रिंग समोसा | Ring Samosa | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

The recipe is as fun as the name if not more! A delicious snack that can please any crowd!

RING SAMOSA

Ingredients

¼ cup blanched green peas
3 medium potatoes, boiled and peeled
1 tbsp coriander seeds
1 tsp cumin seeds
2 tsps oil
1 tsp finely chopped ginger
1 green chilli, chopped
Salt to taste
¼ tsp garam masala powder
1½ cups + 2 refined flour (maida)
2 tbsps ghee
¼ tsp carom seeds (ajwain)
Green chutney to serve

Method

1. Dry roast coriander seeds and cumin seeds till fragrant. Transfer mortar and pestle and coarsely pound it.
2. Heat oil in a non-stick pan, add ginger and green chilli and saute for a few seconds. Add green peas, mash the potatoes and add and mix well.
3. Add pounded mixture, salt, garam masala powder and mix well. Mash the mixture with a masher.
4. Take the pan off the heat, transfer the mixture on to a plate and allow to cool to room temperature.
5. To make the dough, take 1½ cups refined flour in a plate, add ghee, carom seeds, salt and ½ cup water and knead to a stiff dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
6. To make the slurry, take remaining refined flour in a small bowl, add 3-4 tbsps water, mix till a smooth mixture is formed.
7. Grease the worktop with a little oil, place a portion of the dough, roll it into thin small sheet, trim the sides to shape like a rectangle.
8. Take a portion of the stuffing, place a portion of the stuffing on top side of the rolled sheet and make vertical slits at regular intervals on the bottom side. Start rolling from top to bottom, bring the two edges together to form a ring and seal with slurry.
9. Heat sufficient oil in a kadai, slide in the rings a few at a time, deep fry on low heat till golden brown and crisp. Drain on an absorbent paper.
10. Arrange on a serving plate and serve hot with green chutney.

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