TRADITIONAL SNACKS
SAMOSA
SAMOSA
Ingredients :Maida - 1 cup, Baking Powder - 1/4 tsp. , Butter - 2 tbsp., Salt-1/2 tsp.,
Cool water (For making Dough), Oil- to Fry.
Masala Preparation: Chopped Onion-1/2 Cup, Boiled Potato- 2 No.s , Boiled Peas-1/2 Cup,Chopped Green chillies-1 tbsp; Chopped Ginger-1 tsp., Garam Masala Powder-1/2 tsp, Salt-to taste.
Method: In a frying pan add 1 tbsp of oil and add ginger, green chili and onion. Fry it till it turns to golden brown. Then add mashed potatoes , boiled peas, salt, garm masala t0 it. Mix it well and keep aside.
Dough Preparation: Mix maida powder , baking powder and salt in a bowl and add butter to the dough and mix well. Finally sprinkle few drops of cold water and make a tight dough.
(the dough will be like a elastic consistency)
Cover this dough with a wet cloth for 30 Minutes .
Somasa Preparation: Take a small piece of dough and make a small round(like chappathi) , make the round into a cone shape and keep a small amount of the Masala and close the cone by pressing the edges gently. Similarly prepare all samosas and keep in refrigirator for 30 minutes.
Then heat oil in a kadai. Fry all samosas in the oil.
(Note: Keep the fire in medium flame)
Serve
Cool water (For making Dough), Oil- to Fry.
Masala Preparation: Chopped Onion-1/2 Cup, Boiled Potato- 2 No.s , Boiled Peas-1/2 Cup,Chopped Green chillies-1 tbsp; Chopped Ginger-1 tsp., Garam Masala Powder-1/2 tsp, Salt-to taste.
Method: In a frying pan add 1 tbsp of oil and add ginger, green chili and onion. Fry it till it turns to golden brown. Then add mashed potatoes , boiled peas, salt, garm masala t0 it. Mix it well and keep aside.
Dough Preparation: Mix maida powder , baking powder and salt in a bowl and add butter to the dough and mix well. Finally sprinkle few drops of cold water and make a tight dough.
(the dough will be like a elastic consistency)
Cover this dough with a wet cloth for 30 Minutes .
Somasa Preparation: Take a small piece of dough and make a small round(like chappathi) , make the round into a cone shape and keep a small amount of the Masala and close the cone by pressing the edges gently. Similarly prepare all samosas and keep in refrigirator for 30 minutes.
Then heat oil in a kadai. Fry all samosas in the oil.
(Note: Keep the fire in medium flame)
Serve
SPICEY SAMOSA IS READY TO SERVE
