CRISPY BREAD SAMOSA!!!

TODAY'S RECEIPE "CRISPY BREAD SAMOSA"!!!

STEP 1

INGREDIENTS 

Coriander seeds - 1 tbsp 
Fennel seeds - 1 tbsp 
Cumin seeds - 1 tsp 

PREPARATION

1. Use the mortar and pestle.

2. add one tbsp of coriander seeds, one tbsp of fennel seeds and one tsp of cumin seeds, coarsely grind the spices. 

STEP 2

INGREDIENTS 

Potatoes - 3 nos
Green Peas - 1/4 Cup 

PREPARATION

1. Add potatoes and quarter cup green peas to a large pan then pour over enough water to cover it. 

2. Bring water to a boil over high flame then reduce the heat to medium flame.

3. Cook the potatoes and peas for ten minutes.

4. After 10 minutes, cool the potatoes then peel the skin and cut it into medium size.

STEP 3

TO MAKE SAMOSA FILLING 

INGREDIENTS

Oil - 1 tbsp 
Ginger - 1 inch
Coarsely grind mixer 
Medium size boiled potatoes
Salt required 
Carom seeds - 1/2 tsp
Black pepper - 1 tsp
Boiled green peas 
Green chilli paste 

PREPARATION 

1. Heat the pan, add one tbsp of oil and grated ginger, saute for a minute.

2. Add the Coarsely grind spice mixer and fry the mixer for a minute.

3. Add the medium size boiled potatoes and add salt for taste.

4. Add half tsp of carom seeds and one tsp of black pepper mix it well.

5. Add boiled green peas, green chilli paste and cook it for two to three minutes.

6. Stir and mash the potatoes roughly and add amchur powder then mix it well nicely.

7. Cool down the mixture 

STEP 4

INGREDIENTS

Bread - 6 nos
samosa fillings 
Oil for deep frying 

PREPARATION 

1. Take the bread slice use a rolling pin to flatten the bread. 

2. Trim all the sides and corners of the bread.

3. Divide the bread into two halves.

4. Apply water on one side of the rolled bread and press and stick it to make cone shape.

5. Fill the cone with some samosa filling, do not over fill it. 

6. Apply water on the edges and press and stick the edges nicely to make samosa shape.

7. Repeat the process for all the breads and rest the samosas for four to five minutes before frying.

8. Heat the pan and pour oil for deep frying then keep the flame medium.

9. Drop the samosas one by one, stir it occasionally and cook until it turns golden brown.

Finally, bread samosa is ready to serve with tomato ketchup.

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