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Potato stuffed Spiral/Ring Samosa Recipe

"Potato Stuffed Spiral Samosa" Taste of Crispy Papadi with Spicy mashed potatoes in every bite. Potato-filled spiral samosas that are crispy for a long time are very tasty and very easy to make, they are very easy to make and It is prepared very quickly, once you make this spiral samosa at home, children, old and young people will like them so much that they will forget to eat samosas outside. So let's start the recipe.

  • Prep time:
  • 20 minutes
  • cook time:
  • 10 minutes
  • serves:
  • 10 person

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Vegetarian

Level : Easy

Cuisine : Indian

Course : Snacks

Tags

  • #Contest117
  • #WinterSpecial
  • #HotSnacks
Ingredients

Ingredients For Potato stuffed Spiral/Ring Samosa Recipe

Methods
  • 1. To make Spiral samosa, first take 2 cups all purpose flour in a vessel and salt,celery and oil and mix it well. Now prepare hard dough by adding a little water to it. Less than ½ cup of water has been used to knead this much flour. Now cover the dough and keep it for 20-25 minutes to set. To make stuffing, take 4 boiled potatoes and peel them and mash them. Now put 1 tbsp oil in a pan and heat it. Once the oil is hot, add ginger, 2-3 finely chopped green chilies and cumin powder and fry it.
  • 2. When the spices are roasted, put 4 cups of green peas and 1 tablespoon of water in it and cover the pan and let it cook for 2 minutes. After the peas become soft, add mashed potatoes, coriander powder, ½ tsp red chilli powder,dry mango powder, garam masala and salt and mix everything together Fry for 3 minutes.
  • 3. After 3 minutes, put a little coriander in the stuffing and keep it cool in a pot. After 20 minutes, remove the dough and mash it thoroughly and divide it into a small part. Now take a small part from the dough and round it and take a rolling pin and roll it in a square/round shape like chapati.
  • 4. Now place a thin layer of stuffing on one side of the chapati and roll it lightly.
  • 5. Now cut aside the end of one side and cut it at a small distance on the remaining part, keep in mind that the chapati is not cut to the end and let it remain connected to the end.
  • 6. After the cut on the chapati, roll it full. Now put the flour solution at both ends of the roll and paste it together and place the cut end in a pasted place. The ring is ready to become samosa. Prepare all the samosa in this manner.
  • 7. Now put oil in an kadai and heat it. When the oil is heated, put a small flour dough in it and check the oil temperature. If the bubble is coming on the pouring of the dough, the oil is ready to fry the samosa. We need less hot oil and heat too slow to fry samosa. When the oil is heated, pour it into it to fry the samosa.
  • 8. Initially, let samosa cook on a slow flame.When the samosa are on the bottom of the oil, let the samosa be overturned and cook on the medium heat. Remove the golden brown from the two sides of samosa and remove it from the kadai and close the heat for the first 1 minute to fry the samosa of the second turn so that the oil becomes slightly less heated and then poured into the oil and in the same way until samosa golden brown Fried. It takes 14 to 15 minutes to fry the samosa of one time.
  • 9. Serve Hot with Imli Chutney, Green Chutney,Pudina Chutney.
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