Скачать или смотреть Crispy hot Samosa with Chai!!!

Filling:-

Ghee: 4 tbsp
Cumin seeds: 1 tbsp (coarsely ground)
Coriander seeds: 1 tbsp (coarsely ground)
Fennel seeds: 1 tbsp (coarsely ground)
Ginger: 2 inch (paste)
Green chilli: 3-4 (paste)
Chopped boiled potatoes: 7-8
Boiled green peas: 1/2 cup
Chaat masala: 3/4 tsp
Salt: to taste
Black pepper: 1 tsp
Kasuri methi: 1 tbsp (toasted and crushed)
Amchur powder: 1/2 tsp
Fresh coriander: handful

-Heat a large flat bottom pan on medium low heat. Add in the ghee and spices. Toaste them for a minute.
-Add in the ginger and green chilli on low heat. Give it a stir, followed by the boiled potatoes.
-Increase the heat to medium high, stir the potatoes to coat in the spices, let them sit flat to get roasted completely.
-Continue the process for 15 minutes, stirring 2-3 times over all.
-Drop in the boiled peas, chaat masala, black pepper powder, salt and Amchur. Mix it up and mash the whole thing slightly on low heat.
-Turn off the heat and add chopped fresh coriander. Let the mixture cool down.

-For the samosa, divide the dough into 6 equal pieces, shape them into round balls.
-Roll out the dough ball into a slightly oval shape very thinly. Cut it through the middle, pick up one of the semi circles.
-Apply water on the straight edge, fold it over the other edge and stick them together, pinching the tip.
-Add a generous amount of filling that reaches the bottom. Apply water on the open edge. Fold and connect the edges into a flat joint.
-Shape all the samosas and keep them under a damp cloth till ready to fry.
-Heat the oil over medium low heat in a Kadhai. Add in 5-6 samosas while keeping the flame high. Reduce to low after a minute.
-Keep stirring and flipping the samosas on low heat till perfectly golden brown and crispy, about 12-15 mins.
-Let them cool over a wire rack and serve hot with green and red chutney.

[samosa, Punjabi samosa recipe, homemade samosa dough, sambosa, methi chutney, imli, tamarind chutney]

Dough:-

Maida/ flour : 2 cups
Rawa/coarse semolina: 1 tbsp
Ajwain/ carrom seeds: 1 tsp
Salt: 1 tsp
Ghee: 3 tbsp
Cold water: 125 ml
Kasuri methi: 1 tbsp

-Add everything except water into a large bowl. Rub in the ghee completely, till the Maida turns into a sandy texture and comes together when pressed.
-Add the cold water and bring it together into a tight dough. Cover with a damp towel and let it rest for 30 mins.

Imli chutney:-

Dried imli/tamrind: 250g
Sugar: 200g
Salt: to taste
Black salt: 1/2 tsp
Garam masala: 1/4 tsp
Cumin powder: 1/2 tsp
Ginger powder: 1/2 tsp
Red chill powder: 3/4 tsp

-Add dried imli in a saucepan, cover it with water, bring it to a simmer, turn off the heat and soak overnight.
-Strain the tamarind pulp with some water and till only the seeds are left.
-Add the strained Tamarind water into a saucepan with the sugar and all the spices.
-Bring it to a simmer and cook for 35-40 minutes till it turns into a pourable chutney consistency but still a little thin.
-Cool and use it when it’s thick like a chutney. Refrigerate in a sealed jar to store upto 4 months.