Samosa itself is very close to us Indians, it holds a soft corner in our hearts. This is my TWIST on a samosa, making it taste and look even more attractive.
Ready in : 50 mins
Serves: 12 nos
Tips
Vegetables can be changed according to choice.
Chicken can be marinated just with a simple ginger garlic paste, if you want to avoid adding red chilli powder.
Rolling the roti out very thinly is very important.
It has to be as thin as muslin cloth.
Readymade samosa leaves can be used.
U can cut these and make spring rolls of it.
Ingredients
Chicken 50 gms
Carrot 25gms
Capsicum 25 gms
Spring onion greens 10gms
Cabbage 20 gms
Vinegar 2 drop
Red chilli sauce 7 gms
Soy sauce 3 gms
Red chilli powder 2 gms
Salt to taste
Ginger chop 1 tsp
Garlic chop 1 tsp
Pepper powder 4 gms
Ginger garlic paste 7 gms
Oil 4 tbsp
Maida ½ cup
Water to knead
Preparation
Make dough for the filo with maida, salt, 1 tbsp oil and water.
Knead a soft dough and rest for 15 mins.
Boil chicken with ginger garlic paste, salt, pepper, red chilli powder and ¼ water. Shred the chicken and keep aside.
In a non stick pan heat oil add ginger, garlic and sauté well.
Add onion and sauté on high flame.
Add Beans, capsicum, carrot and saute on high flame.
Add seasoning, soy sauce, red chilli sauce, vinegar and saute well.
Add cabbage, mix well and get it off the flame.
Divide the dough in 4 equal parts.
Roll out small 4 inch discs, on 1 disc generously sprinkle flour and cover with the 2nd roti.
Now roll the roti really thin (like a rumali roti).
Cook on both sides Partially and get it off the flame.
Carefully separate both the rotis. (it's not very easy.)
Trim the edges and divide it into 3 long strips.
Fold it, stuff it and seal it well.
Fry it on medium high flame till nice light golden brown.
Serve hot with green chutney, ketchup or dip of your choice.
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