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SAMOSA

Monday, February 1, 2016

(Makes 36 pieces of medium size)

Samosa Dough / Patty
Ingredients
5 cups - Plain flour [Maida]
1 tsp - Carom seeds [Ajwain]
1 tsp - Nigella seeds [Kalonji]
A little more than 1/2 cup - Vegetable oil
Water
Method
Mix flour, carom seeds, kalonji and oil.
Knead into a stiff dough with the help of water.
Divide into 18 portions.
Make a flattened ball of each portion.
Roll into flat rounds of approximately 5” diameter.
Cut into half, so you have two semi-circles.
Pick a semi circle in your hand, with your finger apply a line of water on half of the straight edge.

Turn it into a conical shape, gently pressing the straight edges together.
Fill the stuffing in this cone and apply water on one of the top edges.
Gently press both the top edges together.
Repeat this procedure with the remaining portions.
Spread little plain flour (dusting) on a plate and keep the filled samosas on it, so that they don't stick to the plate.
Heat oil for deep frying on high flame.
Lower the temperature to medium heat and add few samosas in it.
After a couple of minutes, increase the temperature.
Again lower the temperature to medium heat.
Deep fry them till golden red colour, turning them over once or twice.
Or
Air fry them for 20 minutes in the air fryer turning them over once or twice.
Serve with the sweet tamarind and coriander chutney.

Note: You can make the samosas in the morning and fry them in the evening, I feel they taste better as they get fermented.

Samosa Stuffing
Ingredients
2 Tbsp - Vegetable oil
2 Tbsp - Peanuts [Singdana]
1 tsp - Cumin seeds [Jeera]
5 leaves - Bay leaf [Tej patta]
1 tsp - Coriander seeds [Whole dhania]
1 pc - Big black cardamom [Doda elaichi, Badi elaichi]
1/2 inch - Cinnamon stick [Dalchini]
1/2 tsp - Carom seeds [Ajwain]

8 pcs - Potatoes (boil, remove the skin and mash)
1 to 1 1/2 tsp - Ginger - green chilli paste
2 tsp or as per taste - Salt

1 Tbsp - Garam masala
1 cup - Coriander leaves (chop finely)
1 cup - Frozen peas
3/4 tsp - Dry mango powder [Amchur powder]
1 Tbsp - Chilli-cumin mix (recipe given below)
Method
Heat the oil in a pan, then add the peanuts and shallow fry them.
When they are brown more, remove the peanuts from the pan leaving the oil behind.
Add the cumin seeds, bay leaf, coriander seeds, big black cardamom and the cinnamon stick.
Cook for a couple of minutes on medium-low heat and then add carom seeds.
Now add the potatoes, ginger - green chilli paste and salt.
When its become brown, add garam masala and coriander leaves.
Saute very well for approximately 10 - 15 minutes, till everything mixes very well.
Add the peas, dry mango powder and the chilli-cumin mix, before removing from the heat.
Divide into 36 portions and stuff in the conical patty.

Chilli-Cumin Mix
Ingredients
1 tsp - Cumin seeds [Jeera]
2 pcs - Dried kashmiri chillies
Method
Roast the cumin seeds on a griddle [tava].
Remove and keep aside.
Then roast dried kashmiri chillies on the same griddle.
Pound the cumin seeds and kashmiri chillies in a mortar pestle.

Tamarind Chutney
Ingredients
50 gms - Tamarind [Imli]
150 gms - Dates [Khajur]
1 tsp - Cumin seeds [Jeera] (roasted)
To taste - Black salt
To taste - Red chilli powder
Method
Boil the tamarind and dates in water.
(If they have seeds, remove them at this stage, with the help of a sieve).
Blend them in the blender.
Then cool and pass it through the sieve.
Boil it and add the cumin seeds, black salt and the red chilli powder.
Eat the samosas with this chutney.

STORING:
Store the extra chutney in the deep freezer.
It stays fresh for a week.

GREEN CHILLI AND GINGER PASTE
INGREDIENTS
16 pcs - Green chillies (remove the stem)
3 inch - Ginger (scrape out the skin and chop)

METHOD
Put the green chillies and the ginger in a small blender.
After blending once,mix the paste and add a tablespoon of water.
Blend it once more.
Use it as required.

STORING:
It stays well for a week in the fridge.

Tags: SAMOSA
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