Samosa Recipe By Chef Sanjeev Kapoor

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Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage. And did you always think that eating a potato will make you fat?

Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.

Let’s check out the recipe for samosa:-

Ingredients for Samosa Recipe

  • Potatoes , boiled, peeled and cut into ½ inch pieces 4 medium
  • Samosa dough as required
  • Ghee 1 tablespo as required
  • Cumin seeds 1 teaspoon
  • Green chilli , finely chopped 1
  • Ginger , finely chopped 1 inch
  • Green peas 1/4 cup
  • Red chilli powder 1 teaspoon
  • Dried mango powder 1 teaspoon
  • Garam masala powder 1/2 teaspoon
  • Salt to taste
  • Fresh coriander leaves , chopped 1 tablespoon
  • Oil for deep-frying
  • Tomato ketchup to serve

Method

Step 1

Heat 1 tablespoon ghee in a non-stick pan, add cumin seeds, green chilli and ginger, mix and sauté for 30 seconds. Add potatoes, mix and mash well.

Step 2

Add green peas, red chilli powder, dried mango powder, garam masala powder and salt, mix and cook for 1 minute. Add coriander leaves and mix well. Transfer into a bowl and cool down to room temperature.

Step 3

Divide the dough into equal portions, shape them into balls and apply some ghee on each ball. Grease the worktop with some ghee, place each portion and roll out into an oblong sheet. Halve each sheet horizontally.

Step 4

Heat sufficient oil in a kadai.

Step 5

Shape each halved sheet into a cone, stuff with some potato mixture, apply some water on the edges, bring them together and press to seal and shape into samosas.

Step 6

Slide the samosas into hot oil and deep-fry, on medium heat, till golden brown and crisp. Drain on absorbent paper.

Step 7

Arrange the samosas on a serving platter and serve hot with tomato ketchup.


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