Samosa

Igredientsch off Samosa 4 cups all purpose flour 1 teaspoon garam masala powder 4 tablespoons ghee 4 boiled potato 2 green chilli 5 cloves garlic 2 teaspoons red chilli powder 2 teaspoons dry mango powder 1 teaspoon turmeric 2 teaspoons coriander powder 2 teaspoons carom seeds salt as required 2 cups peas 2 inch ginger 2 teaspoons cumin seeds black pepper as required 1 cup chopped coriander leaves 2 cups refined ol Step 1- Prepare the masala for potato filling To prepare this delicious dish, prepare the stuffing for samosa by placing a pan on medium flame. Add oil in it and when the oil is hot enough, add cumin seeds in it and let them crackle. Immediately, add garlic, ginger and green chilli paste and salt as per your ashtrays Step 2- Add spices and boiled potatoes and cook for a while Then, combine dry mango powder, coriander powder, coriander leaves, garam masala along with turmeric and red chilli powder. Keep stirring the mixture the whole while. Next, add boiled potato and stir yet again. With the help of the back of a spoon, mash the entire mixture altogether. Step 3- Prepare the dough for the Samosa Now to replace the dough, take a dough kneading plate and combine all-purpose flour along with cumin seeds, salt and black pepper according to your taste. Then, add ghee and start kneading. Make sure the dough turns out to be somewhat firm in its texture. Cover the dough with a muslin cloth and keep aside for about half an hour. Step 4- Roll the dough in small puris and cut into half Once done, roll out small small-sized balls from the dough. Flatten them further with the help of your palms and then with a rolling pin. Give them a round shape and cut it in half. Now dipping your hands in water, fold the edges of the semi-circle in order to give it a cone σάπες Step 5- Fill the semi-circle with potato filling and deep fry Take the filling and stuff the prepared mixture in it. Seal the ends properly by pressing the edges lightly with your fingers. Then, heat oil in a pan and deep fry the samosas until they turn golden brown and crispy enough. Serve with tomato ketchup and green chutney. Enjoy it as a tea-time snack.