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Samosa
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Contributed by:
Radha
Prasad, Housewife
Patna |
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Ingredients
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Maida - 250 gm
Dalda (vanspati ghee)/Cooking Oil - 250 gm
Ajwain - 1 tsp
Mangaraila - 1 tsp
Aaloo (potato) - 500 gm
Ginger Paste - 1 tbsp
Green Chilli Paste - 1 tbsp
Masala:
Haldi - 1 tsp
Red Chilli Powder - 1 tsp
Dhaniya Powder - 1 tsp
Jeera Powder - 1 tsp
Black Pepper Powder - 1 tsp
Kasuri Methi - 1 pinch
Salt To Taste |
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Method of Preparation
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1. Boil aaloo, peel and break.
2. Heat a little oil in kedahi and fry ginger-green chilli paste.
3. Add masala and stir. Add aaloo and salt, mix well and keep aside.
4. Add ajwain, mangaraila, 3 tbsp oil and a little salt to maida. Mix well.
5. Knead to a hard dough using about 100 ml of water.
6. Make small loyias, roll out thin rotis. Cut each roti in two halves.
7. Put a little aaloo masala in each half of the roti, fold and seal edges to
make samosas.
8. Fry in hot oil till golden brown.
9. Serve with sauce or chutney. |
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Notes & Tips
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This recipe was suggested and demonstrated by
Mr.Anil Singh who is a professional cook in Patna. |
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Bihari Food and Recipe