Monday, 16 January 2012

SAMOSA


Samosa ingredients:

For dough ingredients:

1. All purpose flour - 2 cups
2. Salt - ½ tsp
3. Oil - 2 tsp



For stuffing ingredients:

1. Potatoes - 3 (cooked and mashed)
2. Onion - 1 (finely chopped)
3. Green peas - 1 cup (cooked)
4. Ginger - 1 inch (minced)
5. Green chilli - 1 (finely chopped)
6. Garam masala - 1 tsp
7. Amchur powder - 1 tsp
8. Coriander leaves - 5 tbsp (finely chopped)
9. Turmeric powder - ¼ tsp
10. Oil - for deep frying



For dough preparation:

Mix the flour, salt, oil and water. Mix well and prepare like chapatti dough.

Knead the dough for 10 mins or until it is smooth. Cover it and set aside for 45 mins.

For stuffing preparation:

Take a kadai and heat with 5 tbsp of oil.

Add finely chopped onions and stir until golden brown colour.

Then add ginger, green chillies, amchur powder, and turmeric powder and green peas.

Sauté for few mins.

Then add potatoes, garam masala and coriander leaves.

Combine well and remove from the stove.

Preparation:

Take the dough and divided into 10 equal size balls.

Take one by one and roll it into flat round shape with 5 inch diameter.

Cut it into half.

Make the half into a cone shape by sticking togrther with a little water.

Fill the cone with 3 tbsp of potato stuffing.

Stick the top of the cone together with little water.

Repeated the same.

Take a kadai and heat with oil. Carefully put samosas one by one in kadai.

Fry on medium flame until they change into golden brown colour.

Then turn the other side and repeate the same.

Drain excess oil and serve with pidhina chutney or tomato sauce.

Preparation:

Take the dough and divided into 10 equal size balls.

Take one by one and roll it into flat round shape with 5 inch diameter.

Cut it into half.

Make the half into a cone shape by sticking togrther with a little water.

Fill the cone with 3 tbsp of potato stuffing.

Stick the top of the cone together with little water.

Repeated the same.

Take a kadai and heat with oil. Carefully put samosas one by one in kadai.

Fry on medium flame until they change into golden brown colour.

Then turn the other side and repeate the same.

Drain excess oil and serve with pidhina chutney or tomato sauce.