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2 cups - plain flour
1 tbsp - oil
salt to taste
1 tsp- cornflour
2 raw cooking bananas
1 cup - cabbages shredded
1 cup - bottle gourd finely chopped
4 green chillies finely chopped
1/4 tsp - Garam Masala powder
1/4 tsp - turmeric powder
1/2 tsp - lemon juicesalt to taste
1/4 tsp - each cumin and mustard seeds
3-4 pinches asafoetida
1 tsp each - fresh coriander, mint leaves finely chopped (optional)
2 tsp - oil1 tsp - cornflour
Oil to deep fry
How to Make Stuffed Samosas
Sieve together, flours, salt, add oil, mix gently.
Add cold water, make a soft pliable dough.
Knead dough for 4-5 minutes, till very elastic and smooth.
Cover with moist clean cloth, keep aside.
Pressure cook bananas in skins for 2 whistles (or boil till tender).
Cool a little, peel, grate and keep aside.
Heat oil in a heavy pan, add seeds, asafoetida, allow to splutter.
Add chopped cabbage, bottle gourd, mint.
Stir fry till tender.
Add bananas, all other ingredients, stir well.
When mixture is a soft lump, take off fire, cool.
To proceed: Make a thin 5 inch diameter round with some dough.
Cut into two halves. Run a moist finger along edges.
Join and press together to make a cone.
Place a tbsp of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown.Do not fry on high, or the samosas will turn out oily and soggy.
Drain on rack or kitchen paper.
Serve hot with green and tamarind Chutneys (refer Chutneys), or tomato sauce.
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