Ingredients:
For Cover
1. Maida / All Purpose Flour - 3/4 cup
2. Rava / Semolina - 1/4 cup
3. Carom seeds / Ajjwain - 1 tsp
4. Oil - 1 tbsp
5. Salt to taste
For Filling
1. Potatoes - 3 (medium sized)
2. Green peas - 1/2 cup (frozen)
3. Onion - 1 (thinly chopped)
4. Garlic cloves - 3-4 (chopped)
5. Ginger - 1 inch piece (grated)
6. Green chilli - 4 (chopped)
7. Cumin seeds - 1/2 tsp
8. Coriander powder - 1 tsp
9. Cumin powder - 1 tsp
10. Turmeric powder - 1/4 tsp
11. Coriander leaves - 4 sprigs (chopped)
12. Salt to taste
13. Oil for frying
Preparation:
Samosa Dough
1. Mix together flour, semolina, carom seeds and salt to taste. Add 1 tbsp oil and mix well to remove all lumps. Knead the dough adding little water at a time. The dough should be little stiff. Cover the dough with a plastic wrapper and keep aside for at least half hour
Masala Stuffing
1. Boil the potatoes. When it cools, peel and smash it.
2. Grind the garlic, ginger and green chilli to a coarse paste and keep aside
3. Heat oil in pan. Sizzle cumin seeds
4. Add ginger-garlic-chili paste and fry them for few seconds till the raw smell goes
5. Add the chopped onions and saute well till they turn translucent
6. Put turmeric powder, coriander powder, cumin powder, salt and fry for 1 minute
7. Add the smashed potatoes and mix well
8. Now add the green peas and coriander leaves and mix together. Cook for another 1 minute
9. Switch off the flame and keep to cool. Make 10 equal lemon sized balls for the filling
Making of Samosa
1. Make 5 equal sized balls from the dough. Take each balls and roll them into thin rotis. Keep the rotis covered when rolling out each balls
2. Take one rolled roti and cut it into half.
3. Apply few drops of water on the edges and fold it cone shape
4. Place one stuffing ball into the cone and seal well the bottom with few drops of water. (I made design on bottom by pressing with a fork)
5. Make the remaining samosas
6. Heat oil in a deep bottomed kadai/wok for deep frying
7. Fry the samosas on medium low heat until both sides turn golden brown color
8. Remove to paper towel
Serve hot with Tamarind Chutney and Mint Chutney
Hot. Sweet and Sour Tamarind Chutney
Ingredients:
1. Jaggery/Brown Sugar/Light Molasses - 1 1/4 cup
2. Tamarind paste - 1/4 cup
3. Red Chilli powder - 1 tsp
4. Black pepper powder - 1/2 tsp
5. Water - 1/4 cup
6. Salt to taste
Preparation:
1. Combine all the ingredients in a saucepan and heat over medium low heat for about 6-8 minutes or until the mixture starts boiling
2. Turn off the flame and keep aside. Store in fridge
Serve chilled
Mint Chutney / Green Chutney
Ingredients:
1. Coriander leaves / Cilantro - 1 large bunch
2. Mint leaves - 10-15
3. Green chilli - 2-3
4. Lemon juice - 1 tbsp
5. Salt to taste
6. Water as required
Preparation:
1. Combine all the ingredients in a blender and grind to a smooth paste. Add water as required to adjust the consistency
2. Store in fridge
Serve chilled
For Cover
1. Maida / All Purpose Flour - 3/4 cup
2. Rava / Semolina - 1/4 cup
3. Carom seeds / Ajjwain - 1 tsp
4. Oil - 1 tbsp
5. Salt to taste
For Filling
1. Potatoes - 3 (medium sized)
2. Green peas - 1/2 cup (frozen)
3. Onion - 1 (thinly chopped)
4. Garlic cloves - 3-4 (chopped)
5. Ginger - 1 inch piece (grated)
6. Green chilli - 4 (chopped)
7. Cumin seeds - 1/2 tsp
8. Coriander powder - 1 tsp
9. Cumin powder - 1 tsp
10. Turmeric powder - 1/4 tsp
11. Coriander leaves - 4 sprigs (chopped)
12. Salt to taste
13. Oil for frying
Preparation:
Samosa Dough
1. Mix together flour, semolina, carom seeds and salt to taste. Add 1 tbsp oil and mix well to remove all lumps. Knead the dough adding little water at a time. The dough should be little stiff. Cover the dough with a plastic wrapper and keep aside for at least half hour
Masala Stuffing
1. Boil the potatoes. When it cools, peel and smash it.
2. Grind the garlic, ginger and green chilli to a coarse paste and keep aside
3. Heat oil in pan. Sizzle cumin seeds
4. Add ginger-garlic-chili paste and fry them for few seconds till the raw smell goes
5. Add the chopped onions and saute well till they turn translucent
6. Put turmeric powder, coriander powder, cumin powder, salt and fry for 1 minute
7. Add the smashed potatoes and mix well
8. Now add the green peas and coriander leaves and mix together. Cook for another 1 minute
9. Switch off the flame and keep to cool. Make 10 equal lemon sized balls for the filling
Making of Samosa
1. Make 5 equal sized balls from the dough. Take each balls and roll them into thin rotis. Keep the rotis covered when rolling out each balls
2. Take one rolled roti and cut it into half.
3. Apply few drops of water on the edges and fold it cone shape
4. Place one stuffing ball into the cone and seal well the bottom with few drops of water. (I made design on bottom by pressing with a fork)
5. Make the remaining samosas
6. Heat oil in a deep bottomed kadai/wok for deep frying
7. Fry the samosas on medium low heat until both sides turn golden brown color
8. Remove to paper towel
Serve hot with Tamarind Chutney and Mint Chutney
Hot. Sweet and Sour Tamarind Chutney
Ingredients:
1. Jaggery/Brown Sugar/Light Molasses - 1 1/4 cup
2. Tamarind paste - 1/4 cup
3. Red Chilli powder - 1 tsp
4. Black pepper powder - 1/2 tsp
5. Water - 1/4 cup
6. Salt to taste
Preparation:
1. Combine all the ingredients in a saucepan and heat over medium low heat for about 6-8 minutes or until the mixture starts boiling
2. Turn off the flame and keep aside. Store in fridge
Serve chilled
Mint Chutney / Green Chutney
Ingredients:
1. Coriander leaves / Cilantro - 1 large bunch
2. Mint leaves - 10-15
3. Green chilli - 2-3
4. Lemon juice - 1 tbsp
5. Salt to taste
6. Water as required
Preparation:
1. Combine all the ingredients in a blender and grind to a smooth paste. Add water as required to adjust the consistency
2. Store in fridge
Serve chilled
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