- At first peel the potato , and cut it into small cubes. Cut the cauliflower florets into small cubes and wash them throughly. Keep it aside.
- Then in a kadai heat a tsp of vegetable oil . When the oil becomes hot fry the cumin seeds, when it become fragnant pour the vegetables and fry it well. Then add the ginger pste, chopped green chillies and dry massalas. Fry it very well in medium flame.
- Now add water to cook the vegetables, add sugar, salt according to taste. Then cover it with a lid and turn the gas to medium-low flame. Stirr it frequently. When the vegetables are completely cooked stirr it very well.
- Make sure that the stuffing become dry. Now turn off the gas and let it cool completely. On other hand in a deep bowl take whole wheat flour, all purpose flour, salt and vegetable oil and mix itbwith dry ha very well untill the mixture can hold a shape.
- The well you knead, more crisier it will be, then knead the mixture with lukewarm warer .
- Form a semi soft dough, covered it and keep it for 15 minutes . Then make 5 balls or more from it as per your choice. Then roll it in to circles. It should be very thin. Then cut it into half and then join the lower edges of the samosas with wet fingers
- And ill it with the filling and seal the samosa edges completely. Then turn on the gas and heat a kadai well, then add oil for deep frying.
- Then add the samosas in to it and fry it untill it becomes golden brown. While pouring the samosas into the oil, the oil should be little warm, because samosa should not be fried into hot oil.
- After frying serve it with tomayo ketchup , ginger tea and enjoy.
Potato and cauliflower stuffed samosa
#myrecipe
By Basabdutta Das
Dec, 11th
640
Servings
5 persons
Cook Time
1 hr and 30 minutes
Ingredients
13
- 15
Ingredients
- Potato
- Cauliflower
- Whole cumin
- Turmeric powder
- Red chilli powder
- Cumin powder
- Corriandar powder
- Green chilli
- Ginger paste
- Whole Wheat flour
- All purpose flour
- Salt
- Sugar
- Vegetable oil
- Vegetable oil
Instructions
Notes/Tips
Knead the dry flour with oil very well. Pour the samosas into little warm oil, unless it will burn.
