Saturday, 26 March 2011

Vegetable Samosa or Veggi Samosa

For dough:
There are two ways in which you can make dough.
First one is:
Atta or wheat flour(wholemeal)- 2 cups
Oil- 2 tbspn
Salt-1 tspn
Geera- ½ tspn
Ajwain- ½ tspn(optional, but good for digestion)

Second one is:
Atta or wheat flour(wholemeal)- 1 cup
All-purpose flour- 1 cup
Oil- 2 tbspn
Salt-1 tspn
Geera- ½ tspn
Ajwain- ½ tspn(optional, but good for digestion)

For filling:
Vegetables (Carrot, potato, beans, capsicum or pepper, peas, cauliflower)- altogether 3 cups chopped or diced or cubed.
Oil- 2 tspn
Onion- 1 finely chopped
Geera-1 tspn
Ginger-garlic paste- 1 tspn
Garam masala- 1 tspn
Coriander powder- ½ tspn
Geera powder- ½ tspn
Sugar- ½ or 1 tspn
Red chilli powder or green chillies- acc to your taste
Salt to taste
Turmeric- ¼ tspn

Cooking Method:
For dough:
  • Put all the ingredients together mix with water to for a smooth dough (as that of bread dough or chapatti dough)
  • Cover it with a vessel and keep it aside till you prepare filling
For filling:
  • Heat 2 tbspn of oil in a vessel or kadai or pan.
  • Add geera let them splutter. Add onion and fry till golden brown.
  • Add all the vegetables and fry for 4 mins.
  • Add salt, mix and cover it with a lid and allow all the vegetables to cook.(if the vessel surface starts getting brown then sprinkle some water so that the vegetables don’t burn.)
  • When the vegetables are cooked, add all the spices and mix well.
  • Let it cool down a little. meanwhile  roll the dough into small circles of 10cm diameter and cut into half.
  • Make apramid shape out of it as shown in the pic above and deep fry in oil.

Serving Suggestion:
Serve hot with tomato sauce.

Vegetable Samosa on FoodistaVegetable Samosa

1 comment:

Alisa said...

I followed you from the foodie blog roll and I'd love to guide Foodista readers to your site. I hope you could add this vegetable samosa widget at the end of this post so we could add you in our list of food bloggers who blogged about recipes for vegetable samosa,Thanks!


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