Friday 16 October, 2009

Snacks

Mini Samosa

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Ingredients

  • 2 cups of all purpose flour (maida)

  • 1 cup of vegetable oil

  • Salt (depending upon the taste)

  • moong daal (soak 6-8 hrs in Plenty of water with baking soda)

  • 1 tbs red chili powder

  • 1 tbs garam masala

  • 1 tbs coriender powder

  • 1 tbs salt

  • tbs amchur

  • 3-4 pinches asafoetida powder

  • tbs cumin seeds

  • Vegetable oil for frying

Method

  • Grind the moong daal with minimum quantity of water.

  • Add oil in heavy pan.

  • Add cumin seeds, asafoetida powder and daal paste in it.

  • Stir it properly. Add salt, garam masala, coriender powder, chili powder and amchur powder.

  • Stir it until the mixture dried very well.

Preparation for cover

  • Sieve all-purpose flour, add salt.

  • Add vegetable oil (so that you can make bowls) and mix it very well.

  • Then add small quantity of water and make smooth dough.

  • Make small round rolls with dough.

  • Roll it like chapatti (chapatti should be around 4-5 inches in diameter).

  • Cut it into 2 equal halves along the diameter.

  • Put small water along the diameter.

  • Join and press together to make a cone.

  • Place a tbsp. of filling in the cone and seal third side as above.

  • Make five to six. Put in hot oil, deep fry on low to medium till light brown.

  • Do not fry on high, or the mini samosas will turn out oily and soggy.

  • Drain on rack or kitchen paper

  • Serve hot with green chutney.

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