Monday, November 28, 2011

Samosa Chutney

Ingredients-


Samosa with chutney
  1. All Purpose flour - 2 big cups
  2. Salt to taste
  3. Red Chilli Powder - 1tsp
  4. Potato- 2 (big)
  5. Garlic- 2 cloves (minced)
  6. Onion - 1/2 (big-chopped)
  7. Cilantro - 1 cup (chopped)
  8. Peas - 1 small cup
  9. Peanuts- 1 handful
  10. Paneer - 1 small cup (diced)
  11. Oil - 1 bowl + 2 tbsp+ 1/2 small cup
  12. Mangrela- ajwain- 1 tsp
  13. Semolina (Suzi)- 1/4 big cup
Directions - 


  • Divide the potato in 4 equal parts. Wash it and put it at high temperature in microwave for 12 minutes.
  • At the same time, mix All Purpose flour with salt, Mangrela- Ajwain and 1/2 small cup of oil. Mix it thoroughly.
  • Add semolina and mix it. Add water as required and make a tight dough.
  • Cover it with a cloth wet (with a hot water) and leave it aside for 30 minutes.


  • By this time the Potato is done. Drain the water and let it cool down for 5 minutes.
  • Peel the skin of Potato and mash it with a big spoon.
  • Meanwhile, heat a pan and add 2 tbsp of Oil in it.
  • When heated, add minced garlic, with chopped cilantro, after cilantro turns dark in color, add chopped onion and fry it on high flame for 5 minutes. Now, add peas with peanuts and mix it on high flame for 30 seconds. 
  • Add salt and Red Chilli Powder. Now, add mashed Potato in the mix and stir continuously for 5 minutes on high flame. In the End, add diced Paneer and mix by very light hand, as Panner are delicate and might can break.
  • Now, take a small amount of dough, make a small ball out of it and roll it by a rolling pin and make it a size of chapati and very thin in thickness. 
  • Divide it in 2 equal parts by cutting it in 2 halves.
  • Take 1 half and turn it to make a cone, press the edges so it sticks, fill in the mixture and press the both sides of opening together to make them stick.
  • Heat 1 bowl of oil in another big pan for frying these samosa.
  • Fry on each side by turning over, till samosa turn light brown in color.
  • Fried Samosa
  • Enjoy it hot with a Tamarind chutney.

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