Thursday, January 20, 2011

Aalo samosa by chef Zakir

Potatoes                                   2
Refined flour (Maida)                 250 grams
Clarified butter (ghee)                2 tbsp
Crushed red pepper                   1 tbsp
(kuti hoi lal mirh)
Coriander leaves(chopped)        2 tbsp
(hara dhania)    
Mint leaves (chopped)               2 tbsp
Mustard seeds (Rai)                  1/2 tsp
Nigella Seeds (Kalonji)               1/2 tsp
Turmeric powder (haldi)              1/2 tsp
Salt                                          to taste
Carom seeds (Ajwain)                1/2 tsp
Oil                                            for frying

-        Boil the potatoes and then mash them.
-       Then take a bowl, put potatoes, salt, coriander leaves, mint leaves, mustard seeds (rai), nigella seeds (kalonji), turmeric powder (haldi) and crushed red pepper and mix them well.
-       Take flour and add clarified butter, carom seeds (ajwain) and salt in it and mix it, then knead the dough with water into hard dough.
-       Divide dough in to small balls, roll each ball into a oval shape chapatti, then cut it in half to give two parts of each. Then make a cone of each and place the filling in center and seal the edges with flour paste (take flour and water to make a thick paste).
-       Deep fry them on medium flame. 

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