[box_dark] INGREDIENTS [/box_dark]
250 grams- Flour(Maida)
1/4 teaspoon- Baking Powder
1/4 teaspoon- Baking Soda
1 teaspoon- Salt
100 grams- Ghee or Vanaspati or Oil
1/2 teaspoon- Dry Oregano Leaves
100ml- Yoghurt or Buttermilk
3-4 Large Potatoes(Boiled & lightly mashed)
200 grams- Peas
1/4 bunch- Coriander(shredded)
1 tablespoon- Olive Oil
1 teaspoon- Curry Powder
1 teaspoon- Curry Paste
1 teaspoon- Chili Powder
1 teaspoon- Garam Masala
In a pan, heat the oil and add the curry paste, chili powder, garam masala curry powder, and cooked potatoes and peas.
Stir till the mixture is evenly mixed for about five minutes. Turn off the heat before adding the coriander and salt. Cool and use.
PASTRY SHELL DOUGH:
Mix all the ingredients given under the title “pastry” together in a large bowl and knead for about 10 minutes. If the dough is too sticky, add some flour. Gather the dough in a ball and wrap it in a plastic film or keep under clean damp muslin cloth for about 10 minutes.
Divide the dough into 8 balls. Roll the balls out into 8″
(inch) diameter circles. Cut in half to form semi-circles. Form a cone with each semi-circle by overlapping the two ends and gently pressing them together. Stuff the filling into the opening of the cone and seal it to form a triangle.
DEEP FRYING: Heat oil in a saucepan(kadhai) and deep fry the samosas for about 3-4 minutes till they turn golden-brown.
BAKING (for the health freaks): Preheat the oven to 200°C. Lightly brush the samosas with ghee on both sides and place them onto a baking tray. Place the tray in the middle rack of the oven and bake for 10-15 minutes till they become golden-brown.
[box_light] Serve the hot and fresh samosas immediately with some coconut chutney or tomato ketchup and enjoy.[/box_light]
[box_light]Follow us on facebook at-http://www.facebook.com/Scribidomagazine[/box_light]