AN ISO 22000 : 2005 CERTIFIED COMPANY
Samosa
Ingredients
Potatoes - 500 gms, Oil - 3 tbsps, Cumin Seeds - 1 tsp, Green Chillies - 6 to 8, Ginger - 1 piece (ground to a paste), Gajanand Coriander Powder - 3 or 4 tsps, Salt to taste, Gajanand All In One Masala - 2 tsps, Gajanand Chat Masala - 2 tsps, Coriander Leaves - 3 tbsps.
For the shell :
Refined flour (Maida) - 250 gms, Vanaspati - 50 gms, Salt to taste.
Method
Makes 16 Samosas
Boil, peel & chop potatoes. Heat oil, fry cumin seeds till golden brown, add chillies & ginger, ground to a paste. Saute till chillies are well fried, then add Gajanand Coriander Powder. After 20 secs, add the potatoes, salt, Gajanand All In One Masala, Gajanand Chaat Masala & chopped coriander leaves. Mix. Cool.
Shell:
Make a semi-stiff dough with maida, melted vanaspati, salt & ice-cold water. Set aside for 20 mins. Divide into 8 parts. Roll 8 oblong chapatis. Cut into 2. Make a cone. Stuff it with the above filling. Dampen edges with water. Seal. For a crispy covering allow the samosa to dry. Deep fry in hot oil on a slow flame. 10 mins for each batch.
