Samosa Recipe by Vari Shah 78 days ago

Samosa
The all time favourite street samoasa recipe finally in your kitchen!

Preparation Method

      For the Coating
    1. Combine the ingredients of the batter along with some water (as required) and knead to a soft-smooth dough. Cover the dough with a moist cloth. Keep aside for 20 minutes.
      For the Filling
    1. Pressure cook the raw bananas for approx. 3 whistles.
    2. Switch off the flame and let the bananas cool for a while. Peel the skin of the bananas and mash them. Keep aside
    3. In a pan, heat oil and add cumin seeds and asafoetida. As soon as the seeds crackle, add cabbage and bottle gourd. Fry them till tender.
    4. Add bananas and all the other ingredients. Mix well.
    5. Cook till the mixture forms lumps. Keep aside to cool.
      To Proceed
    1. Take small portion of the dough and form round balls. Roll out the ball into a circular shape in the form of a disc. Cut it into two halves. Place some banana mixture on the halved rolled out dough. With moist hand press along the edges in the form of a cone. Proceed the same for the rest of the mixture.
    2. In a deep frying pan, heat oil and fry the samosas (6-7 pieces at a time). Cook the samosas on medium heat for it to become crisp. Cook till golden brown in color and crisp from all sides. Drain on an absorbent paper.
    3. Serve hot with either meethi chutney / coriander green chutney or tomato ketchup.

     

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    Serves : 24 samosas
    Ready In : 50 Minutes
    Level :
    Tithi :
    Cuisine :
    ~ INGREDIENTS ~
      For the coating
    1. 4 cups plain flour, maida (homemade)
    2. 2 tablespoons oil
    3. 2 teaspoons corn flour
    4. salt to taste
    5. For filling
    6. 4 raw bananas
    7. 2 cups cabbages (shredded)
    8. 2 cups bottle gourd (finely chopped)
    9. 8 green chillies (finely chopped)
    10. 1/2 teaspoon garam masala
    11. 1/2 teaspoon turmeric powder
    12. 1 teaspoon lemon juice
    13. 1/2 teaspoon cumin seeds
    14. 1/2 teaspoon mustard seeds
    15. 1/2 teaspoon asafoetida
    16. 2 teaspoons coriander leaves (chopped)
    17. 4 teaspoons oil
    18. 2 teaspoons cornflour
    19. salt to taste
    20. oil (for deep frying)

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