Cocktail Samosas Recipe
Summary
Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelVery Easy
Interest GroupEveryday
Ingredients
| Refined flour | 115 Gram | |
| Flour | 30 Gram | |
| Potatoes | 115 Gram | |
| Carrot | 55 Gram | |
| Peas | 55 Gram | |
| Salt | To Taste | |
| Onion | 50 Gram | |
| Chillies | 2 Gram | |
| Garlic a clove | ||
| Ginger | 5 Gram | |
| Coriander leaves | 1/4 Bunch (100gm) | |
| Pomegranate seeds | 1/2 Teaspoon | |
| Garam masala | 1/8 Teaspoon | |
| Oil to fry. | ||
Directions
1. Sift flour, add salt. Rub in fat. Add enough water to make a soft dough. Knead well and set aside, covered, for at least half an hour.
2. Dice potatoes and carrot. Shell peas and chop chillies. Chop onions, garlic, ginger and coriander leaves finely.
3. Heat about 30 mi. oil. Put in chopped ingredients. Saute without discolouration. Add diced vegetables and enough water to cook vegetables dry. Add salt.
4. When vegetables are cooked and moisture has evaporated, add pomegranate seeds and garam masala. Mix well and remove.
5. Knead dough. Divide into small portions. Roll put into rounds about 5 cm. (2") in diameter and paper thin. Cut down the centre. Make a cone of each, piece. Put in prepared filling. Seal the edges with water. Fry in deep fat till light brown.
2. Dice potatoes and carrot. Shell peas and chop chillies. Chop onions, garlic, ginger and coriander leaves finely.
3. Heat about 30 mi. oil. Put in chopped ingredients. Saute without discolouration. Add diced vegetables and enough water to cook vegetables dry. Add salt.
4. When vegetables are cooked and moisture has evaporated, add pomegranate seeds and garam masala. Mix well and remove.
5. Knead dough. Divide into small portions. Roll put into rounds about 5 cm. (2") in diameter and paper thin. Cut down the centre. Make a cone of each, piece. Put in prepared filling. Seal the edges with water. Fry in deep fat till light brown.
Chef
