CRISPY
SAMOSAS (20 PIECES)
These
are Punjabi style samosas with thick covering. Same filling may be used
for the “Irani type” samosas with thin covering, toasted sandwiches,
etc.
Filling:
|
treated Nutrela flakes |
1 cup |
|
finely chopped onion |
˝ cup |
|
chili powder |
1 ˝ tsp |
|
Salt |
1 tsp |
|
raw Nutrela flakes |
˝ cup |
|
garam masala |
˝ tsp |
|
lemon juice |
1 tbsp |
|
oil or ghee |
2 tbsp |
Heat
oil, fry onion over low flame till light brown.
Add
treated Nutrela flakes, salt, chili powder, garam masala and lemon juice
Cook
for a few minutes covered and uncovered, till dry.
Covering:
|
flour |
2 cups |
|
melted vanaspati |
5 tbsp |
|
soda bicarb |
˝ tsp |
|
Salt |
1 ˝ tsp |
|
crushed shah jeera |
1 tsp. |
|
approx. water |
7 tbsp |
|
Oil or Vanaspati for deep
frying samosas |
|
Sift
flour with salt and soda bicarb, twice. Heat vanaspati, add to flour and
rub in. Add water and shah jeera covered for about an hour, before use.
Take a small portion and roll out like a thick poorie. Cut it in two
semi-circles. Place filling on each semi-circle and shape into samosas,
taking care that all the edges are well adhered with water. Deep fry
samosas over medium heat, till crisp.