Wednesday, April 13, 2011
There's a new experiment knocking on my head... 'Corn Samosas'...give it a try.
Corn, oil, mustard seeds(rai), cumin seeds(rai), asafoetida(heeng), chopped green chilies, turmeric powder, coriander powder, cumin powder, red chili powder, salt, chopped coriander/mint leaves, curd, maida, corn flour, ajwain, water.
For preparing the masala/filling: Grate the corn and keep the paste aside. Take little oil in a pan, heat it and add cumin seeds, mustard seeds, asafoetida and chopped green chilies. Now add the corn paste to it and fry well. Add all the spices, salt and cook for 3-5 minutes till the corn gets properly cooked. Now add little curd to it and cook for 2 minutes. Add chopped coriander/mint leaves to it.
Now take maida, add a little corn flour, salt, ajwain, 2 tablespoons oil for moin and prepare soft dough with water. Take some dough and make a circle with that(like a small roti). Cut this circle into two halves. In each half, fill the 'corn masala/filling' and close it in a triangular fashion, giving the shape of 'samosa'. You can use water on your fingertips to join the edges. Now deep fry these samosas on a low-medium flame. Serve hot with green chutney/imli chutney or raita(yogurt).
Posted by Anjali Bapna Shukla at 6:14 PM
Labels: Corn/ Makai, Snack bites
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