Monday, 2 March 2015

Samosa {Veg}

Tea time snacks are always popular within people of all ages. Much more than just being a tea time favorite, samosas have traveled the world and captured many hearts. This samosa is bursting with veggie goodness filled in a beautiful wheat pastry, fried to perfection!
You can throw in any vegetables of your choice,however I have used potatoes, onions and green peas here. 
These are snacks which vanish as soon as you get it out of the hot oil :) Enjoy making and eating them!!

Samosa {Veg}
Veg Samosa

Veg Samosa

1&1/2 cup Wheat flour
2 Tbsp Semolina
Few Ajwain seeds
Little oil for dough
Around 1/2 cup Water
Salt, to taste

Vegetable Stuffing
1 Onion, finely chopped
2 Tbsp Ginger & Garlic, very finely chopped
2 Green Chillies, very finely chopped
3 Potatoes, boiled and mashed
1 cup Green peas, used frozen
1/4 tsp Turmeric powder
1 tsp Garam masala
Few Coriander leaves, finely chopped
Salt, to taste
Oil, little for sauteing and lot more for deep frying

For preparing pastry & stuffing
  • For making wheat pastry, make a dough (chappathi like) by combining wheat flour, semolina. ajwain seeds, salt, oil and water.
  • Cover and keep aside while you prepare the stuffing.
  • Heat little oil in a pan, add the ginger, garlic and green chillies. Saute until the raw smell goes and tip in the chopped onions.
  • Once the onions turn golden brown, add garam masala, turmeric powder and mix well.
  • On lower flame, add the mashed potatoes and salt and mix well.
  • Add in the green peas, coriander leaves and saute further for few mins until well combined.
  • Remove from fire and keep aside. 
For Preparing Samosas
  • Roll out a small ball size dough into thin circle and cut them into half making two semi circles.
  • Fold each semi circle into a cone shape and fill them with the prepared stuffing.
  • Press the edges together and seal any open edges by dampening inside with a little water. 
  • Repeat this until whole of dough and/or stuffing is completely used up.
  • Heat oil for deep frying the samosas. Over medium heat, flip samosas on both sides until they turn golden in color.
  • Drain them on a kitchen towel and serve with your favorite chutney or dips.
Notes: You can substitute wheat flour with plain flour while making the pastry for samosas. You can also tip in your choice of vegetables while preparing the samosa filling.

                                                                 ♥ Thank you ♥

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