Taste the greatest samosa with SurfIndia. Samosa is fried triangular pastry full of spicy taters or any other vegetables. Samosa stands high in Indian menu. It's popular throughout India as evening snacks. The next time make crispy samosas from your own with SurfIndia .
Ingredients- For Canopy
- 1 cup: Plain flour (maida)
- 2 tablespoons of: Warm oil
- Water to knead dough
- For Filling
- 2 large: Taters (steamed, peeled, mashed)
- 1/2 cup: Onion finely chopped
- 1/2 teaspoon: Ginger root crushed
- 1/2 teaspoon: Garlic clove crushed
- 2-3: Eco-friendly chillies crushed
- 1 tablespoons of: Coriander finely chopped
- 1/2 teaspoon: Fresh lemon juice
- 1/2 teaspoon: Turmeric powder
- 1/2 teaspoon: Garam masala
- 1/2 teaspoon: Coriander seeds crushed
- 1 teaspoon: Red chilli powder
- Salt to taste
- Oil to deep fry
- For Dough
- Make well within the flour.
- Add oil, salt and little water. Mix well till crumbly.
- Increase the water slowly and gradually, kneading into soft pliable dough.
- Cover with moist cloth, keep aside for 15-twenty minutes.
- Beat dough on work surface and knead again. Re-cover.
- For Filling
- Heat 3 tablespoons of. oil, add ginger root, eco-friendly chilli, garlic clove, coriander seeds.
- Stir fry for any minute, add onion, saute till light brown.
- Add coriander, lemon, turmeric, salt, red chilli, garam masala.
- Stir fry for just two minutes, add taters. Stir further 2 minutes.
- Awesome. Keep aside.
- To Proceed
- Create a thin 5 diam. round with a few dough.
- Reduce two halves. Operate a moist finger along diameter.
- Join and press together to create a cone.
- Convey a tablespoons of. of filling out the cone and seal third side as above.
- Make 5 to 6. Place in herbal, deep fry on low to medium tilllight brown.
- Don't fry on high, or even the samosas will come out oily and saturated.
- Drain on rack or kitchen paper.
- Serve hot with eco-friendly and tamarind chutneys (refer chutneys), or tomato sauce.
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