RAGADA SAMOSA

FOR SOMASA
OUTER COVER

1 cup - maida
Pinch salt
Vegetable ghee -1 tsp
Water as required

In a bowl and maida , vegetable ghee and salt.
Mix well.
Then add water little by little and knead  to a soft dough. Keep aside

FOR ALOO STUFFING

3 big aloo , - boiled and mashed.
Crushed dhaniya - 1 tsp
Salt
Green chilly,  ginger - paste
Chopped corriander
Hing
Turmeric powder

Mix all the above said items in a bowl and keep aside.

METHOD FOR SAMOSA

• Take a small ball if maida batter and roll it to a small round . ( use maida for dusting)
• Then cut to 2 piece using knife.
• (U will get 2 semi circle)
• Take 1 semi circle and keep the aloo stuffing in the middle. 
• Fold it to a triangle.  
• Seal the edge with  little water .
• Then deep fry the samosa in hot oil .
• Repeat the same.

FOR RAGADA

NEEDED:

dry white peas - soak over nite, pressure cook adding little ajwain .
1 big onion - chopped
Salt
Chole masala
1 cup Tamarind water
Chilly powder
Hing
Turmeric powder
1/2 tsp sugar

TO GRIND

Tomato- 2
Ginger - 1/4 the lemon size
1tsp dhaniya,  jeera

Grind this to a paste

METHOD

• in a pan add 1 tbsp oil and add the ground tomato paste. 
• Cook till oil separates. 
• Then add hing, turmeric,  salt, chilly powder,  chole masala. 
• Add tamarind water.
• Add the cooked peas with little water.
• Add 1/2 tsp sugar. 
• Cook for few minutes and remove. Ur ragada is ready.
• Place 2 samosa in a small bowl, put the ragada over the samosa and serve hot.