SAMOSA RECIPIE

Hello hiveans. I am back to my blog with some interesting evening snack. A big SAMOSA to all my friends here....YES Flaky and crispy potato stuffed Samosas. Yes, I know it's unhealthy and oily, but most of the people love to have it. Right???

We romanced samosa at the school canteen. It may take different forms, including triangular cones, half moon shaped or square patties shape, depending on the region.

Today I made this in breakfast.
Ingredients
1.potatoes.
2 onion.
3.peas.
4.capsicum
5.peanuts
6.flour
7.oil (to fry)

Method

1. In a bowl take refined flour, add salt and black jeera, 2 tablespoon oil.

2.knead a tight dough and keep aside.

3.boil potatoes.

4.remove the skin

5.Now in a kadhai add jeera, curry leaves peanuts and onions.
Saute them and add potatoes, red Chilli powder, salt, coriander powder, turmeric, dry mango powder and garam masala.
Mix them properly and let the stuffing cool.

6.After the dough has rested, divide into 6 7 pieces. Take each piece and roll it with rolling pin, not too thin. Cut it with a knife through the center of the samosa.

7.use a brush to lightly brush the samosa dough with water around all of the edges.

8.Next fold to join the straight edged side together to form a cone, shown in the photo below, Be sure to press the edges well so that they are sealed.

9.The samosa cone is now ready to be stuffed with the filling. Carefully spoon and lightly packed the samosa cone. Make sure to not over or under fill to prevent the samosa from bursting during the frying process.

10.Crimp and pinch the edges to close the Samosas.

11.The final step to making samosa is to fry them to a perfectly crisp golden brown. Heat the oil and put Samosas into the pan and then immediately low the flame.

11.Use a skimmer to remove the samosa and place them in a towel to remove extra oil.
Serve the hot samosa with green red chutneybor tomato ketchup...

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With ❤.....