Try These Mouth-Watering Samosa Recipes!🤤

Striped Aloo Samosa

Servings - 3 - 4

INGREDIENTS
Wheat flour - 250 grams
Salt - 1/2 teaspoon
Carom seeds - 1/4 teaspoon
Ghee - 60 grams
Water - 120 milliliters
Oil - 2 tablespoons
Cumin - 1/2 teaspoon
Coriander - 1 teaspoon
Turmeric - 1/4 teaspoon
Ginger paste - 1 teaspoon
Green chili - 1 1/2 tablespoons
Green peas - 90 grams
Boiled potatoes - 350 grams
Garam masala - 1/4 teaspoon
Red chili - 1/4 teaspoon
Dry mango powder - 1/4 teaspoon
Salt - 1/2 teaspoon
Coriander - 2 tablespoons

PREPARATION
1. In a mixing bowl add 250 grams wheat flour, 1/2 teaspoon salt, 1/4
teaspoon carom seeds, 60 grams ghee, 120 milliliters water and knead it
into a smooth soft dough.
2. Heat 2 tablespoons oil in a pan, add 1/2 teaspoon cumin, 1 teaspoon
coriander, 1/4 teaspoon turmeric, 1 teaspoon ginger paste, 1 1/2
tablespoons Green chili, and stir.
3. Add 90 grams green peas, 350 grams boiled potatoes and mix well.
4. Add 1/4 teaspoon garam masala, 1/4 teaspoon red chili, 1/4 teaspoon dry
mango powder, 1/2 teaspoon salt, 2 tablespoons and mix it well. Cook for
5 - 7 minutes.
5. Take a medium size dough ball and roll the ball into a circle shape. '
6. Divide it into two equal half and making stripes on the other half.
7. Now apply some water over it and place the other half on it.
8. Place the other half on it and fold to make a cone.
9. Fill the mixture in it and join the two ends bringing the water edge on top of the plain edge. Then press the edges so that they get sealed well.
10.Heat sufficient oil in a heavy skillet. Deep fry until crispy and golden brown. Drain it on an absorbent paper.
11. Serve hot with ketchup.

Keema Samosa

Servings - 2 - 3

INGREDIENTS
(For Dough)
All purpose flour - 270 grams
Salt - 1/2 teaspoon
Carom seeds - 1/2 teaspoon
Ghee - 50 milliliters
Water - 110 milliliters

(For Stuffing)
Oil - 50 milliliters
Butter - 2 tablespoons
Onions - 170 grams
Salt - 1 teaspoon
Mutton keema - 500 grams
Green chili - 2 teaspoons
Tomato - 135 grams
Turmeric - 1/2 teaspoon
Red chili powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Green peas - 95 grams
Coriander - 15 grams
Mint - 15 grams
Water
Oil - for frying

PREPARATION
(For Dough)
1. In a mixing bowl, add 270 grams all purpose flour, 1/2 teaspoon salt, 1/2 teaspoon carom seeds, 50 milliliters ghee and mix well.
2. Add 110 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 20 minutes.

(For Stuffing)
1. Heat 50 milliliters oil, 2 tablespoons butter in a pan, add 170 grams onions, 1 teaspoon salt and fry till translucent.
2. Add 500 grams mutton keema and fry it nicely and evenly.
3. Now, add 2 teaspoons green chili, 135 grams tomato and cook for 3 - 5 minutes.
4. Then, add 1/2 teaspoon turmeric, 1 teaspoon red chili powder, 1/2 teaspoon garam masala and mix it well.
5. Add 95 grams green peas, 15 grams coriander, 15 grams mint and mix it well. Cook for another 2 - 3 minutes.
6. Transfer this mixture into a bowl and keep aside.

(Rest of the Preparation)
1. Take a medium size dough ball and roll the ball into a circle shape.
2. Divide it into two equal half and making stripes on the other half.
3. Now apply some water over it and place the other half on it.
4. Place the other half on it and fold to make a cone.
5. Fill the mixture in it and join the two ends bringing the water edge on top of the plain edge. Then press the edges so that they get sealed well.
6. Heat sufficient oil in a heavy skillet. Deep fry until crispy and golden brown. Drain it on an absorbent paper.
7. Serve hot with ketchup.