Samosa Ragda

To make the stuffing, heat a kadhai with little oil.Fry the raisins and keep them aside. Similarly fry the ground nuts and keep aside.To make the stuffing, heat a kadhai with little oil.Fry the raisins and keep them aside. Similarly fry the ground nu

Similarly fry the ground nuts and keep aside.

To make the dough, add some salt and ample amount of oil to the maida (eg: For 1 cup of maida, add atleast 3 tbsp of oil).

In the same oil, add jeera followed by the diced potatoes.Fry them and lower the flame. Add the ginger paste and stir.

Then add the powdered masalas, salt and stir. Cook on a low flame with the lid on till the potatoes are cooked and mushy.

Then add very little sugar and nd the fried raisins, groundnuts. Give it a mix and keep aside to cool.

To make the dough, add some salt and ample amount of oil to the maida (eg: For 1 cup of maida, add atleast 3 tbsp of oil).

Make a semi hard dough and leave it for 10 minutes to rest.Now make small roundels and roll the dough to make a roti. Cut the roti into 2 halves.

Take one half and apply little water to the sides, join the 2 ends to seal one side. Put 2 tsp of the potato mixture and seal the ends to form the samosa.

Deep fry them on a low to medium heat in hot oil.

For tje batana curry ,Heat a kadai with oil, then add chopped onions and saute till golden brown.

Add the ginger garlic paste, saute for a minute and then add the powdered spices, tomatoes and salt. Cook till masala leaves oil.

Boil the batana in a pressure cooker and then add them to the masala. Add little water if required. Check for salt and keep aside.

Assembly : Take the samosa on a plate, crush it with the palms of the hands.Top it with white batana curry.

then add the curd mixture, green chutney, Imli ki chutney and sprinkle chopped onions and coriander leaves. Finally sprinkle chaat masala.

Them gobble the whole thing in few bites.