Ingredients
For Dough
- 1 cup All Purpose Flour/ Maida
- 1 tsp Ajwain/ Carom Seeds
- 1 tbsp Ghee (Or Oil)
- 0.5 tsp Salt
- To Knead Water
For Stuffing
- 2 tbsp Sesame Seeds
- 3 tbsp Pistachio (Chopped)
- 3 tbsp Cashew (Chopped)
- 4 tbsp Peanuts (Chopped)
- 2 tsp Raisin/ Kismis
- 1 tsp Chili Flakes
- 1 tsp Dry roasted Cumin/ Bhuna Jeera
- 1 tsp Dry Mint Powder
- 0.5 tsp Salt
- 1 pinch Asafoetida/ Hing
- 1 tsp Dry Mango Powder/ Aamchur
- 0.5 tsp Sugar
- To Fry Oil
Servings: pieces
Instructions
For Dough
- For dough, take maida, salt, ajwain and ghee in a big bowl, mix it well. Now use sufficient water to knead a stiff dough. Cover and keep aside for 10-15 minutes.
For Stuffing
- Meanwhile lets prepare stuffing for that take sesame seeds, chopped pistachio, cashew and peanuts in a microwave safe bowl. Mix well and add all spices like chili flakes, bhuna jeera, mint, salt, hing and aamchur powder. Mix well.
- Now microwave for 1 minute. (You may also roast in a pan untill golden brown) Let it cool down completely. Once cooled, add raisin and sugar, mix well. Keep aside.
For Samosa
- Now divide the dough in to 10 equal balls. Roll 1 ball in to thin disc. With a knife cut the disc in two equal portions from the center.
- Take one portion, brush some water and fold to make a cone.
- Fill 1 tbsp filling inside the cone and apply some water on edges. Seal to give a shape like a samosa. Make it stand and do the same procedure to make samosa with dough.
- Deep fry all the ready samosa on a medium flame till golden brown.
- Serve with tea or chutney. (You may store these samosa in an air tight container for weeks)
Recipe Notes
- Do not forgot to apply water on edges before sealing samosa, otherwise they may break while frying.
- Seal the samosa properly.
- Deep fry on medium flame until golden brown in color. (High flame may result uncooked samosa while low flame may result hard cover)
- You may use any nuts, easily available to you for stuffing.
- Adjust sugar and chili as per your taste.
"Be Vegetarian Be Happy"
"Live and Let Live"
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