Samosa Saag Recipe

Samosa-300x280-1

Samosa Saag

Ingredients

(For Samosa)

Plain flour : ½ cup

Oil : 4 tbsp

Salt : According to taste

Potatoes (boiled) : 4

Cumin seeds   : ½ tsp

Coriander seeds : ½ tsp

Aniseeds : ½ tsp

Carom seeds : ¼ tsp

Red chilli powder : ½ tsp

Dry mango powder : ½ tsp

Turmeric powder : ¼ tsp

Mint powder : ¼ tsp

Green chillies, chopped : 1

Coriander leaves, chopped : 2 tsp

Oil : 2 tbsp + for frying

(For Saag)

Gram flour : 4 tbsp

Water : 3 cups

Oil : 1 tbsp

Mustard seeds : 1 tsp

Curry leaves : 10

Salt : According to taste

Rock salt : ¼ tsp

Red chilli powder : ½ tsp

Dry mango powder : ½ tsp

Turmeric powder : ¼ tsp

Asafoetida : 2 pinch

Cloves : 3

Pepper corns : 3

Coriander seeds : ½ tbsp

Green chilies : 1

Coriander leaves : ¼ cup

Method

(For Samosa)

Mix plain flour, oil, carom seeds, salt and knead into a normal dough with required amount of water. Cover the dough with wet cloth and keep aside for 15-20 minutes.

Mash the potatoes in a bowl. Mix salt, cumin seeds, coriander seeds, aniseeds, red chilli powder, dry mango powder, turmeric powder, mint powder, chopped green chillies and coriander leaves.

Heat 2 tbsp of oil and pour it in the mixture. Mix well.

Make small roti of 5 inch diameter, cut into half. Brush the ends with water. Slowly join the ends to make a conical shape.

Fill the mixture inside the cone and apply water on the ends and join the open ends tightly.

Now fry them in preheated oil on medium flame for 10-15 minutes or till it becomes crisp and golden brown.

Serve hot with saag.

(For Saag)

Mix gram flour with water and make a liquid mixture without lumps.

Heat oil in a cooker. Add mustard seeds and curry leaves. Allow it to crackle.

Add liquid mixture and stir well for 5 minutes.

Add salt, rock salt, red chilli powder, dry mango powder, turmeric powder, and asafoetida and mix well. Close the lid of the cooker and allow the whistle to blow once on high flame.

Grind cloves and pepper corns.

Open the lid, add coriander seeds, grinded powder, chopped green chillies, coriander leaves and mix well.

Cook on low flame for 15 minutes, add water if required.

Serve with samosa.

Recipe by Pooja Ahuja

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