Saturday, November 21, 2009

Gobi mattar samosa


Ingredients

For the dough-

1 cup Maida
Salt to taste
3 tsp oil
1/2 tsp thymol seeds

For the filling-

1 cup cauliflower florets (cleaned and cooked)
1/4 cup boiled peas
1/2 tsp red chilli powder
1/2 tsp garam masala powder
Salt to taste
Finely chopped coriander leaves

Oil to fry

Add salt, thymol seeds and oil to the maida and mix well. Add very little water to get a stiff dough and keep it covered for 15 to 20 minutes.

Mix all ingredients for stuffing well.

Roll out the dough into medium sized chapatis and cut it into half. Apply little water on the sides and fold it into cone shape. Fill in the cauliflower peas mixture and close the other ends as well. Ensure that it is closed well on all sides, else the filling will come out. Repeat for the rest of the dough.

Heat oil on a low flame and fry these samosas. When cooked on a low flame, the samosa get cooked well and also crispy.

Serve with green chutney or sweet chutney or tomato sauce.
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