CUMIN - 1 TSP

firstly, in a large kadai heat 2 tsp oil. add 1 tsp cumin, ½ tsp coriander seeds, ½ tsp fennel, pinch hing, 5 cashew and 2 tbsp raisins

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SAUTE - AROMATIC

saute on low flame until the spices turn aromatic.

2

CHILLI -2 CHOPPED

now add 2 chilli, 1 inch ginger and ½ cup peas. saute for 2 minutes

3

CORIANDER POWDER

keeping the flame on low, add ½ tsp chilli powder, ½ tsp turmeric, ½ tsp coriander powder, ¼ tsp cumin powder, ½ tsp garam masala, 1 tsp aamchur, ¼ tsp pepper and ½ tsp salt.

4

SAUTE - AROMATIC

further, add 1 cup water and get the water to a boil

5

POTATO - 3 BOILED

further, add 3 potato and mix well until everything is well combined.

6

CORIANDER - 2 TBSP

also, add 2 tbsp coriander and mix well. aloo stuffing is ready

7

MAIDA - HALF CUP

in a small bowl take ½ cup maida, ¼ cup corn flour, ¼ tsp chilli flakes and ¼ tsp salt

8

SLURRY - READY

adding 1 cup water prepare a smooth lump-free batter

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BREAD - TRIM SIDES

firstly, trim the sides of bread and roll to flatten.

10

WATER - BRUSH

brush the bread with water to make it moist. if your bread is moist enough, then you can skip this step.

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ALOO STUFFING

shape the bread into a cone and stuff in 2 tbsp aloo masala

12

SEAL CONE

cover and seal to form a cone shape

13

DIP IN SLURRY

now dip the coned shape samosa into a slurry

14

BREAD CRUMBS

roll into bread crumbs. using panko breadcrumbs make samosa crispy and attractive

15

DEEP FRY - HOT OIL

deep fry in hot oil, keeping the flame on medium

16

GOLDEN BROWN

stir occasionally, until the samosa turns golden and crisp

17

DRAIN OFF

drain off over kitchen towel to remove excess oil.

18

READY TO EAT

finally, enjoy bread samosa with tomato sauce or tamarind chutney

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