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A1 : Indian Slim Fry
Food
1
Samosa Pockets
50 English
MC35J8085PT_TL_DE68-04346F-00_EN.indd 50
Serving size
4 pieces
Maida (all-purpose flour) - 1 cup, Oil - 2 tbsp.,
large pinch ajwain (optional), enough water to
knead the maida, salt to taste, oil for brushing
For the filling:
Boiled potatoes - 2 ea (crumble), Boiled peas
-
/
1
4
powder - 1 tbsp., Coriander powder -
Pinch cumin powder, Pinch kasuri methi, Dash
of lemon juice, Pinch of garam masala, Chopped
coriander leaves, Salt to taste
Mix the maida with salt, oil, ghee and ajwain, combine to form a
crumbly mixture. Now slowly add enough water to make pliable
dough, not too soft. Divide the dough and shape into balls. Keep
aside covered with moist cloth for 15-20 minutes. Now prepare
the filing for the samosa by mixing all the ingredients for filling.
Divide the dough into 4 equal parts and make into balls. Roll each
ball into 6 inch diameter circles and cut each circle in half. Spread
the paste lightly all along the edge of one semicircle. Spread
potato filling in centre leaving the edges fold it into triangle
shape pockets or desired shape seal the edges with a little water.
Continue filling the rest of the Samosa Pockets. Now Keep the
4 Samosa Pockets on the crusty plate and brush all sides with
vegetable oil. Put the crusty plate on high rack and press start.
When beep, turn the side and press start.
Ingredients
cup, Grated ginger -
/
1
4
tbsp., Red chilli
/
tbsp,
1
2
2015-01-16
6:50:44
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