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Tuesday, February 28, 2012

TRIANGLE PUFFS (SAMOSA) -With Poha( Beaten rice) and Veg Filling


INGREDIENTS

 For Stuffing
  • Boiled potato  and chopped- 1 big
  • Green peas (fresh or frozen)- 1/2 cup
  • Carrot  diced- 1 medium
  • Fresh/Frozen corn  -1/4 cup
  • Beaten poha -1/4 cup
  • Green chilly paste - 1 tsp
  • Ginger paste - 1/2 tsp
  • Garlic paste - 1/2tsp
  • Onion chopped - 1 medium
  • Sugar -1 tsp (optional)
  • Cilantro - a handful
  • Tumeric powder -1/2 tsp
  • Cumin powder -1/2 tsp
  • Coriander powder -1/2 tsp
  • Garam masala - 1tsp
  • Lemon juice - 2 tbsp
  • oil - 3 tbsp
  • Salt to taste

For pastry
  • All purpose flour - 1&1/2 cup
  • Oil - 1 tbsp
  • Semolina -1 tbsp
  • salt to taste
  • Warm water for kneading
  • Sealing paste -mix of  1 tsp all purpose flour + water

PREPARATION
  • Prepare the pastry dough  by mixing all the above mentioned ingredients.
  • Prepare soft dough.Apply little oil all over the dough, cover and keep it aside.
  • Wash and soak the beaten rice for about 10 minutes
  • Place pan on th flame, add oil into it.
  • When oil heats up, add chopped onion and fry till light brown.
  • Add green chilly paste, ginger paste and garlic paste. Fry till raw smell goes off.
  • Add peas, corn and chopped carrot. Cook till soft.
  • Add boiled potato and all dry masala powder.Stir well.
  • Now add beaten rice,salt and sugar.Mix well .
  • Close with lid and cook for sometimes, so that mixture cooks well.
  • Turn off the flame and add lemon juice and chopped cilantro.
  • Divide the pasty dough into small balls.
  • Roll each  ball  into circle of 15 cm.
  • Cut the circle into two equal pieces using the knife.
  • Prepare sealing paste by mixing all purpose flour and little water.
  • Form the cone using these cut pieces .
  • Fill the stuffing into cone and seal all the edges of the cone using the sealing paste.
  • Finish the samosas and fry all one by obe.
  • Samosas are ready to serve hot.
  • Samosa can be served with green chutney or tomato ketchup.

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