How to make Palak aur Vegetable Samose
This recipe is from FoodFood TV channel & has featured on Hi Tea.
Main Ingredients : Spinach (पालक), Carrots (गाजर)
Cuisine : Persian
Course : Snacks and Starters
Palak aur Vegetable Samose Recipe Card
Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.
For more recipes related to Palak aur Vegetable Samose checkout Crispy Spinach Parcels, Hara Bhara Kabab, Spinach Corn Cheese Sandwich Toast, Spinach Pie . You can also find more Snacks and Starters recipes like Jalapeno Potato Cups, Carrot Tacos, Cheese Straws, Pide.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Palak aur Vegetable Samose Recipe
Spinach 1/4 cup
Carrots peeled and chopped 1
Green peas boiled 1/2 cup
Refined flour 2 cups
Oil 1 tbsp + for deep-frying
Green chillies chopped 2
Sesame seeds 1 1/2 tablespoons
Salt to taste
Red chilli powder 1/2 teaspoon
Garam masala powder 1 teaspoon
Dried mango powder 1 teaspoon
Carom seeds (ajwain) 1 teaspoon
Ghee 1/4 cup
Method
Step 1
Heat 1 tbsp oil in a non-stick pan. Add green chillies and sauté for a minute.
Step 2
Add sesame seeds and sauté further.
Step 3
Add carrot, salt, red chilli powder and garam masala powder and mix well.
Step 4
Add green peas, toss and cook further. Add little water and dried mango powder and mix well. Cook for 3-4 minutes.
Step 5
Combine refined flour, salt, carom seeds, ghee and spinach puree in a bowl. Mix well and knead into a stiff dough using sufficient water. Set aside for ½ hour.
Step 6
Remove the cooked carrot-pea mixture from heat and cool to room temperature.
Step 7
Divide dough into equal portions and roll out into medium size discs. Cut them into halves.
Step 8
Heat sufficient oil in a kadai.
Step 9
Mash the cooked carrot-pea mixture with a masher.
Step 10
Take a dough half, apply water on it and roll into a cone with a cup. Stuff spoonful of carrot-pea mixture into it, apply water on the edges and seal to make a samosa. Press the edges. Similarly make remaining samosas.
Step 11
Deep-fry samosas in hot oil on medium heat till golden. Drain on absorbent paper.
Step 12
Serve hot with mint chutney.
