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Friday, 25 January 2013

Vegetable Samosa

Ever since I had been to a friends place and had the humble samosa,I have been waiting patiently to make it.Now what better moment to make it than when you have guests for tea .Its an easy to make light snack,often had during tea time(well some have it for breakfast too).You can add any stuffing you like,just remember to keep it dry,half cooked and with as less oil as possible.

Ingredients:
2 cups Maida/Flour
2 Tsp  fine Semolina/Sooji/Rawa
A pinch of salt
Knead all together with water to form a soft pliable dough.
Allow to rest till you get your stuffing ready.

Ingredients for stuffing:
1/2 cup shelled Peas
1/2 cup thickly grated Cabbage
1/2 cup button Mushrooms chopped 
2 medium sized onion finely chopped
1/2 cup chopped coriander leaves
1/2 tsp cumin seeds
1 tsp finely chopped ginger
1 green chillie finely chopped
1/2 tsp cumin powder
1/2 tsp chillie powder
1/2 tsp garam masala powder
2 cups oil for frying
salt to taste

Method :
Add 2 tsp of oil in a pan and saute cumin seeds,ginger, green chilli and chopped coriander till they change colour.(Ensure you do this on a slow flame)Once they change colour add the onions and saute well,till they change to a light golden brown.Add the peas first and saute well,let the peas cook for a while...Add mushrooms and all the dry powders and mix well.Cover and allow the vegetables to cook for a while.Remove lid and add the grated cabbage,mix well,place lid and after a minute, switch of the stove.Allow it to cool partially without removing the lid.Once its sufficiently cool,open the lid and allow it to cool completely.Do check if any liquid remains in the vegetable,if there is, return to heat and saute till dry,but do remember the vegetables need to have a crunch to them.Cool completely.

To make samosas take sufficient amount of dough and roll out into thin large disks.Divide them into halves as shown in the picture,add the stuffing,wet the ends all around the disks and form into samosas.Heat oil and fry samosas gently on medium flame turning them once.

Some tips on samosas,do keep the dough wrapped till you get your stuffing ready.Always ensure that you fry the samosas on medium heat and if you have a four burner gas stove,the one further away from you(it makes sense,less splashing or sputtering)Do not over cook your vegetables at any cost,they need to be half cooked and crunchy.During the process of sauteing the vegetables do not be tempted to add any water to it.The stuffing should be dry.Do not saute on high heat,keep it on low/medium so that the moisture from the vegetables are released and they cook in their own steam.As much as possible cover the vegetables while cooking.

Hope you enjoyed this recipe,as much as I did while making it.
Do remember to share your food,and serve with love and kindness.


6 comments:

  1. Nice.. I make samosas with jus wheat flour and find them so easy to make :)

    Saw a TV show where the lady used dry fruits+elaichi pdr as filling, added sme sugar to outer dough..

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  2. Waah, Tasneem. So glad to see this. Happy. Now, I will be able to make the folds correctly.

    Best wishes.

    Joy always,
    Susan

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  3. echoing Susan's comments above :) You've made it easy :D

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  4. Nice :) well explained with pictures :) Great :)

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  5. Thanks to all of you,much appreciated @ Aarti you can use wheat flour instead of maida/flour and the stuffing of course can be anything you want...I make one with channa dhall and lots of dry fruits...hmm will make that some time...we call them rajab ke poori..made during the month of rajab
    (muslim month)





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