Deconstructed Samosa | Sanjeev Kapoor Khazana

This recipe has all the flavours of a good old samosa - presented in a deconstructed avatar. Great if you cant get the shaping of a samosa right just yet.

DECONSTRUCTED SAMOSA - (Serves - 4)

Ingredients

2 medium potatoes, boiled, peeled and roughly chopped
1 cup refined flour
Salt to taste
1 teaspoon carom seeds
2 tablespoons ghee
2 tablespoons oil + for deep-frying and drizzling
1 teaspoon cumin seeds
2 green chillies, finely chopped
½ inch ginger, finely chopped
¼ cup green peas, boiled and mashed
1 teaspoon roasted and crushed coriander seeds
½ teaspoon dried pomegranate seeds
½ teaspoon chaat masala
½ teaspoon garam masala powder
Fresh coriander sprigs for garnishing

Method

1. To prepare dough, take flour in a bowl. Add salt, carom seeds, ghee and sufficient water and knead into a stiff dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
2. Heat 2 tablespoons oil in a non-stick pan. Add cumin seeds and sauté till fragrant. Add green chillies and ginger and sauté for 30 seconds.
3. Add green peas, potatoes, coriander seeds, pomegranate seeds, salt, chaat masala and garam masala powder, mash and cook for 1-2 minutes.
4. Heat sufficient oil in a kadai.
5. Divide the dough into medium equal portions. Place each portion on the worktop, drizzle some oil on top and roll them out into ½ cm thick sheets. Prick the sheets with a fork and cut into roundels using a medium size serrated cookie cutter.
6. Deep-fry each roundel in medium hot oil till golden and crisp. Drain on absorbent paper.
7. Put some cooked potato mixture on top of each fried roundel.
8. Serve hot garnished with coriander sprigs.

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