Ingredients
1/2 tsp dried mango powder
1/2 tsp garam masala
300 gm potatoes, boiled, peeled and roughly mashed
150gm paneer, crumbled
500gm ready-to-use samosa strips
1 pinch salt
2 sprigs coriander, finely chopped
Method
Line a baking tray with kitchen foil and heat the oven to 220C/gas 7.
In a bowl, mix together the amchoor, garam masala, potatoes and paneer.
Season with salt and sprinkle in the coriander.
Lay a sheet of pastry on a flat surface.
Place a spoonful of the potato mixture in the corner of the sheet.
Fold the pastry over the filling to make a triangle-shaped parcel. Repeat the process until all the samosa strips have been used.
Place the samosas in the lined baking tray and bake in the oven for 25-30 minutes, turning over once to cook both sides.
Serve the samosas hot or cold accompanied with jaggery chutney and tamarind.
Ingredients
100g potatoes, cut into cubes
For pastry
110g plain flour, plus extra for dusting
1 tbsp cold butter, cut into cubes
1 tbsp full-fat milk, warmed
pinch salt
For filling
1 onion, very finely chopped
1 chilli, finely chopped
200g cooked baby prawns
1 tbsp ready-made curry powder
1 lime, juice only
1 tbsp chopped fresh coriander
1 tbsp fresh peas
2 tsp vegetable oil, plus extra for deep frying
salt and freshly ground black pepper
Method
Boil the potato cubes in a pan of salted water for 10-15 minutes, or until tender, then drain well and set aside.
For the pastry, sift the flour and salt into a mixing bowl.
Add the butter cubes and, using a knife, ‘cut’ the butter into the flour until the mixture resembles breadcrumbs.
Gradually add the milk a little at a time, stirring the mixture until it comes together as a dough
Cover the bowl with cling film and chill in the fridge for 20 minutes.
Meanwhile, for the filling, heat the oil in a frying pan over a medium heat. Add the onion and chilli and fry for 3-4 minutes, or until softened.
Add the cooked baby prawns, curry powder and cooked potato cubes, stir well to combine and continue to fry for a further 3-4 minutes.
Add the lime juice, coriander and peas, then season, to taste, with salt and freshly ground black pepper.
Continue to cook for a further 1-2 minutes, then set aside to cool.
When the pastry has chilled, turn it out onto a lightly floured work surface.
Roll the pastry out until it is about 30cm/12in in diameter.
Using an upturned bowl or cookie cutter as a template, cut four 6 inch discs from the pastry.
Cut each pastry disc in half.
Place a teaspoon of the filling mixture onto one side of each piece of pastry, leaving 0.5cm/¼ in free at the edges.
Brush the edges of each pastry semi-circle lightly with water.
Fold the other half of the piece of pastry over the filled half to form a triangle.
Press the edges of the pastry together to seal using your fingers.
Half-fill a large pan with vegetable oil and heat to 180C (use a cooking thermometer to check the temperature).
When the oil is hot, carefully lower the prawn samosas into the pan, in batches, and fry for 4-5 minutes, or until crisp and golden-brown.
Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
Keep warm.
Repeat the process with the remaining prawn samosas.
Enjoy!
Ingredients
For dough
200 gm refined flour (all purpose flour)
100 gm wheat flour
2 teaspoon cornflour (the covering of the samosa will remain crisp for 2-3 hours)
1/2 teaspoon ajwain
1 teaspoon salt
2 tablespoon cooking oil
1/2 cup water
Masala(stuffing)
500 g potatoes (boiled and slightly mashed )
1 cup peas (shelled and boiled)
1 teaspoon coriander seeds
1 teaspoon cumin seeds(jeera)
2 chopped green chillies
1/2 teaspoon mustard seeds(rai)
2-3 curry leaves
1/2 amchur powder (dry mango powder )
1/4 teaspoon turmeric
1/2 teaspoon red chilly powder
1 teaspoon garam masala
1 tablespoon cooking oil
1/2 cup cilantro (coriander)
Salt to taste
Oil for frying
Method
Mix maida, cornflour, wheat flour, oil, ajwain and salt.
Make stiff hard dough with water and keep aside for 1/2 hour.
The dough will automatically become little soft because of maida.
For masala/stuffing
Heat cooking oil in a pan.
Add mustard seeds.
When mustard seeds crackle, add cumin seeds, coriander seeds, curry leaves and chopped green chillies.
Add potatoes,peas,salt,turmeric powder,red chilli powder,amchur powder and garam masala.
Mix well.
Cook for 10 minutes.
Add cilantro and mix it properly.
No need to add water.
For Covering
Make balls from the dough and roll it like a puri.
Cut it into two from the center with the help of a knife.
We will get two semi circle shaped puris.
Fold each part in triangle shape.
This is done by bringing together the edges of the puri and making a cone.
Fill the potato mixture, stick sides with the help of water and close the cone.
Heat oil. Deep fry on low flame till the samosa are golden brown in color.
Serve hot with Tamarind chutney or tomato sauce.
Ingredients
For Dal Samosa
2 cups – all purpose flour
1 cup – moong daal
1 cup – vegetable oil
For Masala
1 tbsp – garam masala
1 tbsp – coriander powder
1 tbsp – red chilli powder
1 tbsp – amchur
Vegetable oil for frying
Salt to taste
Method
- Grind the moong daal. Take masala moong daal or take plain moong daal and add red chilli, coriander powder, garam masala and amchur powder in it.
- Sieve all purpose flour, add salt.
- Add vegetable oil (so that you can make bowls) and mix it very well.
- Then add small quantity of water and make a smooth dough. Make small round rolls with dough.
- Roll it like chappati. Cut it into 2 equal halves along the diameter.
- Put small water along the diameter. Join and press together to make a cone. Place a tbsp of filling mixture in the cone and seal third side. Make five to six.
- Put in hot oil, deep fry on low to medium till light brown.
- Drain on rack or kitchen paper.
- Serve Dal samosa with green chutney or ketchup.
Ingredients
chana dal - 1 cup
red chilly - 1tsp
cumin seed- ½ tsp
clove powder- 1 tsp
cinnamon stick – 1
aniseed- ½ tsp
black pepper powder- ½
garam masala - 1 tsp
1 tsp amchoor
1 tbs chat masala
oil for frying
salt to taste
For Dough
1 cup fine flour
2 tbsp oil,
salt and water.
Method
1. Soak the dal till 6 hour.
2. Now grind it with asafetida.
3. Take a bowl add fine flour, oil, salt water and make a stiff dough and set a side.
4. Heat the oil into a kadahi now add aniseed, cumin seed, , red chilly and cook for a minutes.
5. Now add chana dal now fry for fifteen minutes.
6. Add garam masala, chat masala, amchoor, clove, cinnamon stick salt and and set aside.
7. Cut the dough into small pieces and make a round cake now fold it from middle and make a semi circle.
8. Fold it into conical shape and stuff dal mixture.
9. Heat the oil into kadahi now deep fry all samosa till it turn golden brown.
