Potatoes Samosa Recipe
Potatoes Samosa Recipe. Potatoes Samosaa is a singed or heated cake with an exquisite filling, like flavored potatoes, onions, peas, cheddar, or lentils. Potatoes Samosa might take various structures, including three-sided, cone, or half-moon shapes, contingent upon the locale. The word samosa can be followed to the Persian word sanbosag. The cake’s name in different nations can likewise get from this root, for example, the sickle formed sanbusak or sanbusaj in the Arab world, sambosa in Afghanistan, shingara in Bengal, samosa in Pakistan, samosa in India.
Potatoes Samosa
500 gm universally handy flour
4 bubbled potato
salt as required
1/2 teaspoon turmeric
1/2 teaspoon garam masala powder
1/2 teaspoon sugar
1/2 teaspoon carom seeds
1/2 cup peas
1/2 teaspoon red bean stew powder
1/2 teaspoon kasoori methi powder
1/2 teaspoon chaat masala powder.
Stage 1 Knead the mixture
To set up this simple formula, take a mixture massaging plate and add generally useful flour in it. Add somewhat salt and water and manipulate a fine mixture of it. Once done, keep the batter to the side to rest for 30 minutes.
Stage 2 Prepare the potato filling
Presently, put a kadhai over medium fire and hotness a little oil in it. Whenever the oil is sufficiently hot, add bubbled and pureed potatoes alongside every one of the flavors – red bean stew powder, turmeric, salt to taste, kasoori methi powder, garam masala powder, chaat masala powder and a little sugar. Blend well and afterward add peas in it. Pan sear for 2-3 minutes. Once done, move to a bowl and keep to the side until required.
Stage 3 Make roti and cut into a three-sided shape
Squeeze a little batter and roll it into a flimsy roti. Cut this into half and overlap into a cone-like shape. Add potato masala in this cone and seal it utilizing a little water. Allow the samosas to dry for 30 minutes.
Stage 4 Fry the samosas
Once dried, put a kadhai over medium fire and when the oil is sufficiently hot, fry the samosas for till brilliant brown and appropriately seared. Present with tamarind and green chutney.
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