1 hour 5 minutes
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Potato and Corn Rolls
DRY FRUIT MODAK
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1 cup - plain flour
2 tbsp -warm oil
Water to knead dough
2 - potatoes- boiled, peeled, mashed
1 - onion, finely chopped
2 - green chillies, crushed
1/2 tsp - ginger, crushed
1/2 tsp - garlic, crushed
1 tbsp - coriander finely chopped
1/2 - lemon, juice extracted
1/2 tsp - turmeric powder
1/2 tsp - garam masala
1/2 tsp - coriander seeds, crushed
1 tsp - red chilli powder
Salt to taste
Oil to Deep Fried.
How to Make Special Samosa
For dough: Make well in the flour. Add oil, salt and little water. Mix well till crumbly.
Add more water little by little, kneading into soft pliable dough.
Cover with moist cloth, keep aside for 15-20 minutes.
Beat dough on work surface and knead again.
Heat 3 tbsp. oil, add crushed ginger, green chilli, garlic, chopped coriander leaves.
Stir fry for a minute, add chopped onion, saute till light brown.
Add crushed coriander, lemon, turmeric, salt, red chilli, garam masala.
Stir fry for 2 mins, add potatoes. Stir further 2 mins.
Cool. Keep aside. To proceed:
Make a thin 5 inch diam. round with some dough.
Cut into two halves. Run a moist finger along diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal the open end as above.
Put in hot oil, Deep Fried on low to medium till light brown.
Do not fry on high, the samosas will turn out oily and soggy.
Drain on kitchen towel.
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