Ingredients:
Maida 2 cups
Methi chopped 1 cup
Warm oil to knead
Warm water to make the dough soft
Salt to taste.
Oil to deep fry
Oil 3 tbsp
Ginger & Garlic paste 1 tbsp
Cooked Peas 1 cup
Cooked Potatoes 2 medium
Coriander Powder 1 tbsp
Jerra Powder 1 tsp
Mustard 1 tsp
Turmeric 1/2 tsp
Fennel Seeds Powder 1 tbsp
Garam masala powder 11/2 tsp
Salt to Taste
Procedure:
Samosa filling:
First take oil in a kadai or a big pan and put mustad seed after it splutter add peas and fry for sometime then add ginger garlic paste, turmeric and fry again for 2 seconds then add all the dry masala powder and the the potatoes and fry very nicely till it becomes dry. At last add coriander leaves for the flavour.
Samosa Crust
1. Take maida- mix salt, Methi and warm oil together and make a dough, then use warm water to make the dough soft.
2. Take a big ball of the dough a roll it very thickly.
3. Then cut it into half make a cone and put the above filling into it and close it with the help of water.
4. Repeat the same thing with the other half also.
5.heat oil in a kadai to fry the samosa, remember that you should fry the samosa in a low flame.
6. Then enjoy it with any garlic chutney.
Showing posts with label Samosa. Show all posts
Showing posts with label Samosa. Show all posts
Vegetable Samosa
Ingredients: For Cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)
For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)
Procedure:
For Cover:
1.Mix all the ingredients (salt, oil, ajwain) except water.
2.Add a little water at a time.
3.Pat and knead well for several times into a soft pliable dough.
4.Cover it with moist Muslin cloth and keep aside for 15 minutes.
For Stuffing :
1.In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
2.Add green peas, cashews and raisins and mix well.
3.Add coriander and keep aside.
To Proceed :
1.Make small rolls of dough and roll it into a 4"-5" diameter circle.
2.Cut it into two parts like semi-circle.
3.Now take one semi circle and fold it like a cone. Use water while doing so.
4.Place a spoon of filling in the cone and seal the third side using a drop of water.
5.Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
6.Serve samosa hot with hari chutney, tamarind chutney.
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)
For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)
Procedure:
For Cover:
1.Mix all the ingredients (salt, oil, ajwain) except water.
2.Add a little water at a time.
3.Pat and knead well for several times into a soft pliable dough.
4.Cover it with moist Muslin cloth and keep aside for 15 minutes.
For Stuffing :
1.In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
2.Add green peas, cashews and raisins and mix well.
3.Add coriander and keep aside.
To Proceed :
1.Make small rolls of dough and roll it into a 4"-5" diameter circle.
2.Cut it into two parts like semi-circle.
3.Now take one semi circle and fold it like a cone. Use water while doing so.
4.Place a spoon of filling in the cone and seal the third side using a drop of water.
5.Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
6.Serve samosa hot with hari chutney, tamarind chutney.
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