Kangan Samosa

Ingredients:-

For the dough:

2 cup all purpose flour

1/2 tsp carom seeds

2 tbsp oil

1/2 tsp salt

For the stuffing:

3 potatoes, boiled 

1/2 onion, finely chopped

1/4 cup peas

2 green chillies

2 tbsp coriander leaves, chopped

1/2 inch ginger, finely chopped

1/2 tsp coriander powder

1/2 tsp amchur powder

1/2 tsp cumin powder

1/2 tsp red chilli powder

1/2 tsp garam masala powder

Salt according to taste

Oil for frying

Method:-

To make dough:

1. In a bowl add all purpose flour, carom seeds, oil and salt. Crumble it well.

2. Start adding water in parts and knead it to a little hard dough.

3. Once the dough is ready, cover it with a muslin cloth and keep aside for 30 mins.

To make stuffing:

1. Firstly peel and mash the boiled potatoes. Keep aside.
2. Heat 2 tbsp oil in a pan. Then add onions, ginger, green chillies and cumin powder. Roast it for a minute.
3. Then add peas to it. Add about 2-3 tbsp of water and cover the pan for 2 mins so that the peas get cooked.
4. Once the peas soften, add the mashed potatoes. To it add coriander powder, red chilli powder, amchur powder, garam masala powder and salt. Mix them well for about 2-3 mins.
5. Further add chopped coriander leaves and mix them. Switch off the flame. Keep the stuffing aside.

To make kangan samosa:

1. Take the prepared dough and knead it for a minute.
2. Take a small portion of the dough and roll it. Roll them in a square shape and make sure to roll it thin.
3. Place 2 tbsp of the stuffing in one side of the flattened dough. Now gently roll the dough over the stuffing. Cut a small strip of the flattened dough from one of its sides.
4. Now with the help of a knife start cutting the dough nearby to its end. Do not cut the dough till the end.
5. Gently roll the dough and join the ends. You can join the ends with the help of a sealing paste paste. Use 2 tbsp of all purpose flour with 1/2 tbsp of water. Make a thick paste.
6. Apply the sealing paste over the ends and join them. Apply some of the sealing paste to the small strip too. Use the strip to seal the samosa.
7. Similarly prepare all other samosas and keep them in a kitchen towel.
8. Heat oil in a non-stick kadhai. The oil should be of medium heat to fry the kangan samosas.
9. Drop kangan samosas in the oil. Keep the flame to low. Once the samosas come up, turn over and fry the other side in medium flame. Fry the samosas till they turn golden brown in color.
10. Before frying the next batch of samosas turn off the flame for 2 mins so that the oil becomes less hot.
11. Fry all the samosas in this manner. It gradually takes up to 15-20 mins to fry one batch of samosas.
12. Serve hot samosas with coriander chutney or tamarind chutney.