SamosaSamosa a stuffed pastry item a common snack in most Indian home for breakfast or tea.It consists of a triangular shaped pastry with a savory filling of spiced potatoes,onions,green pea or even minced chicken.The popular vegetarian version contains flour,potato,onion,spice and green chillies. It's often eaten with chutney such as mint or coriander. Could be also be prepared as sweet form too. These little pastries are perfect for eating with your fingers and make a good appetizers to start a Indian Meal.
Source:Wikipedia
I have prepared this samosa with the help of my another very good friend Lakshmi from Owasso and she makes very tasty samosa. I was having a sleep over at her home once and we both decide to make this snack for tea and it's our both husband's favorite snacks.
Serving Size:10
Ingredients
For the dough:
1 cup Plain flour
2 tbsp Warm oil
Water to knead dough
1tsp oma seeds
For the stuffing:
2 large Potatoes (boiled, peeled, mashed)
1tbsp roasted cashew nuts
1/2 cup Onion finely chopped
1/2 tsp Ginger garlic paste
1 tbsp Coriander finely chopped
1/2 tsp Turmeric powder
1/2 tsp Garam masala
1/2 tsp chat masala
1 tsp Red chilli powder
Salt to taste
Oil to deep fry
Preparation Methods:
Make well in the flour. Add oil, salt and little water. Mix well till crumbly.Add more water little by little, kneading into soft pliable dough.Cover with moist cloth, keep aside for 15-20 minutes.Beat dough on work surface and knead again.
Heat 3 tbsp. oil, add ginger garlic paste Stir fry for a minute, add onion, saute till light brown.Add turmeric, salt, red chilli, chat masala, gram masala.Stir fry for 2 minutes, add potatoes and cashew nuts. Stir further 2 minutes keep aside.
Roll out dough as u do for making chapati but in a oval shape .Cut into two halves.
Run a moist finger along diameter.Join and press together to make a cone.Place a tbsp. of filling in the cone and seal the sides.
Arrange the sealed samosa on large plate before deep frying them.
Coat a heavy wok with oil on medium heat and fry them low to medium till light brown.Drain on rack or kitchen paper.
Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.
I have prepared this samosa with the help of my another very good friend Lakshmi from Owasso and she makes very tasty samosa. I was having a sleep over at her home once and we both decide to make this snack for tea and it's our both husband's favorite snacks.
Serving Size:10
Ingredients
For the dough:
1 cup Plain flour
2 tbsp Warm oil
Water to knead dough
1tsp oma seeds
For the stuffing:
2 large Potatoes (boiled, peeled, mashed)
1tbsp roasted cashew nuts
1/2 cup Onion finely chopped
1/2 tsp Ginger garlic paste
1 tbsp Coriander finely chopped
1/2 tsp Turmeric powder
1/2 tsp Garam masala
1/2 tsp chat masala
1 tsp Red chilli powder
Salt to taste
Oil to deep fry
Preparation Methods:
Make well in the flour. Add oil, salt and little water. Mix well till crumbly.Add more water little by little, kneading into soft pliable dough.Cover with moist cloth, keep aside for 15-20 minutes.Beat dough on work surface and knead again. 
Heat 3 tbsp. oil, add ginger garlic paste Stir fry for a minute, add onion, saute till light brown.Add turmeric, salt, red chilli, chat masala, gram masala.Stir fry for 2 minutes, add potatoes and cashew nuts. Stir further 2 minutes keep aside.
Roll out dough as u do for making chapati but in a oval shape .Cut into two halves.
Run a moist finger along diameter.Join and press together to make a cone.Place a tbsp. of filling in the cone and seal the sides.
Arrange the sealed samosa on large plate before deep frying them.
Coat a heavy wok with oil on medium heat and fry them low to medium till light brown.Drain on rack or kitchen paper.
Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.
Comments
Thanks for stopping by. Regarding the recipes i am yet to open an additional blog to give the recipes. And more over iam very new to this sugar art, i learned on my own. If u want any thing in particular pls write to me, and give me your email, i'll write it to u. Thanks.