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July 20, 2005, by: Admin

Samosa

A triangular shaped snack filled with spiced mixed vegetables

Servings:

Time Needs:

Category: Snacks

Instructions

Heat the ghee for the stuffing and add the cumin seeds when the seeds splutter add onions and cut green chilies and fry the onions until it turns transparent and then add the dry powders and fry for 10 Seconds. Add the mashed potatoes and green peas and mix well. Add enough salt and mix well. Fry on a low flame for about 10 minutes. Keep it aside$1

$4BR>
Prepare the cover for the samosa by combining the Maida, hot ghee or oil and salt to taste. Add enough water and knead the dough. Set aside for about 10 minutes. Divide the dough into round portions. Press the rounds in to oval shapes and cut that in to two haves. Take each portion and coat it with some Maida so that it does not stick to your hands. Fill it with stuffing and close its edges using little water. Fry in oil till golden brown.

Samosa

Samosa

Ingredients

Instructions

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July 20, 2005, by: Admin Samosa
A triangular shaped snack filled with spiced mixed vegetables
Servings:	Time Needs:	Category: Snacks
Ingredients Potatoes, boiled, peeled and mashed 4 Boiled and drained green peas 1/2 cup Onions chopped 1 Green chilies chopped 1 tsp Cumin seeds 1/2 tsp Red chilli powder 1 tsp Saunf (fennel) powder 1/2 tsp Garam masala powder 1/2 tsp Maida 3 cups Salt to taste Ghee or oil 1 tsp Oil for deep-frying
Instructions Heat the ghee for the stuffing and add the cumin seeds when the seeds splutter add onions and cut green chilies and fry the onions until it turns transparent and then add the dry powders and fry for 10 Seconds. Add the mashed potatoes and green peas and mix well. Add enough salt and mix well. Fry on a low flame for about 10 minutes. Keep it aside$1 $4BR> Prepare the cover for the samosa by combining the Maida, hot ghee or oil and salt to taste. Add enough water and knead the dough. Set aside for about 10 minutes. Divide the dough into round portions. Press the rounds in to oval shapes and cut that in to two haves. Take each portion and coat it with some Maida so that it does not stick to your hands. Fill it with stuffing and close its edges using little water. Fry in oil till golden brown.