Crusty Samosa

AuthorARY ZAUQ

Yields1 Serving
 For stuffing
 Boiled mashed potatoes (one half cup)
 Crushed cumin seeds (one teaspoon)
 Chopped ginger (half teaspoon)
 Chopped coriander (one tablespoon)
 Chopped green chilies (one teaspoon)
 Crushed dry pomegranate seeds (one teaspoon)
 Crushed red chilies (one teaspoon)
 For samosa dough
 Flour (one and half cup)
 Water (as requirement for dough)
 Celery seeds/ajwain (one teaspoon)
 Oil (one tablespoon)
 Salt (as per taste)
1

Mix stuffing ingredients in potatoes.

2

Make dough with flour, oil, water, ajwain and salt and leave dough for 25 minutes.

3

Divide dough in small balls for samosa and flat them with help of rolling pin as roti/ tortilla, cut roti from center in two pieces and fill each piece with potato stuffing and make samosa and fry them on medium heat (till golden brown)

4

Serve samosa with ketchup and your favorite sauce.

Ingredients

 For stuffing
 Boiled mashed potatoes (one half cup)
 Crushed cumin seeds (one teaspoon)
 Chopped ginger (half teaspoon)
 Chopped coriander (one tablespoon)
 Chopped green chilies (one teaspoon)
 Crushed dry pomegranate seeds (one teaspoon)
 Crushed red chilies (one teaspoon)
 For samosa dough
 Flour (one and half cup)
 Water (as requirement for dough)
 Celery seeds/ajwain (one teaspoon)
 Oil (one tablespoon)
 Salt (as per taste)

Directions

1

Mix stuffing ingredients in potatoes.

2

Make dough with flour, oil, water, ajwain and salt and leave dough for 25 minutes.

3

Divide dough in small balls for samosa and flat them with help of rolling pin as roti/ tortilla, cut roti from center in two pieces and fill each piece with potato stuffing and make samosa and fry them on medium heat (till golden brown)

4

Serve samosa with ketchup and your favorite sauce.

Crusty Samosa