Samosa with vegetables is the hero of the table in Ramadan, and good samosa should be delicious, light on the stomach, and easy to digest. And this is the best recipe you can make samosas:
Samosas with Vegeteables
Samosa is popular on Gulf tables, especially during the month of Ramadan. It is considered the most beautiful and best thing that a fasting person falls upon at the breakfast table. It is the most delicious and delicious and the best appetiser that a fasting person breaks his fast after hunger. Furthermore, it is a triangular shape stuffed with cheese, meat, chicken or vegetables, and it is either fried or baked in the oven, samosas vary and differ according to different tastes and different standards of living, but the samosa paper is the most important, and it determines its shape, taste and taste.
- 4 cups of flour
- 4 tablespoons of melted butter
- 1/2 cup of oil. A cup of warm water
- 4 tablespoons of cornstarch
- 1 tablespoon of sugar
- 1/4 teaspoon of salt
- for the stuffing:
- 3 medium grains of potatoes.
- 1 cup of peas
- 2 chopped onions
- A maggi cube
- 3 tablespoons of ghee
- 1/2 cup of green coriander.
- 2 tablespoons of water.
- 3 carrots
- Put in a bowl of flour and sift well. Add sugar and salt to the flour.
- In a small bowl, put the oil and melted butter and add to the flour mixture and knead by hand well.
- Gradually add water while kneading, and knead well until the dough becomes sticky and has a soft texture.
- Roll the dough into small balls, put on a tray, cover with a nylon cover and put in a warm place to rest for an hour and a half.
- Put the potatoes in a bowl, peel and cut into cubes, peel the carrots and cut into cubes.
- In a medium-sized bowl, put the vegetables, potatoes, carrots and peas, add water until half cooked and the potatoes should be completely cooked.
- Put the ghee and onion in another bowl and sauté well until wilted and season with salt and pepper.
- Put in a pot of water, dissolve the Maggi, add to the onions, and add all the boiled vegetables, after filtering them from the water, to the onion pot.
- Stir the mixture over the heat for a few minutes, remove from the heat and leave it aside to cool.
- Place the dough balls on a hard surface such as a table. Roll out the dough balls well using a rolling pin.
- Fill each samosa with the vegetable filling.
- Close the edges of the dough well by applying pressure so that it does not come off.
- Put the oil in a large pot and put it on a medium heat, and put the samosa triangles in batches, until they become golden and remove from the heat.
- Place on a kitchen paper plate to absorb excess oil.
- Serve and enjoy your samosas!
Calories: 299kcalCarbohydrates: 11gProtein: 3gFat: 6gSaturated Fat: 3gFiber: 2.3g
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