Vegetarian Samosa Ingredients:

For the Samosa stuffing:

• 2 cups boiled and cubed potatoes
• 1/4 cup cooked green peas
• 1/2 tsp Garam Masala
• 1/2 tsp salt
• 1/4 tsp Red chili powder
• 1/4 tsp Ginger paste
• 1/4 tsp fennel seeds or powder

For the Samosa covering:

• 1 cup plain flour
• 1/2 tsp salt
• 1 tbsp oil
• Water to form dough
• Oil for deep frying

How to make Vegetable Samosa

• Mix flour, salt and 1tbsp oil.
• Add water little by little, form tight dough and keep aside.
• Mix all the stuffing ingredients together in a bowl.
• Take a lime sized ball of dough and roll out in a circle of about 6? diameter on a rolling board using a rolling pin.
• Cut the round into half, each half makes one Samosa.
• Add a big tablespoonful of the stuffing on one piece, fold into a triangle, holding the stuffing in carefully.
• Press the edges together to seal.
• Form all the Samosas in the same way
• Heat oil for frying and keep it on medium heat
• Add the Samosas into the hot oil and fry on both sides till they are golden brown
• Remove and drain well.

Tags: easy, iftar recipes, recipe, samosa recipes, vegetable, vegetarian, vegetarian samosa

Ingredients

• Samosas
• 1 Large potato
• 1 Small onion
• 1/2 tsp Ginger
• 1 clove Garlic, chopped
• 1/4 tsp Coriander seeds
• 1 tsp Curry powder
• 1/4 tsp Ground cumin
• 1/4 tsp Ground allspice
• 1/2 tsp Cinnamon
• Salt and pepper
• 1/4 cup Chicken stock
• 1 pkg 2 9-rounds store bought, raw pie dough
• 1 Egg, beaten with splash of water

Dipping Sauce

• 2 cloves Garlic
• 1 piece half Inch ginger
• 1 bunch Fresh mint, leaves removed from stems
• 1 tsp Sugar
• Salt
• Juice of two limes
• 1 tbsp Water

How to make Baked Samosa:

• Preheat oven to 400 degrees.
• Cook the potatoes in a large saucepan of boiling, salted water until tender. Drain and reserve in same pot you cooked them in.
• In lg skillet over med high heat, add evoo.
• Add onion and cook until soft, 3-4 minutes, then add ginger, garlic, coriander seeds, curry powder, cumin, cloves, cinnamon, salt and pepper, cook about 2-3 minutes.
• Remove from heat and let cool.
• On a lightly floured surface, unroll both doughs.
• Cut each dough round into 8 equal wedges.
• Spoon 1 tsp of the potato filling onto the middle of each wedge.
• Brush edges with egg wash and fold up, bringing three points to each other, then pinching at the seams to form a small pyramid.
• Brush outside of each samosa with the egg wash and trans to baking sheet. Bake 15-20 minutes, until golden brown.

For dipping sauce:

• Place garlic and ginger in processor and pulse until finely chopped.
• Add mint, cilantro, sugar, salt, lime juice, and puree until ground.
• Add water and evoo pulse to combine.

Tags: baked, baked samosa, iftar recipes, low fat samosa, oven, recipe, samosa recipes

Chicken Samosa Ingredients:

For Dough:

• 2 cups of All-Purpose Flour (Maida)
• ½ tsp. Salt
• 2 tbsp. Clarified Butter (Ghee) or Cooking Oil
• ¼ tsp. Cooking Oil
• 4 tbsp. Water

For Filling:

• 2 cups of Boneless Chicken (cubed)
• 1 large Onion (chopped)
• 2 medium Potatoes
• 1 tsp. Ginger Paste (Pisi Adrak)
• 1 tsp. Garlic Paste (Pisa Lehsan)
• 3 tsp. Garam Masala Powder
• 1 tsp. Cumin Seeds (Saabut Sufaid Zeera)
• 1 tsp. Red Chilli Powder (Pisi Lal Mirch)
• 1 tsp. Turmeric Powder (Pisi Haldi)
• 3 tsp. Salt
• 8 tbsp. Olive Oil

How to make Chicken Samosa:

