Name: Khasta samosa recipe by purvee bafna at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Ingredients: Maida 1 cup; Salt to taste; Warm water as required; Garlic clove 7-8 chopped; Ginger 1 inch; Coriander leaves 2 tsp; Curry leaves 10-12; Red chilly boiled 4-5; Saunf 2 tsp; Boiled and mashed potato around 1 k.g.; Boiled peas 1 cup; Oil as required for deep frying and 4 tsp for stuffing and 2 tsp for dough; Cumin 1 tsp; Asefodita 1 tsp; Turmeric powder 1 tsp

Ingredients Serving: 6

Maida 1 cup
Salt to taste
Warm water as required
Garlic clove 7-8 chopped
Ginger 1 inch
Coriander leaves 2 tsp
Curry leaves 10-12
Red chilly boiled 4-5
Saunf 2 tsp
Boiled and mashed potato around 1 k.g.
Boiled peas 1 cup
Oil as required for deep frying and 4 tsp for stuffing and 2 tsp for dough
Cumin 1 tsp
Asefodita 1 tsp
Turmeric powder 1 tsp

Instructions

TAKE MAIDA ADD SALT AND 2 TSP OIL
MIX IT WELL
MAKE A DOUGH FROM IT.
ADD GARLIC, GINGER, CURRY LEAVES, CORRIANDER LEAVES AND BOILED RED CHILLY IN MIX POT
ADD SAUNF ALSO IN THE MIXY POT AND GRIND IT INTO A FINE PASTE
ADD OIL AND HEAT IT
ADD ASOFEDITA, CUMIN
ADD TURMERIC POWDER AND THE MIXTURE.
MIX IT WELL
ADD BOILED PEAS
MIX IT WELL
ADD SALT
ADD BOILED AND MASHED POTATO AND MIX IT WELL
STUFFING IS READY
TAKE OIL IN ANOTHER KADHAI ADD OIL AND HEAT IT.
MAKE MEDIUM DISK FROM THE DOUGH
CUT IT HALF FROM THE CENTRE
MAKE A CONE BY APPLYING WATER IN THE EDGES AND FILL IT WITH THE STUFFING AND SEAL IT
ADD SAMOSA IN THE COLD OIL.
FRY IT TILL IT TURNS INTO GOLDEN BROWN IN COLOUR
READY TO SERVE.

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