Samosa
Vahchef
| Author |
Vahchef |
Servings |
0 persons |
| Published |
September 27, 2007 |
Cooking Time |
1 hour |
| Main Ingredient |
Flour |
Preparation Time |
mins |
Recipe of Samosa
| Ingredient Name |
Quantity |
Unit |
| Plain flour (maida) |
1 |
Cup |
| Green chillies crushed |
2-3 |
Numbers |
| oil |
|
To Fry |
| Potatoes (boiled, peeled, mashed |
2 |
Large |
| Salt |
|
To Taste |
| Turmeric powder |
1/2 |
Teaspoons |
| Water |
|
|
| Red chilli powder |
1 |
Teaspoons |
| Lemon juice |
1/2 |
Teaspoons |
| Onion finely chopped |
1/2 |
Cup |
| Garlic crushed |
1/2 |
Teaspoons |
| Warm oil |
2 |
Tablespoons |
| Coriander finely chopped |
1 |
Tablespoons |
| Garam masala |
1/2 |
Teaspoons |
| Ginger crushed |
1/2 |
Teaspoons |
| Directions |
- Make well in the flour.
- Add oil, salt and little water. Mix well till crumbly.
- Add more water little by little, kneading into soft pliable dough.
- Cover with moist cloth, keep aside for 15-20 minutes.
- Beat dough on work surface and knead again. Re-cover.
- Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
- Stir fry for a minute, add onion, saute till light brown.
- Add coriander, lemon, turmeric, salt, red chilli, garam masala.
- Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
- Cool. Keep aside.
- Make a thin 5quot; diam. round with some dough.
- Cut into two halves. Run a moist finger along diameter.
- Join and press together to make a cone.
- Place a tbsp. of filling in the cone and seal third side as above.
- Make five to six. Put in hot oil, deep fry on low to medium till light brown.
- Do not fry on high, or the samosas will turn out oily and soggy.
- Drain on rack or kitchen paper.
- Serve hot with green and tamarind chutneys (refer chutneys),
|
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