Classic Samosa With Four Fillings
Ingredients
Ingredients for Samosa Dough:- (Makes 12- 14 Samosas)
1/2 cup Whole wheat flour:
1/2 cup All Purpose flour: (if using only APF, double the quantity)
1/2 teaspoon Salt:
1/2 teaspoon Carrom seeds (Ajwain):
1 teaspoon Coriander/Parsley flakes: (use any dry green flakes)
1/4 cup Water:, add more if required
Ingredients for the filling of Potato/ Aloo Samosa:
3 Potatoes: (boiled and diced)
2 teaspoons Paneer: (cut into small cubes), optional
1 teaspoon Olive oil:
1 teaspoon Cumin seeds:
1 Onion: (finely chopped)
2 Green Chillies: (finely chopped)
2 inches Ginger: piece, finely chopped
2 teaspoons Fresh Coriander:
1 teaspoon Fennel and Coriander: (crushed in mortar)
Salt: To taste
Raisins: few
Preparation
1
Method to Prepare Potato Stuffing:
2
Boil the potatoes, peel of the skin and dice into small cubes.
3
Heat oil in a nonstick pan.
4
Add cumin seeds, onion and ginger julliens.
6
Let it cool for a while before adding to the pastries.
7
Method to make Samosa:
8
Knead the dough again for 5 minutes before making balls.
9
Divide the dough into equal parts.
11
Make a small disk for cocktail style samosa and a big disk for standard size samosa.
12
Cut the circle in half so you have two half-moons.
14
To assemble the samosas, take one of the half moons, put about a tablespoon or two of the desired filling (potato, peas/corn or spinach).
15
16
Take a semi-circle match end to end, this would make a cone
18
Simply press the bottom with fingers.
19
Continue until all the samosas are assembled.
20
Now we will get our fillings into the cone
21
22
24
Serve immediately with coriander and tamarind chutney.
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About
More Details at
http://onecreativekitchen.blogspot.com/2011/02/classic-samosa-with-four-fillings.html
Yield:
6.0
Added:
Sunday, February 27, 2011 - 12:38pm
