Oneeda's Kitchen Blog

Samosas Calcutta Style

Posted on: March 20, 2010

For cover: 1/2 tbsp. coriander finely chopped
2 cups plain flour 1/2 tsp. amchoor (dried mango) powder
3 tbsp. melted ghee 1/2 tsp. garam masala
salt to taste 1/4 tsp. turmeric
salt to taste
For filling: 1/2 tbsp. raisins
1 cup cauliflower 1 tbsp. cashew pieces
2 cups potatoes boiled 3-4 pinches asafoetida
6-7 green chillies 1 tbsp. oil
1 tsp. ginger grated oil for deep frying
1 tsp. panchpuran

Sift flour and salt together. Add ghee and mix well. Add water to knead a soft dough.
Cover with moist cloth and keep aside for 30 minutes. Brush liberally with ghee, knead, cover again and keep aside.
For filling:
Grate cauliflower, mash potatoes and finely chop green chillies. Heat oil, add cashews and fry till light golden. Add panchpuran and allow to splutter, add cauliflower.
Add all other ingredients and mix well. Take off fire. Keep aside.
To proceed:
Make small balls, the size of small lemons, from dough. Knead one into thin chappati
about 5″ diameter. Cut into half, take one, fold into cone, seal edge with some water.
Fill with one tbsp. filling, seal open edges to form triangular pyramid. Seal edges and
corners well with moist fingers. Make four or five, deep fry in hot oil till golden and crisp.
Repeat for all filling and dough. Serve hot with green and tamarind chutneys.


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