Hello, I am Madhura and welcome to MadhurasRecipe Marathi Let’s see how to make samosa today. There are lot many requests for this recipe. Here are ingredients. For making cover 1 1/2 cup maida, 2 tbsp ghee. Use vanaspati ghee which gives nice crust. Try to avoid using desi ghee. If you use dalda or vanaspati ghee the the cover becomes nice, crispy and flaky. A pinch of ajwain and salt to taste. Ingredients required for stuffing are 2-3 boiled and peeled potatoes, 1 cup finely chopped onion, 1/4 cup green peas, 1 tsp red chili powder, 1 tsp coriander powder, coriander leaves, 1/2 tsp lemon juice, salt to taste, 1/2 tsp cumin seeds, 1/2 tsp turmeric powder, 1 tsp garam masala, 1/2 tsp cumin powder. Let’s make coating or crust first. Add salt, ajwain and ghee in maida. Mix salt and ajwain well. Crumble ghee well. Mix ghee until maida gets nice coarse texture. The texture should look like coarse rava. Mix ghee in maida. It is nicely mixed with maida. Also maida has got a little coarse texture. Add a little water at a time and knead thick dough. The dough should be thick. Add water accrodingly, a little at a time. The thick dough is ready. I used less than 1/2 cup water. You can see the texture. It is nice and thick. No need to make it nice and smooth. In fact uneven consistency gives nice and flakey texture to samosa. Cover and rest the dough for about 15 minutes. Let’s make stuffing now. Heat up 1 tsp oil in a pan. Add cumin seeds, finely chopped onion. Fry onion well for about 4-5 minutes. I have fried onion well on medium heat for about 5-6 minutes. Onion has become nice and soft and it has begun to turn light golden. Let’s add all the spices. Garam masala, red chili powder, coriander powder, turmeric powder, cumin powder and mix well. Fry for about a minute. I have fried this masala for about 2 minutes after adding dry spices. Lower down the heat to low. Mash the boiled potato with hand and add it. So that stuffing gets nice texture. Try to avoid cutting potato with knife. If you add like this then samosa stiffing turns out nice. Add matar after adding potatoes. Add salt and mix well. Potato has got nice coating of masala. Looking nice. Cover and steam for about 4-5 minutes. After steaming for about 5 minutes mix it again. Add lemon juice now. Turn off the gas. Add finely chopped coriander. Mix well and stuffing is already. Stuffing is already. Looking nice. This stuffing tastes fantastic. The samosa dough is rested for about 30 minutes. Knead the dough lightly once more. The dough was thick when we kneaded it. Now it has turned a little soft. Take a ball of dough of size of lemon. Make it smooth and roll it into a disc of about 6″. Neither too thick nor too thin. Keep medium thick almost like chapati. After rolling well cut it at the centre. Here are 2 semi circles. Fill up stuffing in it. I am not making too big samosa. These are medium in size. Spread water to the edges well. Fold and seal the edges. Seal the sides. Seal it well so that stuffing won’t come out while frying. Like so. It has got perfect samosa shape. Will make one more samosa for you. Spread enough water at the edges so that you can seal it well. You can decide the quantity of the stuffing. Seal the edges now. Samosa is ready let’s fry it. I have heated up oil for frying on medium heat. Drop samosa one by one. Fry samosa on medium heat for about 7-8 minutes. I have fried samosa on low to medium heat for about 7-8 minutes from both sides. Do not make any haste while frying. Do not drop samosa in too hot oil. Take samosa out into a dish. Samosa have got nice uniform color. These haven’t got any bubbles. Generally while anything made from maida it tends to get bubbles. But these have got uniform texture. These ahve got uniform color and nice texture too. Let me fry next batch too. I have fried all the samosa. You can make about 10-12 medium size samosa from 1 1/2 cup maida. What a fantastic color these have got!! What we call the layers means Means if we make maida samosa at home it gets bubbles immediately after dropping in oil. The dough puffs up. Such thing doesn’t happen at all in this samosa. If you make samosa in this way These samosa get perfect texture same as we get in market at halwai. These have got uniform golden color. You won’t find bubbles any where on these samosa. Let’s open 1 samosa so that you can guess about texture. How flaky this samosa is!! This is very crispy and stuffing is also awesome. The most important thing is Knead the dough really thick and another thing is do not roll the disc too thin. Keep it as thick as chapati. So that it gets nice crust. And the third thing is do not make any haste while frying. Do not drop samosa in too hot oil. Samosa should be fried on on low to medium heat for at least 7-8 minutes. Each side should be fried for almost 3-4 minutes. So that samosa covering is well fried. It becomes nice and flaky. Samosa is well fried upto inside. If you like the recipe do try it at home. If you try click a snap and send it to me on [email protected] or you can share on facebook too. Do not forget to subscribe. You will be the first to get notification of the recipes I post after subscribing. And you won’t miss my recipe. You also can like, comment. Thank you very much for watching my recipe. Let’s meet again with such nice recipe. Till then, keep smiling, be happy and keep on eating.