Cauliflower florets : 1cup
Potato (diced) : 1and 1/2 cup
Greenpeas : 1/4th cup
Fried Peanuts : 2tbsp
Coconut (finely chopped and fried) : 2tbsp
Fresh Corriander leaves
Grated Ginger and green Chilly paste : 2tbsp
Garam Masala Powder : 1tsp
Salt and Sugar to taste
Ghee : 1tsp
Baking Powder : 1tsp
Flour (Maida)
Refined Oil
Procedure :
Sieve the flour with baking powder, salt, refined oil and water to make a hard dough. Cover the dough with a bowl and refrigerate, so as to make them crispy. Meanwhile Boil the diced potato and green peas. Ensure that no extra water is reatined after boiling. Stir-fry the cauliflower florets in refined oil and add them to the potato-green peas mixture. Sprinkle peanuts, coconut and rest of the ingredients into the mixture. Stir fry them all loosely and let it be cooled. This makes your samosa (singara) filler.
Make small balls from the dough you had made, roll and cut into two halves. Fold each of the half in a triangular manner and enclose the filler. Seal the samosas properly and deep fry in refined oil.
Make small balls from the dough you had made, roll and cut into two halves. Fold each of the half in a triangular manner and enclose the filler. Seal the samosas properly and deep fry in refined oil.
Serve hot with tea/coffee as an evening snack.
2 comments:
Dear Indira
How are you?
ANek din par blog-e elam...SingaDar cover ta crispy karar byapar ta jana chhilo na...thanks.
Ras BaDa baniye chhilam ebar Posh parbon-e. Ebar dekhi giye, ar ki ki recipe post korechho.
Bhalo theko
Khoob shundor. I will refrigerate my dough next time to make crispier. I thought baking powder worked for me this time. Thanks for sharing.
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