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Atta Sooji Samosa
Atta Sooji Samosa

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We hope you got insight from reading it, now let’s go back to atta sooji samosa recipe. You can cook atta sooji samosa using 22 ingredients and 29 steps. Here is how you do it.

The ingredients needed to make Atta Sooji Samosa:
  1. Use 1 cup atta
  2. Prepare 1/2 cup sooji
  3. Use 2 1/2 tbsp ghee for moyan
  4. Take to taste Salt
  5. You need as needed Warm water to knead the dough
  6. Take 4 medium sized boiled and mashed potatoes
  7. Provide 1/4 cup boiled green peas
  8. Use 2 tbsp oil
  9. Use 2 tbsp finely chopped ginger and green chillies
  10. Take 1 tsp jeera
  11. You need 1/4 tsp heeng
  12. Take 1 tsp .red chilli powder
  13. Get 2 tsp dhaniya powder
  14. Prepare 1 tsp amchur powder
  15. Prepare 1 tsp moori masala
  16. Take 2 tbsp chopped cashews
  17. Provide as needed Oil for deep frying
  18. Prepare as needed Some water
  19. Provide 2 tbsp green chutney for serving
  20. Get 2 tbsp amchur chutney for serving
  21. You need 2 tbsp tomato sauce for serving
  22. You need 2 tbsp mint leaves for garnishing
Steps to make Atta Sooji Samosa:
  1. Gather all the ingredients for the dough at one place like atta, sooji, ghee and salt
  2. Combine atta, sooji, ghee and salt in a mixing bowl
  3. Mix them with your gingers, until becomes crumbly
  4. Now by adding warm water, little by little, knead a medium tight dough, cover and keep it for half an hour to rest
  5. In the meantime prepare the stuffing, gather all the ingredients at one place like fresh green peas, ginger green chillies, red chilli powder, dhaniya powder, moori masala, amchur powder, chopped cashews, heeng, jeera and salt
  6. Keep the mashed potatoes also with the other ingredients
  7. Heat oil in a pan, on low heat
  8. Put heeng and jeera
  9. Let it splutter, then add ginger and green chillies
  10. Saute for a minute
  11. Then add green peas and saute for 2 - 3 minutes
  12. Then add red chilli powder and dhaniya powder
  13. Mix well, then add mashed potatoes
  14. Add salt and mix well
  15. Let it roast for 10 minutes on low heat, until a good aroma comes out
  16. Then add chopped cashews, amchur powder and moori masala
  17. Mix them nicely and saute for 2 more minutes, the stuffing is ready
  18. Then make equal sized balls from the dough
  19. Heat oil in a kadai for deep frying, first on high flame, then make the flame medium
  20. Roll out one ball into a long poori
  21. Cut the poori from the center, into two parts, so we get two semi circles
  22. Take one semi circle and apply some water on the plain edges of it and fold one side on to the other
  23. Stick them nicely by giving it a shape of a cone
  24. Now fill some stuffing in the cone, apply some water on the edges
  25. And seal it properly by pressing it, make more samosas like these
  26. Slowly slide the samosas in the hot oil
  27. Fry them on low medium heat, by turning them at regular intervals, until becomes light brown and crispy from outside
  28. When done take them out on an absorbant paper, always fry them in small batches
  29. Arrange them in a serving plate and serve them hot with green chutney, amchur chutney and tomato sauce, garnish with some mint leaves

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