Classic samosa made

For Making Samosa Pastry

2 cups all-purpose flour (maida)

1 ½  teaspoon carom seeds

2 teaspoon salt or add as required

8 tablespoons Ghee

8 tablespoons water or add as required

For Cooking Potato & Peas

3 medium-sized potatoes 

½ cup green peas 

2 cups of water 

Other Ingredients

1 tablespoon mustard oil

½ teaspoon cumin seeds

1 teaspoon chopped ginger 

2 teaspoons chopped green chillies

½ teaspoon red chilli powder

1 pinch hing – optional

1 to 2 teaspoons of Molo Mango Pickle

1 tablespoon chopped coriander leaves

oil for deep frying – as required, any neutral tasting oil

½ inch cinnamon

1 clove

1 green cardamom

½ teaspoon cumin seeds

½ teaspoon fennel seeds

2 teaspoons coriander seeds


Making The Dough

  • Take the flour, carom seeds, salt to a bowl. Mix them together and add some ghee to it.
  • To make it more consistent, with your fingertips rub the ghee into the flour to get a breadcrumb-like consistency.
  • The whole mixture should now clump together when joined and shall not fall apart.
  • Add water in parts and knead the dough to make it firm.
  • If the dough still looks a bit dry or floury, then add 1 to 2 tablespoons of water and knead.
  • Cover the dough with a moist napkin and set aside for 30 minutes.

Making Potato Stuffing

  • The first step to make the stuffing is to steam or boil the potatoes and peas till they are cooked completely.
  • Peel the boiled potatoes and make small square like lumps of them and keep them aside for now.
  • Next, roast all the spices. 
  • When the spices are at room temperature, grind them into fine powder.
  • Heat oil in a pan, add the cumin seeds and crackle them.
  • Add the ginger and green chillies. Sauté for a few seconds until the raw aroma of ginger goes away.
    Add the steamed green peas, red chilli powder, freshly ground spice powder and asafoetida.
  • To make the stuffing all the more delicious, add 2 tablespoons of MOLO Mango Pickle
  • Stir and sauté on low heat for 1 to 2 minutes.
  • Add the potato and mix well and sauté for about 2 to 3 minutes on low heat with frequent stirring.
  • Keep this aside to cool down. 

Assembling & Shaping

  • Now after the dough has rested, divide the fillingthat we had prepared into 6 parts for 6 samosas. 
  • Take each piece and roll it in your palms first to make a smooth ball.
  • Then roll it with a rolling pin/belan keeping the thickness to about 1 mm throughout.
  • Cut with a knife through the centre of the rolled samosa pastry.
  • With your fingertips, spread some water all over the edges so that its curved and the oil doesnt seep in.
  • Join the ends to give it the shape of a samosa. 
  • Press the edges so that they are sealed well.
  • Stuff the samosa cone with the stuffing.
  • Prepare all the samosa this way and keep covered with a moist kitchen napkin.

Frying Samosa

  • Heat oil in a kadai for deep frying. Then, add stuffed samosa & quickly reduce the flame to low.
  • Turn over in between and fry until golden. Fry them in batches. 

Serve hot with an extra serving of Molo Mango Pickle!

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