flour 1/2 cup wheat flour 1/2 cup butter 1 tbsp
curd 1 tsp carom seeds, cumin seeds a pinch crushed
water 1/3 cup at room temperature
For the stuffing
onion 1 ginger-garlic paste 3/4 tsp green chilies 1-2
tomato 1 curry leaves 1 sprig cut turmeric a pinch
red chili pdr to taste coriander pdr a pinch carrot 1 small
peas 1/4 cup potato 1 coriander leaves 1 tbsp chopped
lemon juice few drops
for the garam masala
ajwain/ carom seeds a pinch saunf/ fennel 1/4 tsp clove 1
cinnamon 1" cardamom pdr 2 pinches
Method
1) In a bowl, sift flours. Add salt, crushed carom & cumin, mix well.
2) Add soft butter, curd &make the dough pouring water to make it supple.
3) Keep the dough covered for an hour.
4) Crush all the items for the garam masala to a coarse grainy texture using a mortar * pestle.
5) Pressure cook carrot, peas, potato roughly chopped in some water for 3 whistles.
6) Drain the liquid & slightly smash this mixture.
7) In a heavy pan/ kadai, heat 1 tbsp oil, saute the onion slices, ginger-garlic paste, chilies, curry leaves until the onion turns pink.
8) Add the tomato pieces & saute until it turns dark.
9) Now add turmeric & the other dry powders.
10) Add the garam masala, roast well.
11) Add the smashed vegetables, salt & a pinch of pepper pdr. & lime juice. Stir well & remove.
12) Add the coriander leaves chopped fine, mix well.
13) Divide the ball of dough into 3, roll as thinly as possible like roti.
14) Slice each roti into 4 with a knife, tab water along the rim of each piece, place a teaspoon of filling in the middle, close the dough, press together the edges to form a triangle.
15) Place the samosas on a greased baking sheet, bake at 160 deg C for roughly 60- 70 minutes.
16) In between, brush the samosas with ghee/ oil on both sides, this is optional & turn the sides so that it gets evenly baked.
17) Serve the samosas hot with ketchup or mint chutney or sweet chutney.
curd 1 tsp carom seeds, cumin seeds a pinch crushed
water 1/3 cup at room temperature
For the stuffing
onion 1 ginger-garlic paste 3/4 tsp green chilies 1-2
tomato 1 curry leaves 1 sprig cut turmeric a pinch
red chili pdr to taste coriander pdr a pinch carrot 1 small
peas 1/4 cup potato 1 coriander leaves 1 tbsp chopped
lemon juice few drops
for the garam masala
ajwain/ carom seeds a pinch saunf/ fennel 1/4 tsp clove 1
cinnamon 1" cardamom pdr 2 pinches
Method
1) In a bowl, sift flours. Add salt, crushed carom & cumin, mix well.
2) Add soft butter, curd &make the dough pouring water to make it supple.
3) Keep the dough covered for an hour.
4) Crush all the items for the garam masala to a coarse grainy texture using a mortar * pestle.
5) Pressure cook carrot, peas, potato roughly chopped in some water for 3 whistles.
6) Drain the liquid & slightly smash this mixture.
7) In a heavy pan/ kadai, heat 1 tbsp oil, saute the onion slices, ginger-garlic paste, chilies, curry leaves until the onion turns pink.
8) Add the tomato pieces & saute until it turns dark.
9) Now add turmeric & the other dry powders.
10) Add the garam masala, roast well.
11) Add the smashed vegetables, salt & a pinch of pepper pdr. & lime juice. Stir well & remove.
12) Add the coriander leaves chopped fine, mix well.
13) Divide the ball of dough into 3, roll as thinly as possible like roti.
14) Slice each roti into 4 with a knife, tab water along the rim of each piece, place a teaspoon of filling in the middle, close the dough, press together the edges to form a triangle.
15) Place the samosas on a greased baking sheet, bake at 160 deg C for roughly 60- 70 minutes.
16) In between, brush the samosas with ghee/ oil on both sides, this is optional & turn the sides so that it gets evenly baked.
17) Serve the samosas hot with ketchup or mint chutney or sweet chutney.
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