Vegetable Samosa

3:58 PM

Vegetable Samosa

Preparation Time - 45 minutes
Makes - 28


Ingredients :

 For the covering:

 Refined flour – 2 cups
 Salt – to taste
 Oil – 4 tsp
 Water –7-8 tbsp

For the filling:

 Potatoes boiled and roughly mashed – 3 large
 Boiled peas – ¾ cup
 Canned sweet corn, drained – 1/3 cup
 Ground coriander – 1 tsp
 Ground cumin – 1 tsp
 Dry mango powder (amchur) – 1 tsp
 Salt – to taste
 Onion, finely chopped – 1 small
 Green chilies, finely chopped – 2
 Chopped coriander leaves – 2 tbsp
 Fresh mint leaves, chopped – 2 tbsp
 Lemon juice – of 1 lemon
 Oil - for deep frying

Method :

 For the covering:
 Make semi-soft dough by mixing the flour, salt, oil and water and knead properly for 8-10 minutes.
 Divide into 14 portions.
 Roll out each piece into 5" diameter rounds, covering the remaining pieces.
 Cut it in half with a sharp knife.
 Repeat the process with the remaining rounds and stack the rolled cones in a plastic wrap to keep them moist.
 Prepare a paste of whole wheat flour (2 tbsp) and 1 tbsp water and keep aside.

                                       


For the filling:

 Toss all the filling ingredients together in a large mixing bowl until they are well blended.
 Adjust the seasoning with salt and lemon juice if necessary.

                                                 

Folding the samosas:

 Using one strip of the covering at a time, fold the strip in such a way that it forms a cone, with 2 ends meeting at one place.
 Brush the corners with the flour paste and gently press with the fingers, so that they stick together.
 Now stuff in the filling, 1 tsp at a time and press it gently and again brush the paste on the edges and seal pack them properly, to ensure that it does not break loose from any side.
 Repeat the process with other strips. This is a skillful process. It may take time initially, but would speed up as one gets to understand the process properly.

                                         

 Now deep-fry the samosas until golden brown.
 Tip them on a kitchen paper or kitchen towel.

                                         

 Serve warm with tomato ketchup or coriander chutney.

                                               

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