now Samosa Sheets are ready.
Heat 1 tbsp of oil in a pan. Add 1 tsp cumin seeds. When they change color add 1 medium chopped onion,1 inch grated ginger and 3 chopped green chilli, sauté till the onions are golden brown.
Add salt to taste, 1 tsp chat masala, 1/2 tsp garam masala. Cook for two to three min.
Add ½ cup of peas and sauté for 2 minutes.
Add 2 boiled and mashed potato mix well until the spices are well combined.
Allow to cool completely.
Take one samosa sheet, rub it with water. Place the mixture on one end and fold it in triangular shape. Seal the edges properly.
Heat sufficient oil in a kadai and deep-fry the samosa on a low flame for at least 15 minutes.
Once the samosa turns golden and crisp, drain off over kitchen paper.
Cooking Directions Step by step
In a large mixing bowl take 1 cup of maida and 1 cup of whole wheat atta.
Add salt to taste and mix well.
Now add 2 tbsp oil, crumble & mix the flour, making sure the dough holds shape.
Add ½ cup of water and start to knead the dough. Knead to tight dough adding water as required.
Grease the dough with oil, cover and rest for 20 minutes.
After 20 min roll the dough into oval shape. Now cut it horizontally, diving into 2 equal portions using a knife.
Now Samosa Sheets are ready.
Heat 1 tbsp of oil in a pan. Add 1 tsp cumin seeds. When they change color add 1 medium chopped onion,1 inch grated ginger and 3 chopped green chilli, sauté till the onions are golden brown.
Add salt to taste, 1 tsp chat masala, 1/2 tsp garam masala. Cook for two to three min.
Add ½ cup of peas and sauté for 2 minutes.
Add 2 boiled and mashed potato mix well until the spices are well combined.
Allow to cool completely.
Take one samosa sheet, rub it with water. Place the mixture on one end and fold it in triangular shape. Seal the edges properly.
Heat sufficient oil in a kadai and deep-fry the samosa on a low flame for at least 15 minutes.
Once the samosa turns golden and crisp, drain off over kitchen paper.
Ingredients
Directions
In a large mixing bowl take 1 cup of maida and 1 cup of whole wheat atta.
Add salt to taste and mix well.
Now add 2 tbsp oil, crumble & mix the flour, making sure the dough holds shape.
Add ½ cup of water and start to knead the dough. Knead to tight dough adding water as required.
Grease the dough with oil, cover and rest for 20 minutes.
After 20 min roll the dough into oval shape. Now cut it horizontally, diving into 2 equal portions using a knife.
Now Samosa Sheets are ready.
Heat 1 tbsp of oil in a pan. Add 1 tsp cumin seeds. When they change color add 1 medium chopped onion,1 inch grated ginger and 3 chopped green chilli, sauté till the onions are golden brown.
Add salt to taste, 1 tsp chat masala, 1/2 tsp garam masala. Cook for two to three min.
Add ½ cup of peas and sauté for 2 minutes.
Add 2 boiled and mashed potato mix well until the spices are well combined.
Allow to cool completely.
Take one samosa sheet, rub it with water. Place the mixture on one end and fold it in triangular shape. Seal the edges properly.
Heat sufficient oil in a kadai and deep-fry the samosa on a low flame for at least 15 minutes.
Once the samosa turns golden and crisp, drain off over kitchen paper.
