Samosa

 

Samosa is a stuffed pastry and a popular snack in South Asia, veg samosa recipe is stuffed with vegetables. vegetable samosa recipe is a common Indian appetizer recipe.

Ingredients:

 

For cover:

Plain flour (maida) – 1 cup

Warm oil – 2 tbsp

Water to knead dough

 

For filling:

Potatoes (large boiled, peeled, mashed) – 2

Onion (finely chopped) – 1

Green chillies (crushed) – 2

ginger (crushed) – 1/2 tsp

Garlic (crushed) – 1/2 tsp

Coriander (finely chopped) – 1 tbsp

Lemon juice – 1/2

Turmeric powder – 1/2 tsp

Garam masala – 1/2 tsp

Coriander seeds crushed – 1/2 tsp

Red chilli powder – 1 tsp

Salt to taste

Oil to deep fry

 

Method:

 

For dough:

• Add oil, salt and little water with flour, mix well till crumbly.
• Add more water little by little, kneading into soft pliable dough.
• Cover with moist cloth, keep aside for 15-20 minutes.
• Beat dough on worksurface and knead again. Re-cover.

 

For filling:

• Heat little oil, add ginger  garlic paste, coriander seeds, green chilli
• Stir fry for a minute, add onion till golden brown.
• Add coriander, red chilli, garam masala, lemon juice, turmeric powder and salt
• Stir fry for 2 more minutes and add potatoes.  Stir further 2 minutes. Cool. Keep aside.

 

To proceed:

• Make a thin 5″ diam. round with some dough.
• Cut into two halves. Run a moist finger along diameter.
• Join and press together to make a cone.
• Place a tbsp. of filling in the cone and seal third side as above.
• Make five to six. Put in hot oil, deep fry on low to medium till light brown.
• Do not fry on high, or the samosas will turn out oily and soggy.
• Drain on rack or kitchen paper.
• Samosa is ready. Serve hot

 

Nutritional Facts:

 

• Potato is rich in potassium
• Potatoes are rich in Vitamin C. Typically, 100 gm of potato will contain about 17 mg of Vitamin C.
• High vitamin C content in lemons treats infections like asthama, tonsillitis and sore throat.
• Lemon helps to treat problems associated with urinary tract infections
• Garlic has been touted to treat is the cold
• It raises our HDL (good) cholesterol levels, prevents LDL (bad) cholesterol from building up on arterial walls
• Ginger may slow the growth of colorectal cancer cells.
• Ginger has anti-inflammatory properties and is a powerful natural painkiller

 

Mirchi vada

 

Mirchi vada is most eaten amazing indian snack or fry side indian snack recipes. Learn how to make Mirchi vada snack food in our quick and easy recipes for snacks section. Huge varieties of chillies are found in the market.  An eight inch long variety is best

Ingredients for mirchi vada:

 

Large green chili – 16 nos.

Boiled potatoes – 500 gms.

Red chili powder – 1 tbsp.

Garam masala powder – 1 tsp.

Chaat masala – 1 tsp.

Chopped green coriander – 1 tbsp.

Salt As per taste

 

Batter:

Gram flour – 200 gms.

Baking powder – 1 tsp.

Red chili powder – 1 tsp.

Oil for deep frying

Salt To taste

 

Method for the preparation of mirchi vada:

 

1. Slit green chilies and remove the seeds.

2. Peel and grate the boiled potatoes and add red chilli powder, chaat masala, green coriander, Garam Masala Powder and salt. Now mash all together and mix well. Divide this to 16-17 equal portions.

3. Stuff a little of this mixture into the green chilies and also cover the chilies with

this potato mixture.

4. Now prepare a thick batter using gram flour, baking powder, red chili powder,

salt and about 1 cup of water. Keep the batter for about 10 minutes.

5. Heat oil in a Kadhai to a moderate temperature. Dip stuffed green chilies into

the gram flour batter and deep fry until golden brown.

6. Mirchi vada is ready. Serve hot with coconut chutney.

 

Tip: Select large sized green chilies for this recipe. It will not only give it a nice definite shape but also would not be very hot.

 

Nutritional facts:

 

• Many people avoid chillies but it has Vitamins A, C and E
• potato is rich in potassium
• Potatoes are rich in Vitamin C. Typically, 100 gm of potato will contain about 17 mg of Vitamin C.
• Potato contains about 17% starch and it is one of the best natural sources of starch