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Crispy delicious brown samosas. . . Enjot with chilly sauce or green chutney.
- Combine the coriander seeds, chilli powder and pepper and blend in a mixer into a smooth paste. Keep aside.
- Heat a tsp of oil in a small pan, add the ginger, onions and green chilli and saute on a medium flame till the onions turn translucent.
- Add the prepared masala, mix well and saute for 2 minutes.
- Add the beetroot and salt, mix well and cover and cook till the beetroot is cooked.
- Remove form the flame and add the potatoes and mix well.
- Divide the stuffing into 5 equal portions and keep aside.
- Combine the salt, ghee and plain flour in a bowl, mix well and knead into a soft dough, using enough water.
- Divide the dough into 5 equal portions and roll out into circle of 5" diameter.
- Place a portion of the filling at the centre and seal the edges to form a samosa.
- Heat the oil in a kadhai and deep fry the samosas till they turn golden brown and crisp from all the sides.
- Drain on an absorbent paper and serve hot.
This recipe was contributed by perfectvenita on 17 Aug 2011
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