Kacha Kela na Samosa
by Radha Hoizal
Added to 1 cookbook
This recipe has been viewed 26853 times
Kacha Kela na Samosa, using raw banana instead of potato in the recipe gives this a uniqueness and a different taste to the samosa.
Method- Combine all the ingredients for the stuffing, mash and mix well. Divide the stuffing into equal portions and keep aside.
- Combine all the ingredients for the dough and knead into a tight dough by adding required amount of water.
- Divide the dough into equal portions and shape into small balls and roll into a medium thin puri.
- Cut this puri to a semi-circle.
- Fold the semi-circle to a cone. Put a portion of stuffing and seal the edges with the help of water.
- Repeat the same process with the remaining stuffing and dough to make more samosas.
- Heat the oil in a kadhai and deep-fry each samosa till it turns to golden brown in colour from all the sides.
- Serve hot with tomato sauce or with green chutney.
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This recipe was contributed by Radha Hoizal on 04 May 2011
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