SAMOSA Preparation Time:15 mins Cooking Time:35 mins Makes 18 samosas. Ingredients: *For The Covering: 1. 1/2 cup refined flour. 2. salt to taste 3. 1 tsp oil 4. Refined flour for rolling For The Filling: 1. 3/4 cup peeled and chopped potatoes. 2. 3/4 cup coarsely crushed green peas. 3. 3/4finely chopped cabbage. 4. 5 tbsp oil. 5. 1/3 cup finely chopped onions. 6. 1 1/2 tsp ginger-green chilli paste. 7. 3/4 tbsp sugar. 8. 1/2 tbsp lemon juice. 9. salt to taste. 10. 3 tbsp chopped coriander (dhania). *Other Ingredients 1. 2 tbsp plain flour (maida)dissolved in 1 tbsp water. 2. oil for deep- frying. Method: *For the covering: step1: Sieve the flour and salt together. Step2: Transfer it in a bowl, add the oil and knead into a soft dough using enough water. Keep aside. *For the filling: step1: Heat the oil in a broad pan, add the onions and sauté on a medium flame till the onions turn golden brown in colour. Sprinkle a little water if required. Step2: Add the potatoes and green peas, mix well and cook on medium flame, till the potatoes are soft, while stirring at regular intervals. Sprinkle little water if required. Step3: Add the cabbage, ginger-green chilli paste, sugar, lemon juice and salt and mix well. Step4: Cover and cook on a slow flame for 5 minutes or till the vegetables are cooked. Step5: Remove from the flame, add the coriander and mix well. Step6: Cool slightly and divide the filling into 18 equal portions. Keep aside. *How to proceed: step1: Divide the dough into 6 equal portions. Step2: Roll out each portion into a very thin 200 mm. (8) diameter circle using a little wheat flour. Step3: Heat a non-stick tava (griddle) and cook each chapati on both sides for a few seconds. Step4: Divide each chapati into three long pieces and make a cone of each strip. Step5: Stuff a cone with a portion of the prepared filling. Step6: Seal the edges carefully with the help of the flour-water paste. Step7: Repeat the steps 5 ans 6 to make 17 more samosas. Step8: Heat the oil in kadhai and deep-fry a few samosas at a timr on a medium flame till they turn crisp and golden brown in colour from all the sides. S tep9: Drain on an absorbent paper and serve hot with green chutney.
Posted on: Mon, 11 Aug 2014 09:07:04 +0000
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