SAMOSA

 A samosa is a tasty South Asian fried or baked pastry filled with spices, onions, peas, chicken and other meats, or lentils. Depending on the location, it can have various shapes, such as triangle, cone, or half-moon. Samosas are typically served with chutney and date back to the Middle Ages or earlier. In South Asian cuisines, samosas are a popular entrée, appetiser, or snack. Samosas are now often cooked in other places as a result of emigration and cultural dispersion from these areas.

INGREDIENTS

2 cup flour (all-purpose)
1 teaspoon seeds of cumin
1 tblsp. ginger powder 
1 tblsp. raisins
1 teaspoon coriander powder 
5 cooked potatoes
1 teaspoon powdered red chilli
1 teaspoon methi leaves (Kasoori)
1 teaspoon  carom seeds
2 cup refined oil 
1/4 cup water
a quarter teaspoon of coriander seeds
1 teaspoon chilli powder
1 tblsp. cashew nuts
1 teaspoon powdered cumin
garam masala powder (1/2 teaspoon)
1 teaspoon coriander leaves
salt according to taste
1 handful raw peanuts 
2 tablespoons ghee       

How to make a Samosa

Step 1: To make the potato filling, toast the cumin seeds.

Create the filling first if you want to make great samosas at home. 2 tsp oil, 2 tsp heat, 2 tsp oil, 2 tsp heat, 2 tsp heat Add cumin seeds to the heated oil and let them crackle..

Step 2: Cook for a while with the spices and cooked potatoes.

Add the entire coriander seeds, ginger, and green chilli at this point. Saute for a minute before adding chopped cashews and raisins, peanuts if desired, cooked and mashed potatoes, cumin powder, coriander powder, garam masala powder, red chilli powder, salt to taste, kasoori methi leaves, coriander leaves, and kasoori methi leaves. Mix well and cook for 2 minutes.

Step 3: Make the dough for the Samosas.

To make the dough, whisk together all-purpose flour, carom seeds, and salt in a mixing dish. Mix, then add ghee and begin kneading with a small amount of water at a time. Make careful to gradually add water and form a solid dough. Your samosas will not be crispy if the dough is mushy. Keep the dough covered in a moist muslin towel for approximately half an hour.

Step 4: Cut the dough into halves and roll it out into little puris.

Roll out a few little balls from the dough after it's done. Flatten them out even more with your palms and then a rolling pin. Cut them in half and give them a spherical shape. After dipping your hands in water, fold the corners of the semi-circle to form a cone.

Step 5: Fill the semi-circle with potato filling and cook it in the deep fryer.

With the assistance of a spoon, insert the filling into the cone. By softly pressing the edges with your fingers, you can properly seal the ends. Then, in a pan with low heat, heat the oil and deep fried the samosas till golden brown and crispy. Serve with green chutney and tomato ketchup. It's perfect and ready to eat.