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For pastry/covers:
1.3 cups plain flour
2.a little more than ½ cup margarine
3.¾ tea spoon salt
4.¾ tea spoon carom seeds
5.luke warm water as needed
For filling:
1.3 medium size boiled potatoes
2.¾ tea spoon salt
3.1 tea spoon full red crushed chili
4.¾ tea spoon cumin seeds
5.¾ tea spoon carom seeds
6.1 tea spoon pomegranate seeds
7.1 tea spoon whole coriander
METHOD:
For Filling
1.Boil the potatoes and don’t remove the peel and then roughly mash them, don’t mash them into a past.
2.Roughly grind pomegranate and coriander seeds in pestle and mortar
3.Now add all of the spices of filling in the potatoes and mix well.
For pastry/cover of samosay:
1.Add margarine, salt and carom seeds in the flour and mix them well.
2.Add luke warm water in increments to knead a hard but smooth dough.
3.Make equal size dough balls and roll each like a roTi , no need to roll it too thin.
4.Heat the griddle and cook the rolled roTis but just for 30 seconds and not more than that, they should not get brown spots.
5.After removing from the griddle keep the rotis in a polythene bag so that they don’t get dried up.
6.Cut all the roTis in halves.
7.Make a paste with dry flour and water.
8.To make samosa, turnover from midway from the cut side and apply the paste and then turn the other half of the sameside and overlap and join both by pressing with thumb and finger. this will form a cone.
9.Put adequate amount of filling and close the lower end by applying te flour paste and seal it well.
10.Fry 3-4 samose at a time in hot oil.
11.When they are golden remove and put on absorbent paper.
12.Serve with coriander, mint, green chilies and yogurt CHATNI
13.These will stay fresh and good for 2-4 days in fridge.
14.Reheat them in oven.
IMPORTANT NOTES:
1.While rolling one dough ball keep the rest covered with plastic cling film.
2.Cook the rolled roTis on the griddle just for a short while,they should not get brown spots.
3.Don't put too many samose in the oil for frying.
4.If too many samosas are put in oil for frying or changing the heat to high or low abruptly the samosas will absorb oil and they will bot be crispy.