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Before you jump to Khasta Samosa recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
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We hope you got benefit from reading it, now let’s go back to khasta samosa recipe. To cook khasta samosa you only need 19 ingredients and 27 steps. Here is how you do that.
The ingredients needed to make Khasta Samosa:
- Prepare 2 cups maida (All-purpose flour)
- Take 3 Tbsp ghee
- Use 1 tsp Salt
- Use 1 tsp Ajwain (Thyme)
- Take 1/4 cup water
- Take For Stuffing
- Get 3 medium size boiled potato
- Use 1 tbsp frozen pea (or pea)
- Provide 1 medium sized onion thinly sliced
- Use 4 pcs cashew nuts broken into small pieces
- You need 5 Raisins (Kishmish)
- Use 1 large green chilli finely chopped
- Prepare 1/8 tsp Kashmiri Chilli Powder
- Provide 1/8 tsp Jeera (Cumin) Powder
- Use 1/8 tsp haldi (Turmeric) Powder
- Prepare 1/8 tsp Garam Masala Powder
- Use 1/2 tsp Jeera (Cumin) seeds
- Use 1 tsp crushed Kasuri Methi (Dried fenugreek leaves) - optional
- Take 2 1/2 cups oil for deep frying
Steps to make Khasta Samosa:
- Sift all-purpose flour and have all dry ingredients ready for making dough.
- Mix all ingredients well except water in such a way that if your try to make a ball with the dry ingredient it shall stick to form a ball like below pic
- Now add water little by little and then make a hard dough. the consistency of dough should be harder than the dough you make for poori or chapati.
- Keep this dough covered and aside for about 15 to 20 minutes. This will help you to release all air from the dough and make bubble free crispy samosa
- Now in the mean time let us prepare stuffing.. So have all ingredients ready
- Break the boiled potatoes in small chunks.
- Now add oil to kadhai or wok, once the oil is nice and hot, add cumin seeds. let the cumin seeds splutter and then add to it sliced onion and frozen peas.
- Cook until onion becomes translucent
- Once the onion becomes translucent and peas seemed to be cooked, add all other dry masalas and mix well and cook for 2 minutes.
- Now add the crushed potatoes and mix well. adjust the salt as pe your taste at this stage and cover and cook it for 5 to 8 minutes
- Your stuffing is ready. Take out on a plate and add raisins (Kishmish) to it and mix. Let the stuffing cools down.
- Now by this time our dough is properly rested. Take it out and knead for another 2 to 3 minutes to release any air. Now from the dough make three lemon sized balls
- Take one ball and roll it into a roti. make sure you roll it from end towards the centre to achieve equal thickness all around.
- Now cut this roti into half.
- Now wet your finger and apply it to one end of the semicircle. see below pic. you have to wet only half side..
- Make a cone and press the joint.
- Fill the cone with 3 Tsp of prepared stuffings.
- Now you have to fold the other side of samosa into the pattern shown below
- Now stick both ends and press properly to seal the end. keep aside on a plate.
- Do the same for making samosas with left out dough.
- Now keep this samosas covered with a dry cloth for 30 minutes
- Heat oil in a wok or kadhai. Ensure your oil is not too hot. It should be just sufficient to fry. Keep your Gas on low or medium flame. Do not cook samosas on high flame.
- Cook the samosas until both sides turns golden brown by fliping from time to time.
- Once golden brown, take it out, drain excess oil and keep on a plate
- Delicous samosas are ready. It is now time to serve hot samosas. You can keep these samosas ti eat later also and it will be crisp and nice. You can serve it with any chutney or sauce of your choice. I prefer Tomato sauce as default.
- Tips: Use ghee for making dough and not oil. Ghee helps us to make bubble free samosas. All proper resting is very essential. Do not fry the samosa in cool oil or very hot oil. Mistakes will make your samosas to form several bubbles on the shell and soggy instead of crispy or khasta
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