Gobi Aloo Samosa | Haldirams Style Gobi Samosa
2016-12-30- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
I like Gobi Samosa but what really fascinates me is the lines or the designs that they make in the samosa its really amazing , since it is winters and I had a lot of gobi at my place so I though it’s the best time to make use of it so here is my recipe for gobi samosa or Cauliflower samosa I hope you like the recipe J :
INGREDIENTS FOR MAKING DOUGH:
2 Cups of All-purpose flour / Maida (levelled)
5 Tbsp. Vegetable Oil
½ Tsp. Carom Seeds/ Ajwain
1 Tsp. Salt (or as per taste)
150ml/4.5 – 5 oz. Cold Water
NOTE: Please knead very hard dough and keep the dough covered under a damp cloth for minimum 30 minutes.
INGREDIENTS FOR MAKING THE STUFFING:
300 gms Roughly Chopped Gobi Florets (1 Small Cauliflower)
1 Mid – Size Potato
1-Inch Ginger (Finely Chopped)
2 – 3 Green Chilies (Finely Chopped)
½ tsp Turmeric / Haldi Powder
1 – 1.5 Tsp Salt ( or as per taste)
*Whole Spice Mix
**Ground Spice Mix
***Garnishing
*INGREDIENTS TO MAKE WHOLE SPICE MIX (Coarsely Ground)
1 tsp Whole Coriander Seeds
½ tsp Whole Sauf
½ Whole Jeera / Cumin
**INGREDIENTS TO MAKE GROUND SPICE MIX:
1 tsp Coriander powder
2 tsp Mango/ Amchur Powder
½ tsp Garam Masala
½ tsp Roasted Cumin Powder
½ tsp Red Chili Powder
FOR GARNISHING: (chopped)
- 10 Cashews
- 20 Raisins
- Cilantro
KEY POINTS:
- Add precise amount of water in the flour
- Knead very hard dough
- Let the dough rest for minimum of 30 minutes under a damp cloth
- After giving the samosas shape let them rest for 15 minutes
- Fry your samosas only on medium – low flame (it will take a long time to cook so don’t worry)