Ingredients
For wrappers:
For 100g maida- 15g desi ghee/ 15g refined oil.
1 cup (100g) maida.
1 ½ tbsp melted desi ghee/refined oil (15g). Salt to taste.
Enough water to make a stiff dough.
For the filling:
2-3 big potatoes boiled and mashed roughly to break into pieces.
14-15 medium prawns- cleaned and deveined.
½ cup boiled peas.
2 tsp garlic-finely chopped.
1 tsp grated or finely chopped ginger.
2-3 green chillies-finely chopped.
1 tsp jeera.
2 tsp coarsely crushed sabut dhania.
2 dry red chillies broken into pieces.
Salt to taste.
½ tsp amchur powder.
½ tsp garam masala powder.
1 tsp red chilli powder.
2-3 tsp coriander leaves.
2 tbsp mint leaves.
½ tsp soya sauce.
For 100g maida- 15g desi ghee/ 15g refined oil.
1 cup (100g) maida.
1 ½ tbsp melted desi ghee/refined oil (15g). Salt to taste.
Enough water to make a stiff dough.
For the filling:
2-3 big potatoes boiled and mashed roughly to break into pieces.
14-15 medium prawns- cleaned and deveined.
½ cup boiled peas.
2 tsp garlic-finely chopped.
1 tsp grated or finely chopped ginger.
2-3 green chillies-finely chopped.
1 tsp jeera.
2 tsp coarsely crushed sabut dhania.
2 dry red chillies broken into pieces.
Salt to taste.
½ tsp amchur powder.
½ tsp garam masala powder.
1 tsp red chilli powder.
2-3 tsp coriander leaves.
2 tbsp mint leaves.
½ tsp soya sauce.
How to Cook
Step 1- For wrappers
Sieve maida and add salt & melted ghee or oil. Rub to mix. Add just enough water to collect the dough and make a stiff dough. Do not knead the dough too much. Keep aside covered for 20-30 minutes.
Step 2- For filling
Heat a little olive oil in a pan, add jeera. Let it turn brown. Add coriander seeds and dry red chillies. Sauté for 30 seconds. Add garlic, ginger and green chillies. Add all the dry masalas in a bowl and add 1-2 tbsp water. Pour in pan. Add prawns. Sauté for 1 minute till slight pink. Add peas and boiled potatoes. Mix well and add Mint & coriander leaves. Remove from fire and cool.
Step 3
Take marble size balls of the dough and roll into a thin chapatti. Cut into two halves. Ap- ply water on edges. Fold like a cone. Fill some prawns mixture. Close the top by applying some water. Keep aside.
Step 4
Preheat Oxy Fryer for 5 minutes. Arrange samosas in fry basket and close it properly. Keep the fryer at 140°C for 20 minutes and then at 180°C for 10-15 minutes to bring desired colour. Serve hot with green or tamarind chutney.
Sieve maida and add salt & melted ghee or oil. Rub to mix. Add just enough water to collect the dough and make a stiff dough. Do not knead the dough too much. Keep aside covered for 20-30 minutes.
Step 2- For filling
Heat a little olive oil in a pan, add jeera. Let it turn brown. Add coriander seeds and dry red chillies. Sauté for 30 seconds. Add garlic, ginger and green chillies. Add all the dry masalas in a bowl and add 1-2 tbsp water. Pour in pan. Add prawns. Sauté for 1 minute till slight pink. Add peas and boiled potatoes. Mix well and add Mint & coriander leaves. Remove from fire and cool.
Step 3
Take marble size balls of the dough and roll into a thin chapatti. Cut into two halves. Ap- ply water on edges. Fold like a cone. Fill some prawns mixture. Close the top by applying some water. Keep aside.
Step 4
Preheat Oxy Fryer for 5 minutes. Arrange samosas in fry basket and close it properly. Keep the fryer at 140°C for 20 minutes and then at 180°C for 10-15 minutes to bring desired colour. Serve hot with green or tamarind chutney.
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