Samosa – Marathi Recipe

Instructions

For Covering:

• In a bowl take maida.
• Add ajwain, salt, and ghee.
• Mix everything well together.
• Ghee should be mixed well with maida and it should be crumbly.
• Maida should get a little coarse texture.
• Add a little water at a time and knead the thick dough.
• Make sure to knead the thick dough.
• Cover and rest the dough for about 15 minutes.

For Stuffing:

• Heat up oil in a pan.
• When the oil is enough hot add cumin seeds, onion, and mix well.
• Fry onion until it becomes nice and soft and it begins to turn light golden for about 4-5 minutes on medium heat.
• Add garam masala, red chili powder, turmeric powder, coriander powder, cumin powder, and mix well.
• Fry for about a minute or two.
• Turn the gas on low and mash the potato with hands and add.
• Avoid cutting potatoes with a knife.
• Add green peas, salt, and mix well.
• Cover and steam on medium heat for about 4-5 minutes.
• Turn off the gas and mix well once more.
• Add lemon juice, finely chopped coriander leaves and mix well.
• Stuffing is already.

For Making samosa:

• Take the dough and knead it a little once more.
• Take a ball of dough of the size of a lemon.
• Make it smooth and roll it into a disc of about 6”.
• The thickness of the disc should be as chapatti, neither too thick nor too thin.
• Cut the disc at the center into 2 parts.
• Fill up the stuffing in each semi circle.
• Spread water well to the edges of the chapatti.
• Seal the edges well so that the stuffing won’t come out while frying.
• Heat up oil in a pan.
• When oil is enough hot lower down the heat to low to medium.
• Drop samosa in hot oil and fry until it gets nice golden color from both sides for about 7-8 minutes.
• After frying for about 3-4 minutes from one side flip the samosa over and fry from another side as well.
• When samosa gets nice golden color from both sides take it out into a dish.
• Samosa is already.
• You can make medium size 10-12 samosa from 1 1/2 cup maida.