Striped Aloo Samosa
Servings - 3 - 4
INGREDIENTS
Wheat flour - 250 grams
Salt - 1/2 teaspoon
Carom seeds - 1/4 teaspoon
Ghee - 60 grams
Water - 120 milliliters
Oil - 2 tablespoons
Cumin - 1/2 teaspoon
Coriander - 1 teaspoon
Turmeric - 1/4 teaspoon
Ginger paste - 1 teaspoon
Green chili - 1 1/2 tablespoons
Green peas - 90 grams
Boiled potatoes - 350 grams
Garam masala - 1/4 teaspoon
Red chili - 1/4 teaspoon
Dry mango powder - 1/4 teaspoon
Salt - 1/2 teaspoon
Coriander - 2 tablespoons
PREPARATION
1. In a mixing bowl add 250 grams wheat flour, 1/2 teaspoon salt, 1/4
teaspoon carom seeds, 60 grams ghee, 120 milliliters water and knead itinto a smooth soft dough.
2. Heat 2 tablespoons oil in a pan, add 1/2 teaspoon cumin, 1 teaspooncoriander, 1/4 teaspoon turmeric, 1 teaspoon ginger paste, 1 1/2tablespoons Green chili, and stir.
3. Add 90 grams green peas, 350 grams boiled potatoes and mix well.
4. Add 1/4 teaspoon garam masala, 1/4 teaspoon red chili, 1/4 teaspoon drymango powder, 1/2 teaspoon salt, 2 tablespoons and mix it well. Cook for5 - 7 minutes.
5. Take a medium size dough ball and roll the ball into a circle shape. '
6. Divide it into two equal half and making stripes on the other half.
7. Now apply some water over it and place the other half on it.
8. Place the other half on it and fold to make a cone.
9. Fill the mixture in it and join the two ends bringing the water edge on top of the plain edge. Then press the edges so that they get sealed well.
10.Heat sufficient oil in a heavy skillet. Deep fry until crispy and golden brown. Drain it on an absorbent paper.
11. Serve hot with ketchup.
Chinese Noodles Samosa
Servings - 3 - 4
INGREDIENTS
All purpose flour - 270 grams
Salt - 1/2 teaspoon
Carom seeds - 1/2 teaspoon
Ghee - 50 milliliters
Water - 110 milliliters
Oil - 2 tablespoons
Ginger - 2 teaspoons
Green chili - 1 teaspoon
Green peas - 70 grams
Carrot - 40 grams
Mushrooms - 30 grams
Salt - 1/4 teaspoon
Red chili - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Lemon juice - 1 teaspoon
Soy sauce - 1 teaspoon
Coriander - 2 tablespoons
Boiled noodles - 330 grams
Water
PREPARATION
1. In a mixing bowl, add 270 grams all purpose flour, 1/2 teaspoon salt, 1/2 teaspoon carom seeds, 50 milliliters ghee, 110 milliliters water and knead it into a smooth soft dough.
2. Rest the dough for 20 minutes.
3. Heat 2 tablespoons oil in a pan, add 2 teaspoons ginger, 1 teaspoon green chili and stir well.
4. Add 70 grams green peas, 40 grams carrot, 30 grams mushrooms and mix well. Cook for 3 - 5 minutes.
5. Now, add 1/4 teaspoon salt, 1/4 teaspoon red chili, 1/4 teaspoon black pepper, 1 teaspoon lemon juice and stir well.
6. Add 1 teaspoon soy sauce, 2 tablespoons coriander, 330 grams boiled noodles and mix it well. Transfer this into a bowl.
7. Take a small portion of dough. Then roll it with a rolling pin keeping the thickness neither thin nor thick.
8. Cut with a knife or a pastry cutter through the center of the samosa pastry to make two equal sized pieces.
9. With a spoon or with your finger tips, on the straight edge of the sliced pastry, apply some water. Join the two ends bringing the edge on top of the plain edge.
Then press the edges so that they get sealed well.
10. Stuff the prepared samosa cone with the prepared stuffing. Once stuffed, apply some water with spoon on the round samosa cone circumference.
