CREATOR : SRIYA PREPARATION TIME : 35 MINUTES
COOKING TIME: 40 MINUTES
TOTAL TIME : 1 HOUR 15 MINUTES SNACKS CUISINE: INDIAN
SERVES : 10 SAMOSA
(1 CUP = 250 ML)
INGREDIENTS : SAMOSA PASTRY MAKING :
2 cups maida OR ALL PURPOSE FLOUR
5 tablespoons butter
1/2 cup water
1 teaspoon carom seeds
salt as required
oil for deep frying
STUFFING MAKING :
5 large potatoes
1 cup green peas
2 green chili chopped finely
1/2 inch ginger, chopped finely
1 teaspoon cumin seeds
1/2 teaspoon red chili powder
2 pinch asafoetida
2 tablespoon oil
salt as required
1 teaspoon dry mango powder
INSTRUCTIONS : PASTRY MAKING :
First take a bowl and add the flour, carom seeds, salt in a bowl. Mix well and add butter and rub with your finger.
Add water and knead them still firm dough.
Cover the dough with a moisture towel and keep aside for 40 minutes.
FILLING MAKING :
Boil the potatoes and peas till are cooked them after boiling peel the sking and chopped the potatoes into small pieces.
Take a pan and dry roast all the whole spices grind them.
Heat oil in a pan, add the cumin seeds and crackle them. Add the ginger and green chiili chopped finely. Add the peas, potaotes, red chili powder, the freshly ground spice powder and asafoetida and saute them for 2 minutes.
HOW TO SHAPE SAMOSA :
Knead the dough lightly again and divided the dough equal pieces.
Then roll it with a rolling pin into lightly in thickness.
Cut with a knife or a pastry cutter through the center of the samosa pastry.
With a brush on the straight edge of the sliced pastry, apply some water.
Join the two ends bringing the watered edge on top of the plain edge. Press the edges so that they get sealed well.
Stuff the prepared samosa cone with the stuffing.
Apply some water with your fingertips or brush on the round samosa cone. chopped finelyPinch a part on the edge and press both the edges.
SAMOSA FRYING :
Heat oil for deep frying in a pan. Once the oil becomes hot gently slide the prepared stuffed samosa in a the low flame.
Turn over them and fry till golden brown in colour. Drain them on paper towel.
Add the samosa and then lower the flame, thereby decreasing the temperature of oil.
Serve them hot or warm with coriander chutney and tomato sauce.
COOKING TIME: 40 MINUTES
TOTAL TIME : 1 HOUR 15 MINUTES SNACKS CUISINE: INDIAN
SERVES : 10 SAMOSA
(1 CUP = 250 ML)
INGREDIENTS : SAMOSA PASTRY MAKING :
2 cups maida OR ALL PURPOSE FLOUR
5 tablespoons butter
1/2 cup water
1 teaspoon carom seeds
salt as required
oil for deep frying
STUFFING MAKING :
5 large potatoes
1 cup green peas
2 green chili chopped finely
1/2 inch ginger, chopped finely
1 teaspoon cumin seeds
1/2 teaspoon red chili powder
2 pinch asafoetida
2 tablespoon oil
salt as required
1 teaspoon dry mango powder
INSTRUCTIONS : PASTRY MAKING :
First take a bowl and add the flour, carom seeds, salt in a bowl. Mix well and add butter and rub with your finger.
Add water and knead them still firm dough.
Cover the dough with a moisture towel and keep aside for 40 minutes.
FILLING MAKING :
Boil the potatoes and peas till are cooked them after boiling peel the sking and chopped the potatoes into small pieces.
Take a pan and dry roast all the whole spices grind them.
Heat oil in a pan, add the cumin seeds and crackle them. Add the ginger and green chiili chopped finely. Add the peas, potaotes, red chili powder, the freshly ground spice powder and asafoetida and saute them for 2 minutes.
HOW TO SHAPE SAMOSA :
Knead the dough lightly again and divided the dough equal pieces.
Then roll it with a rolling pin into lightly in thickness.
Cut with a knife or a pastry cutter through the center of the samosa pastry.
With a brush on the straight edge of the sliced pastry, apply some water.
Join the two ends bringing the watered edge on top of the plain edge. Press the edges so that they get sealed well.
Stuff the prepared samosa cone with the stuffing.
Apply some water with your fingertips or brush on the round samosa cone. chopped finelyPinch a part on the edge and press both the edges.
SAMOSA FRYING :
Heat oil for deep frying in a pan. Once the oil becomes hot gently slide the prepared stuffed samosa in a the low flame.
Turn over them and fry till golden brown in colour. Drain them on paper towel.
Add the samosa and then lower the flame, thereby decreasing the temperature of oil.
Serve them hot or warm with coriander chutney and tomato sauce.
No comments:
Post a Comment