Samosa is a very popular tea time snack from India. The crunchiest triangular cover, filled with stuffing. The filling varies from veg to non veg; from aloo to beetroot or mixed vegetables; Onion for the vegetarian version; scrambled eggs, chicken, mutton cooked minced meat used for non-veg versions. Aloo samosa is an easy to make, popular and liked by most of the people.
Now a days this somosas can be prepared easily by store bought sambosa sheets. Just prepare the filling of your choice and fill the sheets; make turn overs, seal them and fry them in hot oil. Your somosas are ready. You can prepare the samosa sheets from scratch by mixing all purpose flour, salt, a tablespoon of oil and mix well like poori dough; spread the dough like pooris and cut the round pooris into half and make a cone out of this and fill and seal the samosas.
Now a days this somosas can be prepared easily by store bought sambosa sheets. Just prepare the filling of your choice and fill the sheets; make turn overs, seal them and fry them in hot oil. Your somosas are ready. You can prepare the samosa sheets from scratch by mixing all purpose flour, salt, a tablespoon of oil and mix well like poori dough; spread the dough like pooris and cut the round pooris into half and make a cone out of this and fill and seal the samosas.
INGREDIENTS:
Potato, cooked & mashed- 1 (1 cup)
Peas, fresh or frozen- 1 tablespoon
Onion, chopped-1 (½ cup)
Green chilli, chopped-1
Ginger garlic paste/ chopped- ½ teaspoon
Asafetida/ hing- pinch
Turmeric powder- 1/4 teaspoon
Coriander leaves, chopped- 2 teaspoons (optional)
Samosa leaves- 12
Oil- to deep fry
Corn flour- 1 teaspoon
All puropose flour- 1 teaspoon
PROCEDURE:
- Heat oil in a pan and onions and green chillies when the onions are soft add ginger garlic and asafetida.
- Cook till the raw smell of ginger garlic leaves; add the turmeric powder and mix well. Immediately add cooked mashed potatoes, cooked peas, salt and coriander leaves.
- Cook for two minutes and put off the gas and allow the mixture to cool.
- Mix corn flour and all purpose flour as a thick slurry by adding two to three tablespoons of water.
- Keep a tablespoon of stuffing inside the samosa leaf and hold the stuffing and make triangular turn overs.
- Apply the paste on the edges of the samosa sheet and seal the edges.
- Heat the oil in a pan till smoking hot and reduce the flame and deep fry till golden brown.
- Serve with Ketchup/ tomato sauce
Love the delicious samosa..Nice Presentation dear :)
ReplyDeleteyummy samosas...perfectly done..craving for some now looking at he pic...
ReplyDeleteYummy yummy samosas........I love veggie samosas very much u have done it perfectly and Itz tempting me very much.........
ReplyDeleteLooks yum
ReplyDeleteDefinitely try this...
ReplyDeleteNice recipe dear.. nd nice shape of samosas.
ReplyDeletelooks real yumm and crunchy...lovely presentation
ReplyDeleteyummy samosas.
ReplyDeletethey look so yum...
ReplyDeletePerfectly folded in and the whole thing is so good and I need spicy chili sauce for the dip dip.
ReplyDeleteSamosa looking fabulous and yummy...... Would love to grab a piece!!
ReplyDeletetempting samosas n perfectly shaped!!!
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ReplyDeletenice snack kids would love it
ReplyDeleteyummy samosa... my all time favorite... :)))) send me some :)))
ReplyDeletethey look crunchy n yummy!
ReplyDeleteCrunchy munchy evening snacks, love to munch some rite now.
ReplyDelete