Samsung MC35J8055CK Convection MWO with Curd, 35 L, Black Manual Do Utilizador
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Cooking Smar
t
Cooking Smart
Auto mode
Indian Slim Fry
Food
Serving size
Ingredients
F1
Samosa
Pockets
Pockets
4 pieces
Maida (all-purpose flour) - 1 cup, Oil - 2 tbsp.,
large pinch ajwain (optional), enough water to
knead the maida, salt to taste, oil for brushing
For the filling:
Boiled potatoes - 2 ea(crumble), Boiled peas - ¼
cup, Grated ginger - ¼ tsp., Red chilli powder -
1 tsp., Coriander powder - ½ tsp, Pinch cumin
powder, Pinch kasuri methi, Dash of lemon juice,
Pinch of garam masala, Chopped coriander leaves,
Salt to taste
large pinch ajwain (optional), enough water to
knead the maida, salt to taste, oil for brushing
For the filling:
Boiled potatoes - 2 ea(crumble), Boiled peas - ¼
cup, Grated ginger - ¼ tsp., Red chilli powder -
1 tsp., Coriander powder - ½ tsp, Pinch cumin
powder, Pinch kasuri methi, Dash of lemon juice,
Pinch of garam masala, Chopped coriander leaves,
Salt to taste
Mix the maida with salt, oil, ghee and ajwain, combine to form a
crumbly mixture. Now slowly add enough water to make pliable
dough, not too soft. Divide the dough and shape into balls. Keep
aside covered with moist cloth for 15-20 minutes. Now prepare the
filing for the samosa by mixing all the ingredients for filling. Divide
the dough into 4 equal parts and make into balls. Roll each ball into
6-inch diameter circles and cut each circle in half. Spread the paste
lightly all along the edge of one semicircle. Spread potato filling
in centre leaving the edges fold it into triangle shape pockets or
desired shape seal the edges with a little water. Continue filling the
rest of the Samosa Pockets. Now Keep the 4 Samosa Pockets on the
crusty plate and brush all sides with vegetable oil. Put the crusty
plate on high rack and press start. When beep, turn the side and
press start.
crumbly mixture. Now slowly add enough water to make pliable
dough, not too soft. Divide the dough and shape into balls. Keep
aside covered with moist cloth for 15-20 minutes. Now prepare the
filing for the samosa by mixing all the ingredients for filling. Divide
the dough into 4 equal parts and make into balls. Roll each ball into
6-inch diameter circles and cut each circle in half. Spread the paste
lightly all along the edge of one semicircle. Spread potato filling
in centre leaving the edges fold it into triangle shape pockets or
desired shape seal the edges with a little water. Continue filling the
rest of the Samosa Pockets. Now Keep the 4 Samosa Pockets on the
crusty plate and brush all sides with vegetable oil. Put the crusty
plate on high rack and press start. When beep, turn the side and
press start.
MC35J8055QT_TL_DE68-04336J-00_EN.indd 39
2015-01-09 12:22:02