TWO DIFFERENT SAMOSAS ON A DIFFERENT NOTE

Who doesn’t love samosas, from kid to king fond of this snack? It plays a major role in Birth day parties, Tea parties and when we are in the mood of munching and crunching something in the cold winter or in rainy season even in hot summer.. Holding a cuppa hot tea or homemade Filter coffee beside the samosa plate.. Hm… imagination itself tastes yummy right?!..

Come let me show the two varieties of samosa I made for my cousin sister when she visited my home 4 months back.(Yeah its my long pending to blog even I thought of sending this to savories Event of Srilekha ha ha ha).

VEGGIES STUFFED SAMOSA WITH SLIGHT MASALA FLAVOUR

And believe me for the first time I tried this at my kitchen without any big disaster but for the shape. I learnt this from my mami who made for me some years back.. so I couldn’t recollect the exact idea of folding the samosa in to cone ie triangle shape.. somehow I managed after trying 3 to 4 pieces.. Here u go dears.

INGREDIENTS

Maida/all purpose flour 1 cup
Wheat flour 2 cups
Butter (melted) 2 tsp
Salt to taste
Oil to fry

FOR VEG MASALA

Onion 1
Thinly grated Cabbage 1 cup
Grated carrot ½ cup
Frozen Peas ¼ cup
Green chilli 2
Salt to taste
Garam masala a pinch
Turmeric a pinch

FOR ALOO MASALA

Onion 1
Potato 2
Green chilli 2Peas ¼ cup
Turmeric a pinch
Garam masala a pinch
Salt to taste

PREPARATION

Combine maida and atta with salt nicely and add melted butter and water slowly and knead the dough. Set aside for 15 mts.
Divide the dough into small round balls
Roll into a perfect round like chappathi.
With a knife or pizza cutter make 2 semi circles with the round.

Take one half

Fill the masala in a side

Cover the one part fixing to the center of the semi circle.

Then bring the other side to next corner to make triangle shape and press gently the three sides with very little water to seal the edges.

Repeat the same procedure to the entire rolls as shown in the pics and deep fry it till it turns golden brown and crispy.



METHOD FOR MASALA STUFFING

cook and peal the potato skin and smash it. Finely chop the onions and green chillies. Take a pan in a little oil splutter ani seeds and saute onions, frozen peas and chillies till it translucent. Add smashed potaots with turmeric, salt and little garam masala. combine well and cook for some time. granish with cilantro.

FOR VEGGIES STUFFING

Make a thin slices of onion, carrot and cabbage (length wise) and finely chop the green chilles. In a pan splutter jeera and fry the veggies to golden brown along with peas. add salt, turmeric and masala. combine well and saute for few mts. Now the masalas are ready.

ALOO STUFFED SAMOSA
Sending these samosas to Sunday Snacks:Hot and Spicy event by pallavi.