• Sift the all-purpose flour and salt together in a bowl or dish.
• Add the 4 tbsp. of oil to flour and salt and mix it in well with your hands until the mixture resembles coarse breadbrumbs.
• Add in the water and mix well with hands into a dough to form a stiff ball.
• Take the dough ball out of the dish and put it onto a clean counter surface. Knead the dough well with hands until it turns into a smooth dough. Form it into a round ball.
• Rub the ball with another ¼ teaspoon of oil and cover it with plastic wrap or a plastic bag.
• Set it aside for atleast 30 minutes to let it rise.
• Mix the ginger paste, garlic paste, cumin seeds, pisa garam masala , red chilli powder, turmeric powder, and salt with 4 tablespoons of the olive oil. Mix it into a paste.
• Mix the spices with the cubed chicken and marinate it in the refrigerator for 2 hours.
• Seperately in a frying pan saute the chopped onion with 4 tablespoons of the olive oil until it is golden brown.
• Add in the marinated chicken and mix.
• Cover and let it cook on medium heat for about 20 minutes by stirring occasionally in between.
• Add in the diced potatoes and mix.
• Cover and let it cook for another 15 minutes or until the potatoes are done. Take off heat and let it cool.
• Knead the pastry dough again with hands and divide it into eight balls.
• Keep all balls covered while you work on one at a time.
• Roll each ball out into a 7 inch (18 cm) round.
• Cut it in half with a knife.
• Pick up one half and form a cone out of it, making a ¼ inch wide (5 mm), overlapping seam.
• Glue the seam together with a little water.
• Fill the cone with about 2 ½ tablespoons of the potato mixture.
• Close the top of the cone by sticking the open edges together with a little water.
• Again, your seam should be about ¼ inch (5 mm) wide.
• Press the top seam down with the prongs of a fork or flute it with your fingers.
• Repeat this process for each remaining balls.
• Heat about 1 ½ to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame.
• When the oil is hot, put in as many samosas as the pan will hold in a single layer.
• Fry slowly, turning the samosas frequently until they are golden brown and crisp.
• Put each fried samosa on a paper towel to absorb any access oil.

Tags: chicken, Chicken Samosa, iftar recipes, recipe, samosa recipes

Dal Kachori Ingredients:

• 3/4th cup skinless dried black beans (urad)
• 4 cups Flour (atta)
• 1 green chili chopped
• 1/2tsp Salt
• Oil for deep frying
• 1tbsp anise seeds (Saunf)
• 1tsp coriander seeds
• 1tsp white cumin seeds
• 1/2tsp red chili powder
• 1/4th tsp asafoetida powder

How to make dal Kachori:

• Soak the beans in water overnight then rinse and drain.
• Sift the flour and gradually add enough water to make soft dough.
• Cover the dough with damp cloth and leave for 30 minutes.
• Grind the drained beans with the chili powder, salt and spices to make stuffing.
• Mix well and divide it into 16 equal portions.
• Divide the dough into 16, using wet hands, and smear each portion with a little oil.
• Flatten and roll out into 2inch round.
• Wrap one portion of stuffing in each round and roll into a smooth ball, using greased hands.
• Flatten and roll into a 3-4 inch round.
• Heat plenty of oil in a deep frying pan or a kadhai.
• Now lift the rolled kachori and carefully slip it into the hot oil.
• Immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
• This should take only a few seconds.
• Flip the kachori over and cook the other side until golden brown.
• Serve the dal kachori hot with chutney.

Tags: dal, iftar recipes, kachori, moong, recipe

Chana Dal Samosa Ingredients:

• 1cup chana dal
• red chilly-1tsp
• black pepper powder- ½
• aniseed- ½ tsp
• cumin seed- ½ tsp
• clove powder- 1tsp
• cinnamon stick – 1
• garam masala-1tsp
• 1tsp amchoor,
• 1tbs chat masala,
• salt to taste
• oil for frying.

For The Dough:

• 1 cup fine flour
• 2tbsp oil,
• salt
• water.

How to make Chana dal Samosa:

• Soak the dal till 6 hour.
• Now grind it with asafetida.
• Take a bowl add fine flour, oil, salt water and make a stiff dough and set a side.
• Heat the oil into a kadahi now add aniseed, cumin seed, , red chilly and cook for a minutes.
• Now add chana dal now fry for fifteen minutes.
• Add garam masala, chat masala, amchoor, clove, cinnamon stick salt and and set aside.
• Cut the dough into small pieces and make a round cake now fold it from middle and make a semi circle.
• Fold it into conical shape and stuff dal mixture.
• Heat the oil into kadahi now deep fry all samosa till it turn golden brown.

Tags: chana, dal, iftar recipes, recipe, samosa recipes