Boote ke samosa
Boote ke samosa
*ingredients
4 tablespoon whole green gram, soaked
2½ cup refined flour
3 tablespoon oil plus for deep frying
1½ tablespoon green chilli paste
Salt to taste
1 tablespoon lemon juice
*Method
1. Add 2 tbsp of oil and half a cup of water to the refined flour and Knead to make a moderately firm dough . Cover with the damp clothes and set aside for thirty minutes.
2. Heat 1 tablespoon of olive oil in a non stick pan; add the green chilli paste and saute for 2 minutes. Add the green gram, salt and half a cup just enough water to cook the gram. Cover and cook till dry. Saute the mixture for 3 or 4 minutes. Stir the lemon juice
3. Divide the dough into 4 equal portions and roll each porition out into an elongated Puri. Cut each puri in half and shape each half into a cone.Stuff the accounts with the green gram mixture and seal the edges with a little water.
4. Heat the oil in a kadai and deep fry the samosa still crisp and golden.Drain on absorbent paper. Serve hot with chutney.
4 tablespoon whole green gram, soaked
2½ cup refined flour
3 tablespoon oil plus for deep frying
1½ tablespoon green chilli paste
Salt to taste
1 tablespoon lemon juice
*Method
1. Add 2 tbsp of oil and half a cup of water to the refined flour and Knead to make a moderately firm dough . Cover with the damp clothes and set aside for thirty minutes.
2. Heat 1 tablespoon of olive oil in a non stick pan; add the green chilli paste and saute for 2 minutes. Add the green gram, salt and half a cup just enough water to cook the gram. Cover and cook till dry. Saute the mixture for 3 or 4 minutes. Stir the lemon juice
3. Divide the dough into 4 equal portions and roll each porition out into an elongated Puri. Cut each puri in half and shape each half into a cone.Stuff the accounts with the green gram mixture and seal the edges with a little water.
4. Heat the oil in a kadai and deep fry the samosa still crisp and golden.Drain on absorbent paper. Serve hot with chutney.
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