Samosa Sheets: Defrost the sheets and keep them from getting soggy.
Cover the sheets with a moist cloth to avoid dryness.
Heat a pan and spray oil to cover the bottom of the pan.
Add ginger, green chili, garlic and coriander seeds and stir-fry for a minute.
Then add onion and saute until light brown.
Add coriander, lemon, turmeric, salt, red chili and all spice and stir-fry for two minutes, add potatoes.
Stir for two more minutes, cool and set aside.
To fill Samosas: Take a samosa sheet and make a small cone at one end.
Place a tablespoon of filling in the cone and wrap it.
Seal the loose flap with a paste made from flour and water.
Spray the bottom of a baking tray with the oil.
Place the samosas in the baking tray and spray with oil until covered.
Turn the samosas over and spray with the oil.
Bake in a preheated oven until the samosas turn golden brown.
Flip them to ensure they are evenly baked.
Serve hot with green chutney, tamarind chutney, tomato sauce or chili sauce.
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