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Kala Masala Samosa

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Kala Masala Samosa Recipe, How To Make Kala Masala Samosa Recipe

Kala masala, goda masala is a spice blend used mostly in Maharashtra and neighboring states in India, somasa made this masala tastes very special.

About Recipe

How to make Kala Masala Samosa

(1 ratings)
1 reviews so far
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
Kala Masala Samosa
Author : Vahchef
Main Ingredient : Potato
Servings : 4 persons
Published date : February 12, 2019


Ingredients used in Kala Masala Samosa
• All-purpose flour - 300 grams.
• Ajwain - ½ tea spoon.
• Oil - to fry.
• Water - as required.
• Red chillies - 2 numbers.
• Coriander seeds - ½ tea spoon.
• Cumin seeds - 1 tea spoon.
• Cloves - 3 numbers.
• Cardamom - 3 numbers.
• Peppercorn - 8 numbers.
• Marathi mugga - 1 sticks.
• Bay leaf - 1 piece.
• Javithri - 2 piece.
• Biryani flower - 1 piece.
• Cinnamon sticks - 3 numbers.
• Shahi jeera - 1/4 tea spoon.
• Poppy seeds - ½ tea spoon.
• Sesame seeds - ½ tea spoon.
• Coconut - 1 tablespoon.
• Hing - 1 pinch.
• Potatoes, boiled - 250 grams.
• Salt - to taste.
• Coriander leaves - 1 bunch.
• Ghee or oil - 100 ml.
Method:
  • Dry roast all the spices until they are slightly colored and gives a nice aroma. Transfer all the roasted spices into a plate.Take a pinch of hing and grind all these spices to a fine powder.
  • Take one cup of boiled potatoes, cut into pieces in a bowl, add salt, chopped coriander leaves, squeeze in some lemon juice and add the kala masala, a teaspoon of oil and mix well.
  • In a mixing bowl, add flour, ajwain, salt, oil or ghee and water and mix the flour to make a stiff dough. Cover the dough and rest for about 30 minutes.
  • Divide the dough into equal portions and with help of the rolling pin shape them into elongated puri shape and cut in the centre and keep aside.
  • Take one sheet, apply water on the edges of the sheet, bring the two ends closer and seal to make a pocket.
  • Stuff the potato mixture and seal the top nicely. Slightly squeeze the edges to seal the edges properly. Make the rest of the samosas and keep aside.
  • Deep fry these samosas in medium hot oil until they are crisp and golden in color.





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Recent comments

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vaidehi majmundar Posted on Mon Oct 27 2014

Can you please give English names of the spices??

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