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Home Dish Ring Samosa

Ring Samosa

Name: How to cook Ring Samosa - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-5 servings
Cuisine: Us

Introduce

Chef :

Dr.Madhumita Mishra

Ring Samosa

#goldenapron3 #week2 #post2 #27.1.20 Chakri Samosa is a typical street snack most people love to eat, coming right from the hot frying oil to the mouth in afternoon snack time. I have made a twist to make my samosa healthy, by preparing the mixture of potato and sweet potato as stuffing of samosa. The samosa came out very crispy and the stuffing delicious and aromatic with the twist.

Ingredient

Food ration :

3-5 servings

Cooking time :

40 mins

2 cups

All purpose flour (maida)

1/2 tsp

Carom seeds (ajwain)

1 tbsp

Oil

1/2 tsp

Salt

1 tbsp

Maida

2 tsp

Water

500 gms

(approximately) boiled and mashed sweet potatoes (Sakarkand) and potatoes

1/2 cup

Fresh green peas

Green chillies, finely chopped

1 tsp

Grated ginger

1 tbsp

Crushed mint leaves

1 tsp

Cumin powder

1 tsp

Coriander powder

1/2 tsp

Amchur powder

1/3 tsp

Turmeric powder

1/2 tsp

Red chili powder (optional)

1/2 tsp

Garam masala

Cooking instructions

* Step 1

To make paste, mix water with maida. There should be no lumps. Keep aside. In a bowl, take the ingredients of the dough. Mix nicely to get a crumbled flour. Add water little at a time, to make a tight dough. Cover and keep the dough to rest for 25 minutes.

* Step 2

In a pan heat 1 tbsp oil. Add ginger, chilli, cumin powder and turmeric powder. Saute in low flame for half a minute. Add green peas, mix well and saute. Mix 1 tbsp of water. Cover and cook to make soft peas. Then mix the rest dry masala powder, mashed potatoes and salt. Cook on low flame for 3 minutes. The stuffing is ready now.

* Step 3

After 25 minutes again mash the dough. Make balls. Roll each ball into a rectangular shape. (see the pics).Put 2-3 tsp of stuffing cylindrically and then roll the dough cover once over it. Take the plain side of a knife. Cut half-inch stripes on the rest of rolled dough leaving half inch from the end.

* Step 4

Now start rolling from stuffing side to other end. Make the roll even by hand. Bring the two ends and with the help of maida paste seal the ends. Make a thin and small strip of dough and press over the sealed samosa.

* Step 5

Heat oil for deep frying. The flame should be low. Fry the samosas for five minutes and then make the flame low-medium and fry till golden brown. Remove the extra oil. Relish the mouthwatering and crispy samosas with green chutney.

* Step 6

Notes: The samosa dough should be tight enough. Otherwise, it will be difficult to make the rolls as the dough will be soggy. To keep the Samosas crispy for a longer time, deep fry in low heat for 5-6 minutes and then to low-medium flame to make golden brown.

Note: if there is a photo you can click to enlarge it