Lacha Paratha Samosa Recipe: Everyone has eaten samosas – sometimes potato samosas, sometimes mixed vegetables or chickpea samosas, but have you ever tried a ‘Lachcha Paratha Style Samosa’? If not, now is the right time to try this unique and amazing recipe at home. These samosas look like parathas, but the taste makes you want to make them again and again once you eat them. Crispy on the outside and soft on the inside with a spicy filling – that’s their specialty. The best thing about this recipe is that it requires less potatoes and it tastes great. What’s more, there’s no need for any fancy ingredients to prepare it, just basic kitchen tools and a little hard work. The special thing is that when guests come home or you want to prepare something new for evening tea, ‘Lachha Paratha Samosa’ is the perfect choice. Unique in appearance, amazing to eat, and super easy to make.
material
– Wheat flour – 1.5 cups
– Semolina – 2 teaspoons
– Celery – 1/4 teaspoon
-Salt – 1 teaspoon
-If – 4 tablespoons
– Boiled potatoes – 2
– Cumin – 1 teaspoon
– Turmeric – 1/2 teaspoon
– Red pepper powder – 1 teaspoon
– Coriander powder – 1 teaspoon
– Kasoori methi – 1 teaspoon
– Spices – 1 teaspoon
– Arrowroot – 2 teaspoons
– Sesame and black seed – to put on top
– Oil – for frying
Preparation method
1. First of all, knead the dough vigorously. Pour half a cup of water into a bowl, then add semolina and celery. After that, add salt and oil. Now slowly add wheat flour and knead the stiff dough. Don’t add too much water, just enough to add the flour. Now cover it with a damp cloth and leave it for 15-20 minutes until the dough comes together.
2. Now let us make the masala – Heat some oil in a frying pan. Add asafoetida and cumin seeds to it. When the cumin seeds start to crackle, add the turmeric and red chili powder. Add a little water before burning so that the masala is cooked properly. Now add the boiled potatoes, add salt and fry them. Frying will remove moisture from the potatoes and the samosas will not break while frying.
3. When the potatoes turn light golden, add the coriander powder, kasoori methi, chaat masala and a little garam masala. Mix everything well and cook on low flame for some time. Now keep it for 5-10 minutes until it cools down. When the masala has cooled, add the arrowroot and mix well. This will set the filling completely and it will not fly away while frying.
4. Now comes the most fun trick: making lacha. Take the dough, divide it into two parts and roll it out into thin rings. Keep in mind that it should be wrapped not in a circular shape but for a long time. Now add light water to it and spread the potato masala in a thin layer. While rolling, keep in mind that the roll should be tight and keep pressing it gently. After wrapping it two or three times, cut it in half with a knife.
5. Now adjust the roll by pressing it slightly so that the layers do not open. Likewise, do the remaining rolls as well. Now cut each roll in half, lightly water it and stick it, then sprinkle sesame and nigella seeds over it so it looks just like paratha.
6. Bring a flat frying pan (not a frying pan) for frying. Heat the oil slightly – the samosas may burn if the oil is too hot. Now flip it once or twice and fry it until it turns golden brown. The ‘Lachha Paratha Samosa’ that is crispy on the outside and soft on the inside is ready.
7. Serve with hot tea or tomato sauce. Believe me, it will taste nothing less than a five-star snack.
