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Main Ingredients | Spinach, Carrots |
Cuisine | Persian |
Course | Snacks and Starters |
Prep Time | 26-30 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Palak aur Vegetable Samose
- 1/4 cup Spinach
- 1 Carrots peeled and chopped
- 1/2 cup Green peas boiled
- 2 cups Refined flour
- 1 tbsp + for deep-frying Oil
- 2 Green chillies chopped
- 1 1/2 tablespoons Sesame seeds
- to taste Salt
- 1/2 teaspoon Red chilli powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Dried mango powder
- 1 teaspoon Carom seeds (ajwain)
- 1/4 cup Ghee
Method
- Heat 1 tbsp oil in a non-stick pan. Add green chillies and sauté for a minute.
- Add sesame seeds and sauté further.
- Add carrot, salt, red chilli powder and garam masala powder and mix well.
- Add green peas, toss and cook further. Add little water and dried mango powder and mix well. Cook for 3-4 minutes.
- Combine refined flour, salt, carom seeds, ghee and spinach puree in a bowl. Mix well and knead into a stiff dough using sufficient water. Set aside for ½ hour.
- Remove the cooked carrot-pea mixture from heat and cool to room temperature.
- Divide dough into equal portions and roll out into medium size discs. Cut them into halves.
- Heat sufficient oil in a kadai.
- Mash the cooked carrot-pea mixture with a masher.
- Take a dough half, apply water on it and roll into a cone with a cup. Stuff spoonful of carrot-pea mixture into it, apply water on the edges and seal to make a samosa. Press the edges. Similarly make remaining samosas.
- Deep-fry samosas in hot oil on medium heat till golden. Drain on absorbent paper.
- Serve hot with mint chutney.
Nutrition Info
Calories | 1799 kcal |
Carbohydrates | 206.4 gm |
Protein | 37.4 gm |
Fat | 91.4 gm |
Other Fiber | 17.2 gm |
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