My 9-year old loves samosas. But unfortunately she can't enjoy the ones which are store bought because she can't tolerate the heat and spice. Mildly spiced ones are not available anywhere neither can they be customized, so I took on myself to do that job for her! I absolutely surprised her by making these yummy samosas to suit her taste and she gobbled up a lion's share to my delight! There were hardly any remaining for me in the end but thats okay I guess. Even S was impressed and complimented me (albeit in hushed tones) saying that they were better than the ones from the restaurant/store!!
That reminds me that these samosas should be on their way to 'Kid's Delight - Restaurant Recreation' happening at Versatile Kitchen initiated by Srivalli.
There are umpteen recipes on the net about this recipe and here is my take on it.
Ingredients -
For the outer cover -
Maida 1 1/2 cups
Sooji/Semolina/Rava 1 Tbsp
Ghee/Oil 1 Tbsp
Salt 3/4 tsp
Ajwain/Vamu 1/4 tsp
Lemon Juice 2 tsp
Warm Water to knead the dough as required
For the Filling -
Mixed Vegetables (Cabbage, Carrot, Peas, Beans) Chopped and Boiled 2 cups in all
Potatoes Boiled and Cubed 1/4 cup
Amchur Powder 1 tsp
Mirchi Powder 1/4 tsp
Garam Masala 1/2 tsp
Pudina / Mint Finely minced 1 Tbsp (I used 1 Tbsp Dry mint powder)
Coriander seeds 1 tsp
Fennel / Saunf (Optional) 1/4 tsp
Turmeric 1/2 tsp
Salt as per taste
Coriander leaves finely chopped 2 Tbsp
Lemon Juice as per taste (Optional)
Seasoning (Oil 1 Tbsp, Mustard seeds 1 tsp, Jeera 1/2 tsp)
3 cups of Oil for deep frying
Method Of Preparation -
Dough Preparation -
In a mixing bowl, add maida, sooji, salt and ajwain. Mix well and rub in the ghee/oil so that it is well incorporated.
Add warm water and knead into a stiff dough (like chapati dough). I would like to cling wrap the dough and set aside for 15-20 min. (Or just cover the dough so it doesn't dry up).
Meanwhile, lets prepare the filling..
To Prepare the Filling -
In another bowl, add the chopped and boiled vegetables add all the other ingredients except the seasoning and lemon juice.
In a heated sauce pan, add oil and the rest of the seasoning. After the mustard seeds splutter, add the vegetable mixture and cook until the mixture is dry.
Remove from fire and squeeze in some lemon juice and mix well.
To Prepare Samosas -
Pinch a gooseberry sized dough and roll out thin circles. With a sharp knife, Cut the circle into equal halves.
On each half, apply water and make a cone/triangle shape and press well so that the edges are sealed properly.
Fill in about a tablespoon of the vegetable filling and seal the edges by applying water.
Keep them covered while the oil is heated in a kadai/wok.
Gently slide these in moderately hot oil and fry them in low-medium heat. Drain them on to kitchen paper towels when they get a golden brown hue.
Continue frying them in batches and serve them hot with chutney of your choice.
Here is the event logo....
Preparation Time 1 hr
Makes 16 Samosas
That reminds me that these samosas should be on their way to 'Kid's Delight - Restaurant Recreation' happening at Versatile Kitchen initiated by Srivalli.
There are umpteen recipes on the net about this recipe and here is my take on it.
Ingredients -
For the outer cover -
Maida 1 1/2 cups
Sooji/Semolina/Rava 1 Tbsp
Ghee/Oil 1 Tbsp
Salt 3/4 tsp
Ajwain/Vamu 1/4 tsp
Lemon Juice 2 tsp
Warm Water to knead the dough as required
For the Filling -
Mixed Vegetables (Cabbage, Carrot, Peas, Beans) Chopped and Boiled 2 cups in all
Potatoes Boiled and Cubed 1/4 cup
Amchur Powder 1 tsp
Mirchi Powder 1/4 tsp
Garam Masala 1/2 tsp
Pudina / Mint Finely minced 1 Tbsp (I used 1 Tbsp Dry mint powder)
Coriander seeds 1 tsp
Fennel / Saunf (Optional) 1/4 tsp
Turmeric 1/2 tsp
Salt as per taste
Coriander leaves finely chopped 2 Tbsp
Lemon Juice as per taste (Optional)
Seasoning (Oil 1 Tbsp, Mustard seeds 1 tsp, Jeera 1/2 tsp)
3 cups of Oil for deep frying
Method Of Preparation -
Dough Preparation -
In a mixing bowl, add maida, sooji, salt and ajwain. Mix well and rub in the ghee/oil so that it is well incorporated.
Add warm water and knead into a stiff dough (like chapati dough). I would like to cling wrap the dough and set aside for 15-20 min. (Or just cover the dough so it doesn't dry up).
Meanwhile, lets prepare the filling..
To Prepare the Filling -
In another bowl, add the chopped and boiled vegetables add all the other ingredients except the seasoning and lemon juice.
In a heated sauce pan, add oil and the rest of the seasoning. After the mustard seeds splutter, add the vegetable mixture and cook until the mixture is dry.
Remove from fire and squeeze in some lemon juice and mix well.
To Prepare Samosas -
Pinch a gooseberry sized dough and roll out thin circles. With a sharp knife, Cut the circle into equal halves.
On each half, apply water and make a cone/triangle shape and press well so that the edges are sealed properly.
Fill in about a tablespoon of the vegetable filling and seal the edges by applying water.
Keep them covered while the oil is heated in a kadai/wok.
Gently slide these in moderately hot oil and fry them in low-medium heat. Drain them on to kitchen paper towels when they get a golden brown hue.
Continue frying them in batches and serve them hot with chutney of your choice.
Here is the event logo....
Preparation Time 1 hr
Makes 16 Samosas
Posts
Perfect looking samosas Harini. I can wolf down quite a few if you send some my way. :-) Enjoy your weekend.
mouthwatering samosa..
Looking mouthwatering.. i thought baking is ur option.. waiting for nextpost exactly how u can bake with same texture..
Wow...looks sooo perfect and temping samosa...can u pass to me!!!
my all time favourite samosas.loving it
Perfect for tea time.. & looks so so crispy...
My daughter is also intolerant to spicy stuff... now I think I can also make these for her...the samosa shape is also looking perfect.
Samosas look so wonderfully tasty and fulfilling. Looks great.
Deepa
Hamaree Rasoi
Am a diehard fan of these crispy beauties,tempting!
I am a very big samosa fan. I can have any number of samosas at any time.please parcel me some.
Thanks for another entry. Second picture looks better than the first.
Looks perfect. In our house, we all love samosas.
Perfect samosa! I prefer the homemade ones to the gigantic ones we get at stores/restaurants.