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COCKTAIL GOBI SAMOSA FOR THE DOUGH: Ingredients: 3/4 cup plain flour [maida] 1/4 cup fine semolina 1/4 tea spoon salt A pinch baking powder
Vegetable filling: Medium cauliflower grated 2 cups 1 boiled potato---mashed coarsely 1/2 cup 1/2 inch/ 1 centimetre piece fresh grated ginger 1/2 teaspoon red chilli powder salt to taste 3 tbsp oil 1 tsp roasted groung cumin seeds 1/4 tsp dry mango powder 1 tbsp each raisins and cashew's chopped 2 green chillies de-seeded and finely chopped 1/4 tsp sugar.
1. Sift flour,semolina, salt and baking powder into a bowl. Rub in ghee or butter. Add a few tbsp's of cold water to form a firm dough. Knead for 5 to 7 minutes until the dough becomes smooth and elastic. Cover the dough and keep aside for 30 minutes or longer. 2. To prepare the filling, heat 3 tbsp oil in a pan, remove from heat. Add ginger,salt,red chilli powder,ground cumin seeds and dry mango poweder. 3.Return to heat. Add cashew's. Cook for a few seconds. Add potatoes stir for a few seconds. Add cauliflower, mix well. Add sugar and green chillies. 4. Cover and cook on low heat till the cauliflower is cooked. Make the filling spicy if u like. Keep aside. 5. Make lemon sized balls of the dough. Roll out into thin rounds. Cut each circle in half. Brush some water on the straight edges. Pick up the half circle and form a cone shape, overlapping straight edges and pressing firmly to seal the seam. Fill cone 2/3 with the filling about 1 tbsp of the filling in each cone. 6.Press together to make a secure joint. 7. Deep fry in medium hot oil till golden. Serve with mint or tamarind chutney.
ean 9781849752008 title popcorn treats sku st 1849752001 product category books comics ... more
magazines about speedy hen ltd by continuing with this checkout and ordering from speedy hen you are accepting our current terms and conditions details of which can be found by clicking here author biography a lawyer and masterchef finalist in 2007 hannah miles has developed a second career as a cake maker and food writer she has a monthly column in country kitchen and country town house magazines and writes f