Recipe Description

This recipe i picked up from a small old outlet near Hawa Mehal in Jaipur, the Samosas that he made had mostly aloo, pepper and hing and it was just amazing with the sweet chutney. Did you know that with Samosa the sweet chutney works better than green one and i have a Methi Chutney recipe try it along with this samosa…

Hing wale Samose

Ingredients                      Quantity
For Dough:
Refine flour                  1½ Cup
Carom seeds               ½ tsp
Salt                              1 tsp
Ghee                            1½ Tbsp
Water                           as required
For Filling:
Potatoes boiled            4 no.
Ghee                             1 tbsp
Asafetida                       ½ tsp
Cumin seeds                  1 tsp
Ginger chopped             1 tbsp
Black pepper crushed    2½ Tsp
Turmeric powder            ½ tsp
Dry mango powder         1½ Tsp
Garam masala powder 1 tsp
Mint Powder                    1 tsp
Salt                                   to taste
For chutney:
Water                                2 cup + 2tbsp
Jaggery                            1 cup
Red chilli powder             1½ tsp
Dry mango powder          2 tsp
Fennel powder                  ½ tsp
Dry ginger powder            ½ tsp
Black salt                          1 tsp
Salt                                    to taste
Asafetida                          small lump
Oil                                     for frying

Method:
For Dough:
1. In a mixing bowl add refined flour, carom seeds, salt and ghee, mix well.
2. Add water and knead to hard dough.
3. Transfer the dough in a bowl and cover with muslin cloth. Keep aside.
For Filling:
1. Boiled and peeled the potatoes and keep aside.
2. Heat 1 tbsp ghee in a pan, add asafetida and cumin seeds, mix well and sauté till cumin are light brown in color.
3. Add chopped ginger, black pepper crushed, turmeric powder, dry mango powder, garam masala powder, mint powder, salt and Crush the boiled potatoes and add to the pan and mix well and sauté for 2-3 mins
4. Remove the filling in a serving bowl and keep aside.
For chutney:
1. Heat 2 cup water in a pan, add jaggery, red chilli powder, dry mango powder, fennel powder, dry ginger powder, black salt, and salt, mix well and bring to boil.
2. Mean while take a Small lump of asafetida in a bowl and add 2 Tbsp water, mash well to make a concentrate.
3. Add the asafetida water to the chutney and mix well.
4. Cook until the chutney mixture thickens.
For Making Samosa:
1. Take the dough and knead well.
2. Divide the dough into equal portions and make small balls.
3. Using the rolling pin roll the balls into oval shaped and using a knife cut into half, apply water and fold into a cone and fill with spoonful of the prepared filling.
4. Apply water and Seal the edges and keep aside. Repeat the process for all dough.
5. Heat oil in a pan to deep fry, and deep fry the samosas until golden brown and crisp.
6. Once samosas are golden brown remove in an absorbent paper.
7. Transfer the samosas onto a serving plate and serve with prepared chutney and green chutney