Samosa-e-dilbahar

This is a favorite snack in my family and I prefer cooking it at home instead of getting it from the market. Here goes the recipe and the ingredients.

Ingredients
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Time taken: 30 mins

All purpose flour: 1/2 kg
Ajwain: 1/4 teaspoon
pinch of salt
Oil for moein: 200 grms

For stuffing:
Potatoes: 6 medium sized, chopped finely with skin
Green Peas: Half bowl
Green Chillis: 5 finely chopped
Ginger: A small piece, finely chopped.
Corriander: A handfull
Cottage Cheese: 50 grms, finely chopped.
Cashewnuts: 7-8, finely chopped
Raisins - 10-12
Fennel Seeds: 1 teaspoon
Cumin Seeds: 1/2 teaspoon
Cumin Powder: 1 teaspoon
Chilli Powder: 1/2 teaspoon
Corriander powder: 1/2 teaspoon
Amchur: 1 teaspoon
Garam Masala: 1/2 teaspoon
Salt to taste
Oil for frying

Recipe
Take flour and add salt and ajwain. Now add half the oil in flour and mix, add more and keep mixing for a min. Now take the floor in your fist and try to make a ball and leave, the flour should be able to stick togather. Now add a bit of water to knead and make a dough. Keep aside covering with a muslin cloth.

Put on the gas and place a Kadai/pan. Add 2 tablespoon oil, once the oil is warm add the cheese and fry for a min till they have a light golden colour. Take them out. Now fry the cheshewnuts and keep them aside.

In the same oil now add cumin and fennel, as they start to crackle add finely chopped ginger and green chillies, stir for a min and then add corriander powder stir and add the potatoes and peas. Now add jeera powder, chilli poder and salt, cover with a lid and let it cook for 5 mins. Now uncover and check if the potatoes are cooked, if they are not, cover again, else add amchur and garam masala. Stir for a sec, bring down from the flame and add fried cheshewnuts, cottage cheese, raisins and corrider leaves. Keep aside.

Now take another pan, and heat oil for frying. Divide the dough into 8 equal portions. Now roll each portion into balls and keep aside. Take a roller pin and a rolling plate and roll these balls into long oval rotis. Cut the roti's into half, take 1 roti and make a cone out of it, using the straight edges and keeping the round edge on top. Seal the cone applying some water on the side. now fill in the stuffing and seal from the top as well, putting a pleate in between. Similarly make all the samosa's and keep in the plate.

In the mean time the oil should be hot. Make sure the oil is not sizzling hot, we need to cook them on low flame and medium hot oil. If the oil is too hot switch off the gas for a min and then restart on low flame and now fry the samosa's. Keep stiring so that you get a nice even colour.

Samosa's are now ready. Serve with green chutey and Tea.  

Hope all of you will try this at home and cherrish the recipe. Chao !!