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


All-purpose flour 300 Grams
Ajwain 1/2 Teaspoons
Salt 1 0
Oil 100 Grams
Water 1-2 Cup
Red Chillies 2 Numbers
Coriander seeds 1/2 Teaspoons
Cumin seeds 1 Teaspoons
Cloves 3 Numbers
Cardamom 3 Numbers
Peppercorn 8 Numbers
Marathi Mugga 1 Stricks
Bay Leaf 1 Numbers
Javithri 2 Piece
Lichen 1 Piece
Cinnamon sticks 3 Numbers
Shahi Jeera 1/4 Tablespoons
Poppy seeds 1/2 Teaspoons
Sesame seeds 1/2 Teaspoons
Coconut 1 Tablespoons
Hing 1 Pinch
Potatoes, boiled 250 Grams
Salt 1 0
Coriander leaves 1 Bunch

1. 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 fine powder.
2. 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 tsp of oil and mix well.
3. In a mixing bowl, add flour, ajwain, salt, oil and water and mix the flour to make stiff dough. Cover the dough and rest for about 30 minutes.
4. 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.
5. 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.
6. Deep fry these samosas in medium hot oil until they are crisp and golden in color.

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