VEG SAMOSA

Hey all! I am back with a very popular 

Indian snack recipe - "Veg Samosa" :-)

This snack is very popular in any part 

of India and loved by all age groups..

Tastes great with green chutney &

 tamarind dates chutney :-)

VEG SAMOSA RECIPE:
Recipe Cuisine : Indain / Recipe category : Snack
Prep time : 15 mins / Cook time : 30 mins
INGREDIENTS:
FOR THE DOUGH
All purpose flour / Maida : 1 cup
Salt : as required
Water : as required
FOR THE STUFFING
Baked or boiled potato : 2 big
Onion : 1 big (sliced)
Green chilly : 2 pcs
Coriander leaves : 1 tblsp (chopped)
Ginger : 1 inch (grated)
Cumin seeds : 1 tsp
Turmeric powder : 1 tsp
Garam masala : 1 tsp
Salt : As needed
Oil : As required (for frying & for the dough)
METHOD:
Take the flour, add salt and mix evenly.
Add water little by little and knead the dough.
Let the dough rest in an air tight container for 15 mins.

Now make even round balls & dust it with flour.
Start rolling it into a disc and it has to be very thin as shown below.

Cover and keep the rolled samosa sheets and start to prepare the stuffing.
Slice onions, chilly & grate ginger.

Heat oil & add cumin seeds. Then add the chilly & ginger.

Now add the onions, salt, turmeric & garam masala powder. 

Mix it well & cover it with a lit. Let the onions become tender.

Now cut the baked or boiled potatoes into pcs.

Once the onion is cooked, add the potato pcs. Mix well.

Now add the coriander leaves & mix well. 

Now, heat oil in medium to high for frying.

Meanwhile take the rolled sheet & cut it into 2 as shown below.

Now, take water in a cup apply in the edges of the sheet and 
fold one half into cone shape & seal it as shown in the picture.

Start to fill the stuffing as shown below.

Now make a small fold at the back and continue to seal it with water as shown below.

The folding will help the samosa to stay stiff like the below picture.

Now reduce the oil heat to low & drop the samosas.

Let the samosas cook in low heat for 5 to 7 mins depending on the size.
Mine were big & so it took more time.

Once the samosas turn golden brown, take it out of oil.

Place it on kitchen towel before serving to remove the excess oil.

Enjoy Hot & Crispy samosas with your favourite chutney or sauce :-)

NOTES:
* The dough should be soft and firm and not sticky.
If not the samosa will drink more oil & become soggy
* Oil should be hot & in medium to high flame and when u drop 
the samosa, change it to low flame so that the outer layer will not have 
bubbles & will cook evenly. Oil temperature is very important to make 
crispy samosa.
* Rolled sheet has to be very thin if not the outer layer will become chewy.
* Green peas, carrots, peanuts & cashews can also be added to the stuffing.

Please do try and give your feedback..

Your comments and feedback are really important to me:-)

Happy happy yummy yummy cooking..

See you all soon with more interesting recipes :-)

GOBI PARATHA / CAULIFLOWER PARATHA

 Hey all ! Here I am back with another 

paratha recipe.. "Gobi paratha" is my personal

favorite..  Any recipe with cauliflower is 

awesome..I am so happy to share this 
recipe :-) 

GOBI PARATHA RECIPE:

Recipe cuisine: Indian / Recipe category: Main Course

Prep time: 30 mins / cook time: 30 mins

FOR THE DOUGH:

Wheat flour : 2 cups

Water : As required

Salt : As required

Oil : 1 tsp + 1/8 cup for frying parathas

FOR THE STUFFING:

Cauliflowwer grated: 1 head

Coriander (chopped) : 1 tblsp

Green Chilly (chopped)  : 2 pcs

Cumin seeds : 1 tsp

Cumin powder : 2 tsp

Stuffed paratha masala : 2 tsp

Salt : As required

Oil : 2 tsp

METHOD:

Take wheat flour in a bowl, add salt & water slowly.

Start to knead the dough and make a smooth dough.

Pls make sure dough is not sticky or not hard.

Cut the cauliflower into pcs.. I used mini chopper, to
grate it as shown in the picture below.

Now heat pan & add oil. Then add cumin seeds & green chilly.

Now add the grated cauliflower & turmeric powder. Mix well.

Then add all the masalas mix well.

Cover the lid & cook it for 5 mins till it becomes tender.
Add the chopped coriander & mix well.

Let it cook for few more mins. Apply water all over the disc and place stuffing
in the middle. Pls start to cover the stuffing with dough
as per the pics below :) Keep the dough stuffed with cauliflower
 upside down till you finish stuffing the remaining dough.

Now grab the first dough stuffing & dust it with as much

wheat flour as possible both the sides. Start to roll the

dough stuffing gently with a rolling pin and make parathas.

Heat pan in medium flame. Once the pan is hot, transfer

the parathas. Start to cook both the sides with 1/2 tsp of oil.

Once parathas turn golden brown colour both the sides, remove it .

Continue the same process for rest of the parathas :)

Serve hot parathas with your favourite chutney/ dahi & achar :-)

NOTE:

* The dough should be soft & firm. If it is sticky or hard,

parathas will become hard.

* For the stuffing, please use masala of your choice.

* While rolling the stuffed dough dusting flour is important.

In case if the dough breaks and stuffing comes out, the flour

will help to patch the same.

* For frying paratahs, I used olive oil. Ghee or butter can also

be used. 

Please do try and give your feedback..
Your comments and feedback are really important to me:-)
Happy happy yummy yummy cooking..
See you all soon with more interesting recipes :-)