Method:
Soak soy granules in luke wann water for 15 minutes. Squeeze to remove excess water. Boil potatoes in satted water, peel and then mash. Knead a hard dough by mixing refined flour, ghee, salt and ajwain. Keep under a wet cloth. Heat oil, add cumin seeds, when change color, add ginBer and garlic paste, green chillies, red chilly powder, coriander powder, chaat masala. Mix well. Add soy granules and mashed potato, cook till done. Remove and cool. N ow divide dough into small portions. Roll out each portion in oval shape, cut into half horizontally. Hold this rolled dough in left hand, make a cone, put stuffing into it, seal the edges with water by pressing. Repeat this for all. Bring hot oil in a deep kadai, put in samosa, fry until light gold in color and crisp.
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Soya Granules
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50 gms |
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Potatoes
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2 no
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Soya Refined Oil
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10 ml
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Cumin seeds
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5 gms
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Ginger paste
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10 gms
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Garlic paste
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10 gms
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Green chillies chopped
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2 nos
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Red Chilly Powder
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5gms
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Coriander seeds
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20 gms
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Chaat Masala
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10 gms
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Soya Refined Oil
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For deep frying
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Refined Flour
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250 gms
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Ghee
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25 gms
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Ajwain
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5 gms
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