Posts Tagged Samosa

Samosa (Tinned Mutton and Potatoes)

Ingredients:

For the Stuffing/ Filling

  1. 1 tinned mutton
  2. 1 cup Mixed Vegetable
  3. 2 Potatoes (Medium sized)
  4. Garlic Paste 1 tbsp
  5. Salt
  6. Sarso 1/4 tsp
  7. Jeera 1/2 tsp
  8. Methi seeds 4
  9. Oil
  10. 1 onion
  11. Ginger 1/4 tsp
  12. Curry leaves 1 stock
  13. 1 cup water
  14. Masala
  15. Tumeric Powder

Other Ingredients:

  1. 2 cups Flour
  2. Oil to fry
  3. 2  tbsp Butter or oil
  4. Salt
  5. Jeera 1/4 tsp
  6. 1 tsp baking powder
  7. Water

Method For the Stuffing/Filling

  1. Cut the mutton tin and take out the lamb meat from the tin.
  2. Rinse the Mixed Vegetables, drain out the water and keep it aside.
  3. Use a food peeler to take off a thin layer of skin off the Potatoes. Rinse it and slice it in thin pieces.
  4. Take off the onion skin and cut it into pieces.
  5. Heat oil and splatter in Jeera, Methi and Sarso. After a few seconds add the onion pieces  and ginger.
  6. Add the curry leaves and garlic and stir till garlic is brown.
  7. Add the potatoes, mutton and the mixed vegetables, masala and tumeric.
  8. Add water and salt and cook till potatoes are tender and cooked.
  9. Cook this and keep it aside to cool while we make the dough ready.

For the dough:

  1. Sieve the flour and add 2 tbsp butter, salt, jeera and baking powder.
  2. Rub this mixture softly with the palm of your hands for 5 to 10 minutes.
  3. Pour water and make a dough.
  4. Sprinkle some oil and knead the dough for 2 to 3 minutes.
  5. Make 1 inch diameter balls with the dough.
  6. Roll the dough with a rolling pin, pour 1 to 2 tbsp of filling and wrap it close.
  7. Repeat step 6 for all the dough and make samosa’s.
  8. Heat oil and deep fry the samosa till golden brown and crispy.
  9. Serve with drinks and chutney.
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Rating: 10.0/10 (2 votes cast)
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Rating: +1 (from 1 vote)

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Samosa (Chicken Luncheon and Potatoes)

Ingredients:

For the Stuffing/ Filling

  1. 1 tin Chicken luncheon
  2. 1 cup Mixed Vegetable
  3. 2 Potatoes (Medium sized)
  4. Garlic Paste 1 tbsp
  5. Salt
  6. Sarso 1/4 tsp
  7. Jeera 1/2 tsp
  8. Methi seeds 4
  9. Oil
  10. 1 onion
  11. Ginger 1/4 tsp
  12. Curry leaves 1 stock
  13. 1 cup water
  14. Masala
  15. Tumeric Powder

Other Ingredients:

  1. 2 cups Flour
  2. Oil to fry
  3. 2  tbsp Butter or oil
  4. Salt
  5. Jeera 1/4 tsp
  6. 1 tsp baking powder
  7. Water

Method For the Stuffing/Filling

  1. Take out the Luncheon from the tin and cut it into 1 cm cubes.
  2. Rinse the Mixed Vegetables, drain out the water and keep it aside.
  3. Use a food peeler to take off a thin layer of skin off the Potatoes. Rinse it and slice it in thin pieces.
  4. Take off the onion skin and cut it into pieces.
  5. Heat oil and splatter in Jeera, Methi and Sarso. After a few seconds add the onion pieces  and ginger.
  6. Add the curry leaves and garlic and stir till garlic is brown.
  7. Add the potatoes, luncheon pieces and the mixed vegetables, masala and tumeric.
  8. Add water and salt and cook till potatoes are tender and cooked.
  9. Cook this and keep it aside to cool while we make the dough ready.

For the dough:

  1. Sieve the flour and add 2 tbsp butter, salt, jeera and baking powder.
  2. Rub this mixture softly with the palm of your hands for 5 to 10 minutes.
  3. Pour water and make a dough.
  4. Sprinkle some oil and knead the dough for 2 to 3 minutes.
  5. Make 1 inch diameter balls with the dough.
  6. Roll the dough with a rolling pin, pour 1 to 2 tbsp of filling and wrap it close.
  7. Repeat step 6 for all the dough and make samosa’s.
  8. Heat oil and deep fry the samosa till golden brown and crispy.
  9. Serve with drinks and chutney.
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Rating: 0.0/10 (0 votes cast)
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Rating: 0 (from 0 votes)

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Samosa (Tin Tuna Fish and Potatoes)

Ingredients:

  1. 1 Tin Tuna
  2. 2 Potatoes
  3. Salt to taste
  4. oil to fry
  5. Garlic paste 1 tbsp
  6. Ginger paste 1/4 tsp
  7. Methi 5 to 6 pcs
  8. Jeera 1/4 tsp
  9. Sarso 1/4 tsp
  10. Curry leaves 5 to 6 pieces
  11. Masala 1 tbsp
  12. Tumeric 1/2 tsp
  13. 2 Tomatoes
  14. 1 onion
  15. Fresh Chillies chopped in pieces
  16. 1/4 cup Mixed vegetables (optional)

Other Ingredients:

  1. 2 cups Flour
  2. Oil to fry
  3. 2  tbsp Butter or oil
  4. Salt
  5. Jeera 1/4 tsp
  6. 1 tsp baking powder
  7. Water

Method for the filling

  1. Take off the onion skin and cut it lenghtwise  in thin long pieces.
  2. Use a vegetable peeler to take a thin layer of skin off the potatoes, rinse the potatoes and cut it into 1 cm cubes.
  3. Rinse the tomatoes and cut it into very small cubes.
  4. Cut the Tinned tuna.
  5. Heat oil and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso, and stirr.
  6. After a few seconds add garlic and curry leaves. Fry this till garlic is light brown.
  7. Add masala, tumeric, potatoes, chillies and salt and mix well. Add 1 cup of water and let it boil for 5 minutes.
  8. Add the tuna fish and Tomatoes and cook till Potatoes are tender and water is evaporated.
  9. Keep this aside to cool while preparing the dough.

For the dough:

  1. Sieve the flour and add 2 tbsp butter, salt, jeera and baking powder.
  2. Rub this mixture softly with the palm of your hands for 5 to 10 minutes.
  3. Pour water and make a dough.
  4. Sprinkle some oil and knead the dough for 2 to 3 minutes.
  5. Make 1 inch diameter balls with the dough.
  6. Roll the dough with a rolling pin, pour 1 to 2 tbsp of filling and wrap it close.
  7. Repeat step 6 for all the dough and make samosa’s.
  8. Heat oil and deep fry the samosa till golden brown and crispy.
  9. Serve with drinks and chutney.

Notes:

I have used the brunswick brand of tinned tuna fish.

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Rating: 5.0/10 (2 votes cast)
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Rating: +4 (from 4 votes)

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