हलवाई जैसे खस्तेदार समोसे बनाने की आसान विधि सारे टिप्स और ट्रिक्स के साथ

Ingredients

• 2 cup All-Purpose Flour (approx 300 g)
• 0.5 tsp Ajwain (carom seeds)
• 1 tsp Salt
• 5 tbsp Vegetable Oil (for dough; can substitute ghee for richer flavor)
• 0.5 cup Water (add in two 1/4‑cup portions)
• 1 tbsp Vegetable Oil (for cooking filling)
• 1 pinch Asafoetida
• 1 tsp Cumin Seeds
• 1 tsp Fennel Seeds (large (moti) fennel)
• 1 tsp Coriander Seeds
• 4 cloves Garlic (finely chopped)
• 1 inch Ginger (finely chopped)
• 12 pcs Curry Leaves
• 6 pcs Green Chilies (coarsely chopped, large)
• 4 pcs Boiled Potatoes (medium, peeled and lightly mashed)
• 1 large Onion (coarsely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (regular, not Kashmiri)
• 1 tsp Salt (for filling)
• 1 tsp Amchur Powder (added after heat is turned off)
• 2 tbsp Fresh Coriander Leaves (chopped)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl, whisk together the all‑purpose flour, ajwain, and salt. Add the 5 tbsp oil and rub it into the flour until the mixture resembles coarse crumbs.

   Time: PT5M

2. Knead the Dough

   Add 1/4 cup water, mix, then add the remaining 1/4 cup water gradually. Knead just until the dough comes together into a stiff, non‑elastic ball. Do not over‑knead.

   Time: PT5M

3. Rest the Dough

   Cover the dough with a damp cloth and let it rest for at least 30 minutes at room temperature.

   Time: PT30M

4. Heat Oil for Filling

   Heat 1 tbsp oil in a pan over medium flame. Add a pinch of asafoetida, 1 tsp cumin seeds, 1 tsp fennel seeds, and 1 tsp coriander seeds. Roast for about 30 seconds until fragrant.

   Time: PT2M

5. Sauté Aromatics

   Add the finely chopped garlic and ginger. Stir‑fry for 2 minutes on medium flame.

   Time: PT2M

6. Add Curry Leaves & Green Chilies

   Add 12 curry leaves and 5‑6 coarsely chopped green chilies. Stir for 1 minute.

   Time: PT1M

7. Introduce Potatoes and Spices

   Add the boiled, lightly mashed potatoes, 0.5 tsp turmeric, 1 tsp red chili powder, and 1 tsp salt. Mix well to coat the potatoes.

   Time: PT3M

8. Steam the Mixture

   Add a splash of water (about 2 tbsp) and cook for another 2 minutes, allowing steam to soften the potatoes and keep the filling moist. Then turn off the heat.

   Time: PT2M

9. Finish the Filling

   Stir in 1 tsp amchur powder, the coarsely chopped onion, and fresh coriander leaves. Mix and let the filling cool completely.

   Time: PT3M

10. Shape the Samosa Shells

    Divide the rested dough into 8 equal portions (~80 g each). Roll each portion into an oval sheet about 4 mm thick, then cut the sheet in half. Form a cone by overlapping the straight edges, seal with a little water, fill with 2 tbsp of filling, and seal the top edge by folding and pressing gently.

    Time: PT15M

11. Heat Oil for Frying

    In a deep pan, heat oil to about 120 °C (low flame). Use a thermometer or test with a small piece of dough – it should rise slowly.

    Time: PT5M

    Temperature: 120°C

12. Fry the Samosas

    Gently place samosas in the oil. On low flame, let them float and turn lightly for 5 minutes. Then increase to medium flame, stir occasionally, and fry until golden brown and crisp, about 15‑20 minutes total.

    Time: PT20M

    Temperature: Medium

13. Drain and Serve

    Remove samosas with a slotted spoon, drain on paper towels, and serve hot with chutney or ketchup.

    Time: PT2M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

20 g

Fat

7 g

Fiber

2 g