Methi Samosa


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Methi samosa is a simple and innovative way of adding greens in the form of fenugreek or methi leaves to the diet. The maida and methi leaves are kneaded together to prepare the samosa patties. The methi samosas are filled with a delectable blend of dry masala powders and then deep fried. The methi samosa taste best with garlic chutney and a cup of hot tea.

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Methi Samosa recipe - How to make Methi Samosa

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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For The Covering
2 cups plain flour (maida)
1 cup chopped fenugreek (methi)
2 tsp warm oil
salt to taste

For The Stuffing
3 tbsp oil
1 tbsp ginger-garlic (adrak-lehsun) paste
1 cup green peas
2 boiled potatoes , mashed
1 tbsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1 tsp mustard seeds ( rai / sarson)
1/2 tsp turmeric powder (haldi)
1 tbsp fennel seeds (saunf) powder
1 1/2 tsp garam masala powder
salt to taste
oil for deep frying
For the covering

    For the covering
  1. Combine all the ingredients and knead into a soft dough, using warm water.
  2. Cover and keep aside for 15 minutes.
  3. Divide the dough into 4 equal portions and keep aside.

For the stuffing

    For the stuffing
  1. Heat the oil in a kadai and add the mustard seeds.
  2. When the seeds crackle, add the peas and saute for sometime.
  3. Add the ginger-garlic paste, turmeric and saute again for 2 seconds.
  4. Add all the dry masala powder and the the potatoes and saute till the mixture becomes dry.
  5. Add coriander leaves for the flavour and mix well.

How to proceed

    How to proceed
  1. Roll out each portion of the dough into a very thin 200 mm. (8") diameter circle.
  2. Cut each circle into 2 hlaves and make a cone of each half.
  3. Stuff each cone with a portion of the prepared filling.
  4. Seal the edges carefully with the help of the water and repeat with the remaining chapttis and the filling to make more samosas.
  5. Heat the oil in kadhai and deep-fry each samosa till they turn golden brown in colour from all the sides and are crisp.
  6. Serve hot.

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This recipe was contributed by mushu on 07 Oct 2011

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