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Samosas Calcutta Style
Samosas Calcutta Style
Ingredients
For cover:
2 cups plain flour
3 tbsp. melted ghee
salt to taste
For filling:
1 cup cauliflower
2 cups potatoes boiled
6-7 green chillies
1 tsp. ginger grated
1 tsp. panchpuran
1/2 tbsp. coriander finely chopped
1/2 tsp. amchoor (dried mango) powder
1/2 tsp. garam masala
1/4 tsp. turmeric
salt to taste
1/2 tbsp. raisins
1 tbsp. cashew pieces
3-4 pinches asafoetida
1 tbsp. oil
oil for deep frying
Method
Sift flour and salt together. Add ghee and mix well. Add water to
knead a soft dough.
Cover with moist cloth and keep aside for 30 minutes. Brush liberally
with ghee, knead,
cover again and keep aside.
For filling:
Grate cauliflower, mash potatoes and finely chop green chillies.
Heat oil, add cashews
and fry till light golden. Add panchpuran and allow to splutter,
add cauliflower.
Add all other ingredients and mix well. Take off fire. Keep aside.
To proceed:
Make small balls, the size of small lemons, from dough. Knead one
into thin chappati
about 5" diameter. Cut into half, take one, fold into cone,
seal edge with some water.
Fill with one tbsp. filling, seal open edges to form triangular
pyramid. Seal edges and
corners well with moist fingers. Make four or five, deep fry in
hot oil till golden and crisp.
Repeat for all filling and dough. Serve hot with green and tamarind
chutneys.
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