Sunday, August 2, 2009

Maggi samosa


Ingredients

Cooked maggi (with spices, vegetables)
Oil to fry

For outer cover-

2 cups all purpose flour
Salt to taste
Bit of ajwain/thymol seeds
2 tbsp oil

Mix all the ingredients for outer cover and sprinkle water to make a stiff dough. Keep covered under a wet cloth for atleast 1/2 hour.

Divide the dough into medium sized balls and roll out one of them. Cut in the center to get two pieces. Make cones from the pieces using few drops of water to seal the corners. Stuff the maggi and press the corners to seal the samosa. Repeat for rest of the dough and stuffing.

Heat oil and deep fry the samosa on medium flame till golden brown and crisp. Drain the excess oil on a tissue paper and serve hot with sweet chutney or sauce.
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