Making samosas
involves a many way, including preparing the stuffing, making the dough, assembling the samosas, and also frying or incinerating them
. Then is a introductory form for vegetable samosas constituents For the dough 2 mugs each- purpose flour mug oil painting tablespoon swab Water, as demanded
For the filling 2 soupspoons oil painting 1 tablespoon cumin seeds 1 onion, finely diced green chili, finely diced tablespoon gusto, diced tablespoon garlic, diced mugs mixed vegetables( potatoes, peas, carrots,etc.), boiled and mashed / 2 tablespoon turmeric greasepaint 1 tablespoon garam masala swab, to taste Fresh cilantro, diced soupspoons bomb juice Other oil painting for deep frying Instructions
1. Make the dough Mix the flour, swab, and oil painting in a coliseum. Add water gradationally and knead to form a establishment dough. Cover with a damp cloth and set away for 30 twinkles.
2. Prepare the stuffing Heat oil painting in a visage and add cumin seeds. Add onions, green chili, gusto, and garlic. Sauté until onions are translucent. Add mashed vegetables, turmeric, garam masala, swab, cilantro, and bomb juice Mix well and cook for a many twinkles. Remove from heat and let it cool.
3. Assemble the samosas Divide the dough into small balls and roll each ball into a circle. Cut each circle in half to form twosemi-circles. Take one fraction and fold it into a cone, sealing the edges with water. Fill the cone with the vegetable admixture and seal the open edge with water to form a triangular samosa. reprise with the remaining dough and stuffing
. 4. Cook the samosas Heat oil painting in a visage for deep frying. Fry the samosas on medium heat until they're golden brown and crisp. Remove from the oil painting and drain on paper apkins.
5. Serve Serve the samosas hot with chutney or ketchup. Enjoy your manual samosas!
