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Samosa
4 medium potatoes diced into small cubes
˝ medium onion, chopped
˝ medium tomato chopped into small pieces
1 stalk green onion, chopped
Small green chili, chopped
Cilantro, chopped (two
tablespoon)
2 tablespoons crushed ginger
garlic or ginger garlic paste
2 tablespoons Shan Bhujia Spice
mix
Wonton wraps
Canola or oil of taste for frying
In a wok fry chopped onion in
two table spoon of oil. Add
ginger/garlic paste. When onion
starts to turn brown add
potatoes and Shan Bhujia spice
mix. After a few minutes, add
green onion, green chili and
cilantro. Let all ingredients
simmer over low heat until
potatoes are tender. In small
square wonton make triangles
stuffed with potatoes fillings.
Seal wontons into triangles.
Deep fry till golden brown.
Serve with yogurt chutney.
Chutney
In a bowl put together cup of yogurt, chopped mint, cilantro, garlic, ground
cumin and salt. Mix well together. Chutney is ready!
Pakora
1 cup chickpea flour (Besan)
2 tsp oil
1 tsp ground cumin
1 tsp ground red chilies
1 tsp turmeric
1 1/2 tsp salt
1 -2 chopped green chilies
1/2 cup water
1 potato finely chopped
2 small seasonal squashes, chopped
5 leaves spinach, chopped
1/2 cup sliced onion
1 tsp. chopped fresh parsley or chives
Mix together all of the above ingredients into a thick mixture. Heat oil in a deep pan and deep fry by dropping tablespoons of mixture into the hot oil. Deep fry until golden brown. Serve warm with chutney.
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