11. Pinch a part on the edge (check the video). This helps the samosas to stand. Then press both the edges making sure there are no cracks.
12. Heat sufficient oil in a heavy skillet and deep fry until golden brown. Drain it on an absorbent paper.
13. Serve hot with ketchup.
Keema Samosa
Servings - 2 - 3
INGREDIENTS
(For Dough)
All purpose flour - 270 grams
Salt - 1/2 teaspoon
Carom seeds - 1/2 teaspoon
Ghee - 50 milliliters
Water - 110 milliliters
(For Stuffing)
Oil - 50 milliliters
Butter - 2 tablespoons
Onions - 170 grams
Salt - 1 teaspoon
Mutton keema - 500 grams
Green chili - 2 teaspoons
Tomato - 135 grams
Turmeric - 1/2 teaspoon
Red chili powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Green peas - 95 grams
Coriander - 15 grams
Mint - 15 grams
Water
Oil - for frying
PREPARATION
(For Dough)
1. In a mixing bowl, add 270 grams all purpose flour, 1/2 teaspoon salt, 1/2 teaspoon carom seeds, 50 milliliters ghee and mix well.
2. Add 110 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 20 minutes.
(For Stuffing)
1. Heat 50 milliliters oil, 2 tablespoons butter in a pan, add 170 grams onions, 1 teaspoon salt and fry till translucent.
2. Add 500 grams mutton keema and fry it nicely and evenly.
3. Now, add 2 teaspoons green chili, 135 grams tomato and cook for 3 - 5 minutes.
4. Then, add 1/2 teaspoon turmeric, 1 teaspoon red chili powder, 1/2 teaspoon garam masala and mix it well.
5. Add 95 grams green peas, 15 grams coriander, 15 grams mint and mix it well. Cook for another 2 - 3 minutes.
6. Transfer this mixture into a bowl and keep aside.
(Rest of the Preparation)
1. Take a medium size dough ball and roll the ball into a circle shape.
2. Divide it into two equal half and making stripes on the other half.
3. Now apply some water over it and place the other half on it.
4. Place the other half on it and fold to make a cone.
5. Fill the mixture in it and join the two ends bringing the water edge on top of the plain edge. Then press the edges so that they get sealed well.
6. Heat sufficient oil in a heavy skillet. Deep fry until crispy and golden brown. Drain it on an absorbent paper.
7. Serve hot with ketchup.
Mini Dry Samosa
Servings - 2 - 3
INGREDIENTS
All purpose flour - 200 grams
Ghee - 2 tablespoons
Salt - 1/2 teaspoon
Carom seeds - 1/4 teaspoon
Water - 90 milliliters
Aloo bhujiya - 50 grams
Sesame seeds - 2 teaspoons
Fennel powder - 1 teaspoon
Coriander powder - 1 teaspoon
Red chili - 1/2 teaspoon
Sugar - 1 teaspoon
Salt - 1/2 teaspoon
Raisins - 1 tablespoon
Cashews - 2 tablespoons
Tamarind pulp - 1 tablespoon
Water - for brushing
Oil - for frying
PREPARATION
1. In a mixing bowl, add 200 grams all purpose flour, 2 tablespoons ghee, 1/2 teaspoon salt, 1/4 teaspoon carom seeds, 90 milliliters water and knead it into a
smooth soft dough.
2. Rest the dough for 20 minutes.
3. In a blender, add 50 grams aloo bhujiya, 2 teaspoons sesame seeds, 1 teaspoon fennel powder, 1 teaspoon coriander powder, 1/2 teaspoon red chili, 1
teaspoon sugar, 1/2 teaspoon salt and blend it into a fine mixture.
4. Transfer this mixture into a bowl, add 1 tablespoon raisins, 2 tablespoons cashews, 1 tablespoon tamarind pulp and mix it well.
5. Take a ball from dough and flatten it with help of rolling pin.
6. Cut it into half.
7. Apply some water on the sides and form a triangle or cone shape. (See Video)
8. Fill it with prepared mixture and seal the edges.
9. Heat sufficient oil in a skillet and deep fry these till golden brown and crispy.
10. Drain it on an absorbent paper.
11. Serve hot with ketchup.
