Here is another recipe, a yummy mouthwatering snack from Homely Food. 'Samosa', a favourite appetizer to most of the Indians. It looks like a 'hot pocket', filled mostly with vegetables, oftenly minced meat, paneer and other things can be used in it. My mom used to make samosas and served as a evening tea-time snack. Mom likes the tiny sized samosa, not like store bought. Here, I made it according to my mom, she always filled samosas with alomost dry filling. So, I modified it and according to 'her' made filling by sauteed it in oil with other spices. It given a very delicious and tasty filling actually. Lets come to the recipe...
FOR OUTER COVERING:
1&1/2 Cups Wheat Flour
1/2 tsp Carom Seeds (ajwaan)
3 tbsps Oil
Salt to taste
Water to make dough
3/4 Cup Sprouted Mung Beans
2 Medium Potatoes (peeled & boiled)
1/2 tsp Cumin Seeds
2 Green chillies (chopped)
1/2 tbsp Dried Mango Powder (amchur)
1/2 tbsp Roasted Coriander Seeds (pounded)
1/2 tsp Red Chilli Powder
1 tsp Garam Masala Powder
2 tbsps Oil + Oil for deep frying
Coriander leaves (chopped)
Salt to taste
Boil mung sprouts and drain excess water. (May use this water to make other curry). Keep mung dry.
Heat 2 tbsps oil in a pan or kadhai. Add cumin seeds and green chillies followed by roughly mashed potatoes in it. Fry for 2 minutes. Mix all dry spices in it.
Fold nicely for a minute or two.
Add boiled mung sprouts in it. Fold well.
Stir for 3-4 more minutes, till it turns almost dry. Add chopped coriander leaves and mix. Remove from heat and set aside. Filling for samosa is ready now.
Take flour, salt, carom seeds, 3 tbsps oil in a pot. Add water little by little and knead a smooth dough. Cover the dough with a wet cloth and set aside.
With dough make 12 equal lemon sized balls.
Roll out each into a small chapati. Cut them alongwith diameter of the circle and make two equal halves.
Brush the edges with little water and form a cone with each semi-circle. With finger just press the parts where edges meet.
From open end, put the above filling.
Again seal with water and close it. Do the same process with all the balls.
Heat enough oil for deep frying in a wok. Fry the samosas till they are golden brown. Take them out of oil and drain on a kitchen pepper to absorb excess oil from those. Serve hot with chutney or tomato chilli sauce. Enjoy!!!Homely Food Event / Giveaway; Jagruti's Mom's event- Food She Loved