Palak/Spinach Samosa
"crispy &spicy"

This palak samosa is one of my "try out" recipe.Every Saturday i try to do something special due to lack of time and stuff in the refrigerator i was thinking so much what to do.Then i found leftover spinach chapathi dough so i prepared samosas out of that dough.They came out good.and we had special spinach samosa with spicy potato stuffing.:)
In this dough preparation i used whole wheat you can use all purpose flour and soda( for crunchyness) so that the outcome will be in golden color.

The stuffing can be anything it will be good when it is spicy and should be dry not gravy kind.
Here i used potato curry.

Procedure (potato curry for stuffing)
1. Boil the potatoes.peel the skin and cut into small cubes.
2. Take a pan add oil after heating,add the cumin seeds,mustard seeds after they crackle add thegreen chillies, chopped onions and fry until they turn brown color.
3. Add the potato cubes,red chili powder,salt,turmeric, chat masala and mix nicely.If the potato is fully cooked you can add corriander leaves and switch off the stove.(If the potato is not well cooked add some water and put lid and let it cook for sometime.finally make it dry by stirring cont..)

Making Samosa
1. Divide the dough into balls.
2. Roll it into flat round shape with about 5 inch diameter.
3. Cut it into half. Make the half into a cone by sticking seam together with a little water.

4. Fill the cone with about 2 tablespoons of the potato mixture.
5. Stick the top of the cone together with a little water.

Cooking Samosa
1. Heat about 2 inches of oil for deep frying over a medium-low flame. (You may use a wok, Indian kadhai or any other utensil you seem fit)
2. When the oil is hot, carefully put in as many samosas as it fits. Fry slowly, turning the samosas until they are golden brown and crisp.
3. Drain excess oil and serve hot.

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