Chakri/Ring Samosa.
You can cook Chakri/Ring Samosa using 22 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Chakri/Ring Samosa
- You need For of dough:.
- It's 2 cups of All purpose flour (maida).
- Prepare 1/2 tsp of Carom seeds (ajwain).
- It's 1/4 cup of Oil.
- Prepare 1/2 tsp of Salt.
- Prepare For of Paste:.
- Prepare 1 tbsp of Maida.
- It's 2 tsp of Water.
- You need For of stuffing:.
- You need 500 gms of (approximately) boiled and mashed sweet potatoes (Sakarkand) and potatoes.
- Prepare 1/2 cup of Fresh green peas.
- You need 2 of Green chillies, finely chopped.
- Prepare 1 tsp of Grated ginger.
- It's 1 tbsp of Crushed mint leaves.
- Prepare 1 tsp of Cumin powder.
- You need 1 tsp of Coriander powder.
- It's 1/2 tsp of Amchur powder.
- It's 1/3 tsp of Turmeric powder.
- You need 1/2 tsp of Red chili powder (optional).
- It's 1/2 tsp of Garam masala.
- It's 1 tbsp of Oil.
- Prepare As required of Oil for deep frying.
Chakri/Ring Samosa instructions
- To make paste, mix water with maida. There should be no lumps. Keep aside. In a bowl, take the ingredients of the dough. Mix nicely to get a crumbled flour. Add water little at a time, to make a tight dough. Cover and keep the dough to rest for 25 minutes..
- In a pan heat 1 tbsp oil. Add ginger, chilli, cumin powder and turmeric powder. Saute in low flame for half a minute. Add green peas, mix well and saute. Mix 1 tbsp of water. Cover and cook to make soft peas. Then mix the rest dry masala powder, mashed potatoes and salt. Cook on low flame for 3 minutes. The stuffing is ready now..
- After 25 minutes again mash the dough. Make balls. Roll each ball into a rectangular shape. (see the pics).Put 2-3 tsp of stuffing cylindrically and then roll the dough cover once over it. Take the plain side of a knife. Cut half-inch stripes on the rest of rolled dough leaving half inch from the end..
- Now start rolling from stuffing side to other end. Make the roll even by hand. Bring the two ends and with the help of maida paste seal the ends. Make a thin and small strip of dough and press over the sealed samosa..
- Heat oil for deep frying. The flame should be low. Fry the samosas for five minutes and then make the flame low-medium and fry till golden brown. Remove the extra oil. Relish the mouthwatering and crispy samosas with green chutney..
- Notes: The samosa dough should be tight enough. Otherwise, it will be difficult to make the rolls as the dough will be soggy. To keep the Samosas crispy for a longer time, deep fry in low heat for 5-6 minutes and then to low-medium flame to make golden brown..
