Tuesday, January 3, 2017

Shahi samosa recipe




Ingredients :
For the dough,

  • 2 cup all purpose flour (maida)
  • 4 tbsp oil or 2 tbsp ghee 
  • 1/2 tsp salt 
  • 1 tsp carom seeds 
  • 1 tsp onion seeds (kalonji)
  • water as required 
For the filling, 
  • 1/2 kg. potato, boiled, peeled and mashed 
  • 10-12 cashew nuts 
  • 2 tbsp raisin 
  • 2 tbsp dried coconut, thinly chopped 
  • 1/2 tsp cumin seeds 
  • 1/2 tsp mustard seeds 
  • few curry leaves (optional)
  • 1 tsp garlic-ginger paste 
  • 2 green chilli paste or finely chopped 
  • 1 tsp coriander powder 
  • 1/2 tsp red chilli powder 
  • 1/4 tsp garam masala powder 
  • 1 tsp chaat masala powder 
  • salt to taste 
  • 2 tbsp oil 
  • Oil for deep frying 
Method :
Making  for dough :
In a big bowl, add all-purpose flour, salt, carom seeds, onion seeds, oil or ghee and rubbing well.  Add water to it and knead well such that the dough is neither hard nor to soft, just the right constancy. Divide the dough and shape into balls. Keep it aside covered with moist cloth for 20 minutes.

Making for stuffing :
Heat 2 tbsp oil in a pan, fry cashew nut, coconut and raisin and keep aside. In the same pan add,  cumin seeds, mustard seeds and curry leaves and heat them after they are crackle. Add garlic-ginger paste, green chilli chopped or paste and saute for few seconds. Add the mashed potato, salt, and all spices powder and saute medium flame for 2-3 minutes. Turn off  the flame. Now, add fried coconuts, cashew, raisins and chaat masala, mix them. Stuffing is ready, take it out it in a plate.

How to make shahi samosa :
Roll each ball with the rolling pin into a slightly thin puri, slightly elongated in shape as shown in the picture. Take a knife and divide the rolled puri into two by cutting through the centre. Take a semi-circle piece of the roti and make a fold in the shape of a triangle as shown in the picture. Seal along the fold and place this cone between your thumb and index finger and place a ball of the stuffing inside. Wet your finger and run it along the edges of the dough with water and seal to enclose the stuffing. Now press the end firmly so that the filling does not come out during the deep frying process. Heat oil in a frying pan to deep fry the samosas. Heat the oil till hot but not piping hot. Now reduce the flame to low-medium and drop 7-8 samosas into the oil slowly and deep fry them till golden brown colour. Remove onto absorbent paper. Serve it hot with a sweet chutney or any chutney.

 Shahi samosa dough 

 Fried dry fruits 

 step 1. (For the filling)

 step 2. 


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