INGREDIENTS
Samosa dough :-
Wheat flour – 60 gm
Salt – a pinch
Cow ghee’s – 1 tsp
Water – 2 tbsp
For fillings :-
Mushroom – 50 gm
Onion – 40 gm
Green chilli – 1
Coriander leaves – a spring
Oil – 1 tsp
Garam masala – ¼ tsp
Salt – ½ tsp
Black pepper powder – ¼ tsp
Red chilli powder – ¼ tsp
Mango powder – ½ tsp
METHOD
- Sieve the flour & salt together.
- Rub in the melted ghee & see that it leaves an impression when the fist is closed.
- Add a little water at a time for uniform hydration & knead to a satiff dough. Cover with a moist muslin clothe & keep aside for ½ hour to devlop the gluten.
Filling :–
- Chop the onion, mushrooms, green chilli & coriander leaves. Mixed them together.
- Saute the onion in a oil to a golden brown colour. Add the other vegetables, lightly brown them & add seasonings.
For samosa : –
- Divide the dough into three equal balls. Rol each very thinly & cut the round into to halves with a knife.
- Shape each half into a cone, place filling & to seal the edges moisten then with meda paste.
- Slit a little on top to allow steem to escape.
- Bake at 220’c for first 10 minutes & then at 180’ c till golden brown in colour.
Serve hot with coriander chutney.
