Aloo samosa

Samosa

How to make aloo samosa step by step+video

Heat oil in kadahi ,add cumin seeds, crushed coriander seed,fennel seed, kalonji when they start to crackle  then add chopped green chilli chopped ginger and stir it

Now add garlic paste and stir until raw aroma of garlic paste goes away

Add boiled peas and stir it for 1 to 2 minutes.

Add Hing, turmeric powder,red chilli powder, cumin powder, black pepper powder,coriander powders aamchur  powder ,salt and stir it for few seconds.

Now add boiled peeled mashed potatoes and stir it for 2 to 3 minutes

Then add chopped coriander mix it and keep aside for cool

For samosa dough-:

Add plain flour in large bowl ,add salt, ajwain and mix it.

Then add oil and mix it.

After mixing,it all starts to come together

Knead stiff dough with help of water

Dough is ready

Cover the dough with cloth and keep aside for rest 20 minutes.

Divide dough into equal portion and make a

Small ball 

Roll out oblong shape roti

Cut this roti into two semi circle portion

Take a one semi circle portion and apply  water over the straight edge

Make a cones shape and seal the cone by pressing gentely.

Fill the cone with potato mixture

Now again apply water all edges then seal the edges by pressing with finger

Heat oil in kadahi then add samosa and fry it on slow flame.

Fry until they get crispy golden brown color

Samosa is ready to serve

Ingredients-

For fillings-

Potatoes-4 to 5
Cumin seeds-1/2 tablespoon
Crushed coriander seed-1/2 seed
Fennel seed-1/4 tablespoon
Kalonji seed-1/4 tablespoon
Chopped green chilli -1 tablespoon
Chopped ginger-1 tablespoon
Cumin powder-1/2 tablespoon
Black pepper powder-1/4 tablespoon
Coriander powder-1/2 tablespoon
Turmeric powder-1/2 tablespoon
Red chilli powder-1/2 tablespoon
Hing - a pinch
Aamchur powder-1/4 tablespoon
Boiled green peas-1/2 cup
Chopped coriander leaves-1/2 cup
Salt
Mustard oil

For fillings

Heat oil in kadahi add cumin seeds, crushed coriander, fennel seed, kalonji seed and stir it.when they start to crackle then add chopped green chilli,chopped ginger and stir it for few minutes.
Then add garlic paste and stir until raw aroma of garlic goes away.
Now add boiled peas and stir it then add Hing, turmeric powder,red chilli powder, cumin powder, black pepper powder,, coriander powder, aamchur powder,salt and stir it for 2 to 3 minutes.
Furthermore add boiled peeled mashed potatoes and stir it for 2 to 3 minutes
Add chopped coriander leaves and  mix it.
Let it cool

For dough-:

Plain flour-2 cup
Ajwain -1/4 tablespoon
Salt-1/2 tablespoon
Oil for crumbling

Method-

Take a large bowl add plain flour,salt, ajwain and mix it then add oil and mix it.
Add water and knead stiff dough (Don't over work on dough).
Keep aside for rest for 20 minutes.
Divide dough into equal parts and make a smooth ball.
Roll out roti in oblong shape
Cut roti into halves.
Take halves part of roti and apply water on straight edge then make cone shape by joining edges of straight side.
Press the overlapping portion and fill the cone with potato filling and seal the edges by pressing with finger.
Heat oil in kadahi, add samosa on medium hot oil and fry them on slow flame.
Fry until they get golden brown color.
Drain it from oil
Serve with chutney or tea.

Chana masala/ghugni

Ingredients..

Kala chana/chickpeas- 2 cup
Chopped onion-2
Ginger garlic paste-1/2 tablespoon
Chopped garlic leaves-4 to 5 tablespoon
Chopped Green Chili-2
Cumin powder- 1/2 tablespoon
Black pepper powder-1/4 tablespoon
Coriander powder-1/2 tablespoon
Turmeric powder-1/2
Red chili powder-1 tablespoon
Chopped coriander -2 tablespoon
Lemon juice-2 tablespoon
Mustard oil for cooking

METHOD..

• Soak chana overnight or for 4 to 6 hours and wash it through water two to three times
• Takes a pressure cooker add chana,enough  water,salt,a little bit of turmeric powder and pressure cook until chana get soft.
• Drain it from the water.
• Heat oil in kadahi add chopped onion,  and stir  until it get light pink then add ginger garlic paste and stir it
• Add turmeric powder  red chilli  powder and stir it .
• Then add boiled chana  and stir  it for 2 minutes.
• Now add chopped green chilli, garlic leaves salt,cumin powder, black pepper powder, coriander powder and small quantity of water and stir it for 2 to 3 minutes and remove from gas burner and add lemon juice on it.
• Garnish with chopped coriander, and onion
• Serve it .

Matar /peas kachori

Matar kachori

How to make matar kachori step by step+video

For the green peas filling-:

Heat oil in pan ,add cumin seeds, fennel seeds,crushed coriander seed.

 When they stop to crackle then add chopped green chilli, chopped ginger and stir it .

 Add grinded peas and saute it for 3 to 4 minutes.

Add cumin powder,aamchur powder, salt to taste asafoetida,red chilli powder, kasuri methi and saute it .

 Add coriander leaves and mix it.

For kachori dough

Add plain flour in large bowl.

 Furthermore,add salt to taste

 Then add oil and mix it.

 After mixing ,it all starts to come together.

 Knead stiff dough with help of water.

Cover the dough with cloth and keep aside for rest

 Divide dough into equal portion and make a small puri And place filling  in centre of puri .

 Seal all edge of puri and make again a ball .

press them with palm or roll pin.

 Heat oil in kadahi add kachori in it

 Fry until they get golden brown.

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Ingredients-
Plain flour-11/2 cup
Salt to taste
Corasely grinded green pea-2 cup
Red chilli powder-1/2 tablespoon
Aamchur powder-1/2 tablespoon
Chopped green coriander-1/2 cup
Cumin seed-1/4 tablespoon
Fennel seed -1/2 tablespoon
Crushed coriander seed-1/2 tablespoon
Cumin powder-1/2 tablespoon
Kasuri methi(fenugreek)-1/2 tablespoons
Chopped green chilli -1/2 tablespoon
Chopped ginger-1/2 tablespoon
Oil for frying
Method-

• Heat oil in kadahi ,add cumin seed, fennel seed,crushed coriander seed and stir it , when they stop to crackle then add chopped green chilli ,chopped ginger  and saute it for a minute then add grinded peas and saute it for 2 to 3 minutes.
• Add cumin powder ,kasuri methi,red chilli powder,amchur ,salt and stir for few minute .
• Now add chopped coriander and mix it
• Keep it aside to be cool.
• Take a bowl , add plain flour,salt ,oil and mix it.
• Knead stiff dough with the help of water.
• Do not knead dough too much.
• Rest dough for 15 minute
• Divide dough into equal portion and make a small ball 
• Press a ball and make puri with help of finger or roll pin.
• And place filling  in centre of puri and seal all edge of puri and make again a ball and press them with palm or roll pin
• Heat oil in kadahi.put kachori in oil one by one and fry until it get golden brown
• Drain it.
• Serve hot with chutney