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15 ingredients, 13 steps, cooking Garma Garam samosa with chutney

Hi my mother, now you get make recipe Garma Garam samosa with chutney with 15 ingredients and 13 steps. Below this is how to make it, please observe carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 15 ingredients and 13 stages of easy cooking Garma Garam samosa with chutney.

Ingredients for Garma Garam samosa with chutney

1. Prepare 250 gm : maida.
2. It’s 1 cup : Water.
3. You need 1/2 tbsp : Ajwain.
4. You need 3-4 tbsp : oil for dough.
5. Prepare 5 : boiled potatoes.
6. Prepare 1 cup : Boiled peas.
7. Prepare as required : Coriander leaves.
8. Prepare to taste : Salt.
9. It’s 1 tbsp : Green chillifinely chopped.
10. Prepare 1 tbsp : Red chilli powder.
11. You need 1 tbs : Coriander powder.
12. Prepare 1 tbsp : Ginger finely chopped or in paste form.
13. It’s 1/2 tbs : Garam masala.
14. Prepare 1 tbs : Dry mango powder.
15. Prepare As needed : Oil for frying.

If all raw materials Garma Garam samosa with chutney it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.

Step by Step Cooking Garma Garam samosa with chutney

1. Take maida in a bowl and add 3-4 tbsp oil, ajwain and salt in it and add some water to make a soft dough.
   
2. Keep it aside for 30 mins.
   
3. In another bowl take boiled potatoes and peas, add ginger paste, green chilli, Coriander powder, coriander leaves, salt, dry mango powder, red chilli powder and garam masala mix them well
   
4. Not knead the dough again for 2 3 mins. The dough has to be stuffy now. And divide it into equal parts.
   
5. Oil the surface where you place the ball.
   
6. Roll it to a oval shaped even layer. It has to be slightly thick not too thin.
   
7. Cut it from the centre to make two piece.
   
8. If the roti shrinks back then roll it again.
   
9. Apply water with your fingure over the straight edge
   
10. Join the edge to make a cone shape and fill the cone with potato masala.
    
11. Apply water on the edge of the cone and press it. Make sure that the samosa sealed well Keep samosa for 10 mins so that they will get set.
    
12. Heat a pan with oil but its not too hot. It must be medium hotGently slide the samosa one by one in the pan. Keep stirring occasionally until it turns golden brown.
    
13. Serve hot samosas with green chutney or tomato ketchup…
    
14. Finish and Enjoy.

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