After a long pause I am blogging this tasty snack recipe. This was the recipe we tried as part of our New year celebration. We made a Jain version so that all family members could enjoy the snack. We added the edamame to make a nutritionally complete meal.
Ingredients
Maida - 1 cup
Atta - 1 cup
water - as required
yeast - 2 tsps
Salt - 1 tsp
Stuffing
Potatoes - 2 medium size
Edamame(shelled) - 1 cup
Carrots(chopped) - 1/2 cup
Celery(chopped) - 1/2 cup
Curry leaves - 5 to 10
Turmeric powder - 1 tsp
Mustard seeds - 1 tsp
Carraway seeds - 1 tsp
Ginger(chopped) - 1 tsp
Green chillies - 2 (chopped)
Salt - as per taste
Asoefatida - a small pinch
Oil - 1- 2 tsps
Oil for deep frying.
Mix the flours yeast and salt together. Add water little by little to the mixture until it forms a firm non sticky dough.
Meanwhile wash the potatoes and poke a hole in the center. Then place it in a microwave bowl with a little water and cook until 3/4 th done.
Place a pan on the stove and heat it on medium heat. Once hot add the oil, mustard seeds, carraway seeds and curry leaves. Once the mustard seeds splutter add the green chillies and ginger and saute for a minute.Add the chopped vegetables, edamame, turmeric powder except the potatoes and saute for 5-7 minutes. Cut the cooked potatoes into cubes and add them to the pan. Add the salt and asoefatida and cook until the potatoes are well done.
Roll the dough into small balls. Spread each ball on a wooden board and roll it into a circle like for chapathis. Then fold them into half like in the photo below.
Join the ends together to form a cone like this.
Place the stuffing inside the cone and seal the top.
Ingredients
Maida - 1 cup
Atta - 1 cup
water - as required
yeast - 2 tsps
Salt - 1 tsp
Stuffing
Potatoes - 2 medium size
Edamame(shelled) - 1 cup
Carrots(chopped) - 1/2 cup
Celery(chopped) - 1/2 cup
Curry leaves - 5 to 10
Turmeric powder - 1 tsp
Mustard seeds - 1 tsp
Carraway seeds - 1 tsp
Ginger(chopped) - 1 tsp
Green chillies - 2 (chopped)
Salt - as per taste
Asoefatida - a small pinch
Oil - 1- 2 tsps
Oil for deep frying.
Mix the flours yeast and salt together. Add water little by little to the mixture until it forms a firm non sticky dough.
Meanwhile wash the potatoes and poke a hole in the center. Then place it in a microwave bowl with a little water and cook until 3/4 th done.
Place a pan on the stove and heat it on medium heat. Once hot add the oil, mustard seeds, carraway seeds and curry leaves. Once the mustard seeds splutter add the green chillies and ginger and saute for a minute.Add the chopped vegetables, edamame, turmeric powder except the potatoes and saute for 5-7 minutes. Cut the cooked potatoes into cubes and add them to the pan. Add the salt and asoefatida and cook until the potatoes are well done.
Roll the dough into small balls. Spread each ball on a wooden board and roll it into a circle like for chapathis. Then fold them into half like in the photo below.
Join the ends together to form a cone like this.Place the stuffing inside the cone and seal the top.
Heat the oil in a deep frying pan and fry the samosas once the oil is hot. Turn them frequently take them out once done(light brown). We got about 18- 20 samosas. Serve them warm or hot with tomato/hot sauce or chutney. Our 5 year old loved them.
Tips
1. You can use just maida instead of a mix of flours.
2.The stuffing and spices can be anything of your choice though adding potatoes gives them a good texture.
3.You can reduce or avoid the green chillies if you prefer it less spicy.
4. We used red potatoes but you could use the regular ones too.
5. You can try baking them in an oven instead of deep frying.
