Crispy shell with a soft spicy tangy filling paired with piping hot masala chai! Its a match made in heaven!
Yield / Serves
For the shell- Maida - 2.5 cups
A good pinch of ajwain seeds
1 tsp salt
4 TBSP ghee
For the filling - 5 medium sized aloo
1/2 cup mattar
2 tbsp ghee
1/2 tsp anardhana and a TBSP dhaniya rpasted and powdered
1 tsp kashmiri mirchi
1 tsp garam masala
Salt to taste
1/4 tsp turmeric
Make a hard dough using little water at a time and let it rest while you make the filling!
Add the ghee and fry the cumin, ginger and add in the rest and give it a a good stir, a great bhaji ready to be filled
Now make 10 balls out of the dough and divide the bhaji accordingly. Roll each ball to a 1/4inch thick dish and fold it into a cone, fill bhaji and seal it. Repeat it for the rest and fry in medium heat slowly for around 10 min.
Continue to fry for another 10 to 15 min until its fully crispy outside. Hot hot samosas ready to be devoured.. Wait! Its not complete without piping hot masala chai rightðŸ˜€
Slow frying gives the best results!
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