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Bhang Samosa
Servings – 2 – 3
INGREDIENTS
All purpose flour – 300 grams
Carom seeds – 1 teaspoon
Salt – 1/2 teaspoon
Oil – 30 milliliters
Water – 150 milliliters
Water – 1 litre
Potatoes – 825 grams
Oil – 20 milliliters
Cumin – 1 teaspoon
Coriander seeds – 1 teaspoon
Ginger – 1/2 teaspoon
Green chili – 1/2 teaspoon
Onions – 80 grams
Red chili – 1 teaspoon
Dry mango powder – 1 teaspoon
Salt – 1 teaspoon
Marijuana leaves – 20 grams
Coriander – 1 teaspoon
Water – for brushing
Oil – for frying
PREPARATION
1. In a mixing bowl, add 300 grams all purpose flour, 1 teaspoon carom seeds, 1/2 teaspoon salt, 30 milliliters oil and mix it well.
2. Add 150 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 20 minutes.
4. Take a pressure cooker, add 1 litre water, 825 grams potatoes and cover it with lid.
5. Cook until you hear 3 whistles.
6. Open the lid and remove it from heat.
7. Peel the potatoes and mash them with the help of a food masher.
8. Heat 20 milliliters oil in skillet, add 1 teaspoon cumin, 1 teaspoon coriander seeds, 1/2 teaspoon ginger, 1/2 teaspoon green chili and stir for 2 – 3 minutes.
9. Then, add 80 grams onions and fry till translucent or until it turns golden brown in color.
10. Add 1 teaspoon red chili, 1 teaspoon dry mango powder, 1 teaspoon salt and mix it well.
11. Now, add the boiled mashed potatoes and mix it well.
12. Cook for 5 – 7 minutes on medium heat.
13. Add 20 grams marijuana leaves and mix it well.
14. Add 1 teaspoon coriander and mix it well.
15. Cook for 3 – 5 minutes on medium heat.
16. Remove it from heat and keep aside.
17. Take a ball from dough and dust it with flour.
18. Flatten it with the help of a rolling pin.
19. Cut it into half.
20. Brush it with water.
21. Now, make a cone of it.
22. Fill the prepared stuffing in it.
23. Seal the edges properly.
24. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.
25. Drain it on an absorbent paper.
26. Serve hot.