Ingredients
For Samosa Pastry (Covering):
2 cups Refined flour (sifted)
1 tsp Salt
2 tbsp Oil / ghee
To knead Cold water
For Filling:
3 cups Green gram (moong daal, husked), soaked
2 tbsp Oil
1 tsp Cumin seeds
1/8 tsp Asafoetida/ hing
3 tsp Garam masala
3 tsp Chili powder
2 tbsp Fennel seeds / Saunf, powdered
2 tsp Coriander powder
Salt to taste
1 1/2 tsp Mango powder
Prepare the Samosa:
Add the salt to the flour, and rub the oil into it.
Add water and knead into a stiff dough (It is important for the dough to be stiff). Leave to rest for 15 minutes or so.
Shape dough into smooth balls, and roll the balls into thin rounds. Cut these into halves.
Take
one half, wet the edges, and fold the straight edge at the center and
join by one half overlapping the other to form into a cone.
Press
the overlapping portion, and fill the cone and press the edges together
to seal. The oil should be hot when you add the samosas to it, then
lower the heat and let cook till brown.
Prepare the filling:
Grind the lentils coarsely. Heat 2 tablespoons of oil and add the cumin seeds and asafoetida.
When they begin to splutter, add the lentils and the rest of the ingredients, which make up the filling.
Saute over low heat till the mixture is well fried. It will stop sticking to the pan when done.
Take mixture off heat and leave to cool.
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