Masala Samosa


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Combiantion of home made masala will add that special touch to your potato and peas stuffed samosa.

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Masala Samosa recipe - How to make Masala Samosa

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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For Stuffing
5 potatoes , boiled and mashed
3/4 cup boiled and partially mashed green peas
2 tbsp finely chopped coriander (dhania)
1 tsp garam masala
1 tsp dried mango powder (amchur)
2 tsp ginger-green chilli paste
salt to taste

To Be Grounded Into Masala
2 tsp cumin seeds (jeera)
1 tsp coriander (dhania) seeds
2 tsp fennel seeds (saunf)
6 peppercorns (kalimirch)

To Be Mixed and Kneaded Into A Dough
2 cups plain flour (maida)
1/2 cup whole wheat flour (gehun ka atta)
2 tbsp oil
salt to taste
water as required

For The Tempering
3 tsp oil
1 tsp mustard seeds ( rai / sarson)
1/2 tsp coriander (dhania) seeds
5 to 6 curry leaves (kadi patta)
a pinch of asafoetida (hing)
oil for deep frying
For the Stuffing

    For the Stuffing
  1. Combine all the ingredients and add the grounded masala and mix well.
  2. Heat the oil for tempering and add the mustard seeds and green coriander seeds and curry leaves along with a pinch of asafoetida and saute for 20 seconds.
  3. ADd this to the mixture and mix well. Keep aside.

How to proceed

    How to proceed
  1. Make equal balls of the dough to roll a roti of palm size.
  2. Cut it into half and make a cone shape out of each half.
  3. Add the stuffing in each of the half and seal them nicely.
  4. Repeat the same steps and make samosas.
  5. Deep fry them in hot oil unitl golden in colour.
  6. Serve hot with mint chutney and ketchup.

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This recipe was contributed by Dhara Mehta on 09 Jul 2012

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