Samosa - Beetroot and Coconut filling
Personally I am not a salad fan. And then there are some vegetables that fall in the category of exclusive for salads (in my world). Beetroot is one of them. So when I saw this recipe of beetroot in samosa filling I decided to give it a try. It is yummy and gives a nice tinge of deep pink color to the samosa cover which makes it even more appetizing.
As part of the BM 28's theme for samosas with different fillings, I will share this recipe...
Ingredients
for the cover
2 cup All purpose flour/ Maida
1.5 tbsp Oil
1 tspn roughly ground Ajwain /Ova seeds
salt to taste
for the filling
1 cup grated beetroot
1 cup grated fresh coconut
2 tspn finely chopped green chillies
1 tspn cumin seeds
salt to taste
Oil to cook
Method
1) Prepare a stiff dough using the flour, oil, ajwain powder and salt. Use water as needed. Keep aside till you prepare the filling
2)In a deep pan, heat a tspn of oil, add the cumin seeds and let it crackle.
3)Add the chopped green chillies Stir again
4) Next add the beetroot and stir it. Let it cook for 5-7 min.
5) Add salt and coconut and stir again. Switch off the flame and let this cool
6) Make small balls of the dough and roll them out to thin flat rolls.
7) Cut them in half and set aside
8) Repeat for all the dough balls
9) Heat oil enough for deep frying.
10) Place the filling in the centre of the cut roll. Fold the ends to resemble its shape to a triangle.
11) Pinch the base, repeat for the remaining.
12) Now deep fry eac of the these samosas till they are golden brown in color. Fry on low-medium flame.
Serve with green chutney
As part of the BM 28's theme for samosas with different fillings, I will share this recipe...
Ingredients
for the cover
2 cup All purpose flour/ Maida
1.5 tbsp Oil
1 tspn roughly ground Ajwain /Ova seeds
salt to taste
for the filling
1 cup grated beetroot
1 cup grated fresh coconut
2 tspn finely chopped green chillies
1 tspn cumin seeds
salt to taste
Oil to cook
Method
1) Prepare a stiff dough using the flour, oil, ajwain powder and salt. Use water as needed. Keep aside till you prepare the filling
2)In a deep pan, heat a tspn of oil, add the cumin seeds and let it crackle.
3)Add the chopped green chillies Stir again
4) Next add the beetroot and stir it. Let it cook for 5-7 min.
5) Add salt and coconut and stir again. Switch off the flame and let this cool
6) Make small balls of the dough and roll them out to thin flat rolls.
7) Cut them in half and set aside
8) Repeat for all the dough balls
9) Heat oil enough for deep frying.
10) Place the filling in the centre of the cut roll. Fold the ends to resemble its shape to a triangle.
11) Pinch the base, repeat for the remaining.
12) Now deep fry eac of the these samosas till they are golden brown in color. Fry on low-medium flame.
Serve with green chutney
Comments
Sowmya
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