hara bhara samosa
http://www.recipenext.com/articles/31/1/hara-bhara-samosa/Page1.html
Shweta Arora
I like eating n serving food... so I love cooking food.... that's a passion in genes for cooking, given to me by my mom!! By Shweta Arora
Published on February 17th, 2009
Hot and Crisp patti samosas filled with a Potatoes, green peas and french beans. It is very nutritious snack as it contains green vegetables.Ready-made samosa pattis are easily available at most provision stores
Ingredients
6 samosa pattis
2 tbsp plain flour (maida)
For the filling
1/2 cup green peas, boiled and crushed
1 cup french beans, finely chopped and boiled
1 cup boiled, peeled and mashed potatos
2 green chillies, finely chopped
2 teaspoons lemon juice
1 tsp sugar
2 tbsp poha (flaked rice)
1 tsp oil
salt to taste
oil for deep frying
Method
For the filling
Heat the oil in a pan and add the green peas, french beans and green chillies and sauté for 5 minutes. Add potatoes and stir well.
Add the lemon juice, sugar, poha and salt. Mix well and keep aside.
For samosas
Mix a thick paste using the plain flour and water. Keep aside.
Fold each samosa patti into a cone like shape and stuff with the filling.
Seal the edges of the samosas using the flour paste.
Repeat with all the remaining samosa pattis and filling.
Deep fry the samosas in hot oil over a slow flame till golden brown in colour.
Drain and Serve hot with chutney.
6 samosa pattis
2 tbsp plain flour (maida)
For the filling
1/2 cup green peas, boiled and crushed
1 cup french beans, finely chopped and boiled
1 cup boiled, peeled and mashed potatos
2 green chillies, finely chopped
2 teaspoons lemon juice
1 tsp sugar
2 tbsp poha (flaked rice)
1 tsp oil
salt to taste
oil for deep frying
Method
For the filling
Heat the oil in a pan and add the green peas, french beans and green chillies and sauté for 5 minutes. Add potatoes and stir well.
Add the lemon juice, sugar, poha and salt. Mix well and keep aside.
For samosas
Mix a thick paste using the plain flour and water. Keep aside.
Fold each samosa patti into a cone like shape and stuff with the filling.
Seal the edges of the samosas using the flour paste.
Repeat with all the remaining samosa pattis and filling.
Deep fry the samosas in hot oil over a slow flame till golden brown in colour.
Drain and Serve hot with chutney.