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Thursday, 13 December 2012

VERY POPULAR INDIAN SNACKS!!

chilli2cherry.com



ALOO SAMOSAS

Flour 100gms
Clarified butter 20gms
Salt to taste
Ajwain (carom seeds) a pinch
Water to make the dough

FILLING-

Oil / ghee 10ml
Boiled potatoes 400gms
Boiled peas 20gms
Coriander seeds ½ tspn
Cumin seeds a pinch
Red chilli powder ¼ tspn
Chopped green chillies 2nos
Crushed peppercorns 4nos
Garam masala powder 1gm
Fine crushed cashew nuts 10gms
Raisins 5gms
Pomegranate seeds (dried) ½ tspn
Dhania (coriander) leaves chopped 5gms
Dry fenugreek leaves a pinch

FRYING-

Ghee / oil to fry

PREPARATION:

Rub flour, salt, ajwain and melted ghee with finger tips. Add in water, mix; knead to form small dough. Cover with moist cloth and rest the dough for 10 minutes. Divide the dough into balls of equal size weighing 30gms each. Press and roll out into circular shape about 6 inch diameter. Divide into half, cover with a moist cloth, and keep aside.
For filling, heat ghee or oil. Crackle the cumin and coriander seeds until dark brown. Add in mashed / diced potatoes and rest of the ingredients and Stir for 2minutes over medium fire. Spread out on a tray and cool. Filling is ready.
 To make samosas, give the divided rolled out sheets a triangular shape by brushing the edges with water and then securing the sides. Put the filling inside and close the samosas by joining the open sides and pressing with finger tips. Deep fry in medium hot oil turning occasionally until golden brown. Remove and drain the samosas over a colander. Transfer to a plate or a platter and serve hot with mint chutney, tamarind saunth or tomato ketchup.
An excellent snack, popular all over India.

NOTE- FRIED GROUND NUTS MAY ALSO BE ADDED TO THE FILLING.





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