Century sabji masala is a blend of spices used in making veg cuisine. Using Century sabji masala in veg cuisines, you will get a mildly tempting flavor and appetizing color. You can add Century sabji masala while making vegetables, vegetable curries, pakoda, and samosa.
If you are using sabji masala, you don’t need other masalas to make your veg dishes irresistible. Century sabji masala is just right for you when you don’t have time for complicated cooking but want to prepare flavorsome dishes.
You can use sabji masala at the end of any vegetable recipe. Sprinkle sabji masala at the end of your recipe and stir the vegetable in a lower flame for few minutes. Cover with a lid to allow the vegetable to retain the flavor of sabji masala. In a few minutes, you will get delicious and aromatic vegetables.
Sabji masala gives any veg cuisine a wow flavor. So, here is a recipe to make flavorful samosa using Century sabji masala.
Steps to make samosa using Century Sabji masala
Samosa is a deep-fried snack that requires the proper method to make it tasty. To make a perfect samosa, you need to learn to make dough, stuffing, and shape of the samosa. Making samosa at home is super easy if you learn the steps correctly.
Making dough for samosa
- Carom seeds (ajwain)
Take a big bowl, then add two cups of flour, 3/4 teaspoon carom seeds, 3/4 cup of oil, and salt according to your taste. You can add half a teaspoon of salt if you don’t like too salty food.
Mix all the ingredients well. Ensure that all the ingredients are properly mixed with the flour. If the dough is not formed properly, you may have to struggle to give shape to samosa, or your dough may fall apart.
After the ingredients are properly mixed, rub the dough in between your palms so that flour absorbs the oil. Rub the flour in between the palms for 2 to 3 minutes.
Check if the ingredients are perfectly mixed or not. Press the flour in your palm, it should form a shape. If the flour breaks without forming a shape, then it means flour has not absorbed oil properly. Again mix all the ingredients properly and check whether the flour has absorbed the oil or not.
Add four to five tablespoons of water and give the dough a ball shape. You can add more water if you need it. You may need around six tablespoons of water in total.
The dough has to be stiff and not sticky. Let the dough rest for 30 minutes.
Till then, you can make stuffing for samosa
Making stuffing for samosa
- Cumin seeds
- Green chilies or chili powder
- Spice powders (chili powder, garam masala, cumin powder, salt, Century sabji masala, fennel powder)
- Coriander leaves
- Green peas
The first step of making stuffing is to boil potatoes. You will need four medium-size potatoes to make stuffing in this recipe.
Take a pressure cooker and boil potatoes for 10 minutes.
After 10 minutes, take the potatoes out of the pressure cooker and transfer them to a medium-size bowl. Let them cool for a few minutes.
Peel the potatoes and chop them roughly.
Take a regular pan, then heat one tablespoon of oil.
When the oil is hot you can lower the flame, then add half a teaspoon of cumin seeds.
When the cumin seeds splutter, add one tablespoon minced ginger and one finely chopped green chilies.
Stir for a minute. Ensure that you are roasting spices on medium-low flame.
After a minute, you need to add all the spice powders. Add 3/4 teaspoon red chili powder, 1 teaspoon garam masala, 1/2 teaspoon cumin powder, 1/2 teaspoon salt, 1/2 Century sabji masala, 1teaspoon fennel powder, and salt according to the taste.
Stir the spices for 30 seconds.
Then add green peas. You will need 6-7 green pea pods. After adding green pea, stir for 2 minutes
Add the roughly chopped potatoes, then stir for another 3 minutes. Keep stirring the potatoes until they blend with spice powders.
Add chopped coriander leaves. Give it a good stir.
Taste the stuffing. Add salt in the stuffing if needed.
Now you can start shaping samosas. But make sure the dough has rested for 30 minutes, only then you should start giving shape.
Give shape and deep fry samosa
You need to knead the dough for another 4-5 minutes, then divide the dough into 5 equal half.
Oil the roller board, then roll the dough into a flat circle. Make sure it is not too thin or too thick.
Cut the flat circle from the center into two equal semi-circles.
If the edges are thick, roll it again. But ensure you don’t make it too thin.
Apply water with the finger over the edges of the semi-circle. Water helps in shaping the samosa. Make sure that you apply water just enough so that you can close the samosa.
Now you have to give the dough the shape of a cone. Join the two edges to give a cone shape. Stick the edges properly to prevent leakage.
Put stuffing inside the cone. Press the stuffing with a spoon.
Apply water to seal the opening of the cone. Gently squeeze, giving proper shape to the samosa.
Now it’s time to fry samosa. Take a pan and heat it with oil for deep frying. The oil has to be medium hot to fry samosa. When oil starts heating, add a small piece of dough. If the dough rises slowly, then you can start frying samosas.
Gently add one or two samosas into the oil. You will see bubbles rising. This means samosas are being fried at the right temperature. Fry in low-medium flame.
Don’t disturb them for a minute. When the samosas start raising, you can stir them in a certain interval.
When the samosas start taking color, increase the flame to medium. Fry them until they are evenly golden brown.
You can serve samosa with mint chutney or tomato sauce.