Ingredients for making samosa :
1. Maida : 250 grams
2. Potato : 500 grams (boiled)
3. Green peas : 100 grams
4. Ginger : 1 inch piece
5. Green chili : 6 to 7
6. Panchphoran : 1 tablespoon
7. Whole coriander : 1 tablespoon
8. Dried red chili : 2
9. Peanuts : 2 tablespoons roasted
10. Asafoetida : A pinch
11. Garam masala : 1/2 tablespoon
12. Ghee : 2 tablespoons
13. Ajwain : 1 tablespoon
14. Nigella seed : 1/4 tablespoon
15. Mustard oil
16. Refined oil
17. Black Salt
18. Plain Salt
Method of making Samosa:
First of all, add ghee, carom seeds and nigella seeds in the flour and add little water and knead it neither too hard nor too soft. Knead the flour in a medium quantity and keep it covered for 10 minutes.
Boil the potatoes and let them cool down, then peel them and mash them well with hands or potato masher. Grind ginger and green chillies coarsely. Now heat a pan on the gas, as soon as the pan gets hot, heat mustard oil in it, and then add panchphoran and dry red chillies cut into small pieces.
Now add asafoetida and add crushed ginger and green chillies, coarsely grind coriander and add it, add green peas, add about two to three spoons of water, and fry on low flame for two to three minutes till the peas become soft.
Now add mashed potatoes, Roasted peanuts, add half a teaspoon of black salt and salt according to taste and fry the potatoes on low flame for five to six minutes. Now add garam masala and fry for one more minute, and then take out the fried potatoes in a plate and keep it aside to cool.
Now mash the flour once again with your hands, and then take small balls and make thin rotis. Now cut the roti from the middle, and take one piece and hold it from both sides and make it triangular, and with the help of a spoon take the potato filling and fill it well by pressing it, and hold the edges and close it well. Fill all the samosas in the same way.
Now heat a pan on the gas, and then put refined oil in it and heat it. When the refined oil is heated well, reduce the flame of the gas completely and fry four to five samosas at a time. Fry the samosas on low flame by turning them over till they turn red, it will take around fifteen minutes to fry the samosas. If you fry the samosas on high flame, they will remain uncooked.
There you go, very tasty and crispy samosas are ready. Now let's make a very spicy chutney for the samosas
Method of making green chutney:
Put green coriander, four green chillies, a small piece of ginger, two tablespoons of curd, and salt as per taste in the mixer jar and grind them all finely. Green chutney is ready.
Method of making red samosa chutney:
Put half a small bowl of jaggery, 2 tablespoons dry mango powder, 2 tablespoons Kashmiri red chilli powder, one tablespoon black salt and plain salt as per taste in a glass of water and cook all of them well on the gas for five minutes. Now mix 1 tablespoon corn flour in half a small bowl and add it, and cook for two more minutes while stirring continuously. Adding corn flour will make the chutney a little thicker and it will also get a nice smell.
then turn off the gas. Red spicy red chutney for samosa is ready.
Method of making tamarind chutney:
Remove the seeds of tamarind, now put it in a bowl and wash it two-three times and then add hot water and soak it for half an hour. After half an hour, put it in the mixer and grind it finely.
Now heat a pan and put two to three tablespoons of mustard oil in it and heat it. As soon as the oil becomes hot, put five phoran in it and then add tamarind paste. Now add 4 tablespoons dry ginger powder, jaggery according to taste, one tablespoon red chili powder, one tablespoon black salt and salt according to taste and cook everything well for five to six minutes. There you go, tamarind chutney is also ready.
Method to make Samosa Chaat:
Soak a bowl of white peas overnight by adding water. Now in the morning, boil the soaked white peas by adding two glasses of water in a pressure cooker and let it boil for four to five whistles.
Put four to five spoons of boiled white peas and two samosas broken into two pieces in a plat. Now put green chutney, red chutney, tamarind chutney and two tablespoons of curd on top of the samosas, add a pinch of roasted cumin powder, chop green chillies into small pieces and add them. Very spicy and tangy samosa chaat is ready.
If you eat onion, then add finely chopped onion and chopped green chillies into small pieces, you can also finely chop tomatoes and add them.
