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Rediff reader Annapoorni, 51 from Polibetta, Karnataka shared this interesting recipe.
Punjabi Aloo Samosa
For the dough
- 1 cup maida
- 1 cup wheat
- 60 ml oil
- Salt as per taste
- 1 tsp carom seeds
For the filling
- 400 gm potatoes
- 1/2 cup green peas (optional)
- 3 to 4 green chillies finely chopped)
- Ginger and garlic paste to taste
- 2 tbsp coriander leaves (finely chopped)
- A pinch of turmeric powder
- 1/2 tsp cumin powder
- 1/3 tsp chilli powder
- 1/2 tsp garam masala
- 1/2 tsp mango powder
- 1/2 tsp chaat masala
- Oil for frying
- Boil the potatoes in a pressure cooker/vessel after peeling off the skin.
- Add a little salt to the water.
- Boil peas in another vessel after adding sufficient salt to the water.
- Mix maida and wheat in a vessel. Add lukewarm water, carom seeds, salt and oil.
- Slowly and knead the mixture to make it into a stiff dough.
- Cover the dough and keep it away for about 20 minutes till it rises.
Preparation of the filling
- Mash the potatoes well.
- Preheat a pan and add 1 tsp oil into it.
- When the oil is sufficiently hot, add ginger-garlic paste, green chillies and boiled green peas into it.
- Add in mashed potatoes and mix well with a pinch of turmeric powder, cumin powder, chilli powder and garam masala.
- Mix all ingredients really well.
- When the mixture cools down, add mango powder and chaat masala.
- The filling is now ready.
Making the samosa
- Make small balls of the kneaded dough and make puris after rolling them.
- Take a sharp knife and cut one puri into two equal halves.
- Take one half and fold it into the shape of a cone.
- Seal the overlapping edges by applying some water.
- Hold the cone in between the thumb and forefinger loosely and add the filling.
- After adding the filling, apply a little water again and seal the edges so that the filling does not come out while frying. The samosa is now ready.
- Repeat the same with all the other puris.
- Pour some oil into a kadhai and heat it.
- When the oil is sufficiently hot, add samosas one by one and fry them on medium flame until they turn brown in colour.
- Place them on a paper napkin to absorb extra oil and transfer them onto a plate.
- Serve hot with mint, date or coriander chutney.
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