3 tsp of Trishul Brand Pure Mustard Oil (1 tsp for 1 cup of flour)
1/4 tsp of carom seeds or ajwain
salt to taste
water to knead the dough
For the stuffing:
2 potatoes boiled and diced
1 tblsp ginger garlic paste
1/4 tsp tumeric
2 to 3 green chillies finely chopped
coriander leaves chopped
red chillie powder
cashew nuts 2 tblsp
1/2 tsp cumin seeds
salt to taste and lime juice of 1/2 lime
1 Ltr Trishul Brand Pure Mustard Oil
Direction for the dough:
Take the maida,add the ajwain seeds,salt and oil to the maida and mix well
by mixing well each flour grain will be coated with the oil and it gives the cruncy
texture to the samosas.Start adding water little by little and kneading properly
make a stiff dough and let it rest for 15 to 20 mins.
Heat some oil in the pan,add the cumin seeds,ginger garlic paste,green chillies.
cashewsand turmeric mix well and let cook for few mins.the add the red chillie pwdr
coriander pwdr and cumin pwdr.add little water so the masalas don't burn.
then add the diced potates,salt and coriander leaves.sprinkle the lime juice over it.
you can make any stuffing of ur choice with any variations.
make rolls of the dough depending on the size of samsosa you want.
roll the dough in circle first and then make them oval in shape.cut that
oval shape into half.take that half apply water on all edge,take one end
bend it in canter and taking other end overlap it on the first edge making it
a triangle or cone.fill the cone with the stuffing and seal the edges as shown
in the video to get a triangular shape for the samosa.
Samosa using spring roll sheet
take 2 spring roll sheet and cut them in centre.take the half sheet which is 2 ply
apply water on the sheet or egg wash and make a cone of it,stuff it with the
stuffing and seal the cone using water or egg wash making it triangular in shape.
Now fry the samosaos in the oil till they turn golden brown.
the samaso with the dough requires oil temp., of @ 300'F while the
spring roll samosas require higher temp., of 350 'F.
Enjoy the samosas with ur favourite chutney.
Indian Mango Pickle Recipe
Preparation Time: 30 mins
Maturing Time: 7 To 8 Days
Cooking Time: 10 mins
10 to 12 medium sized raw mangoes , cut into big pieces with the seed
3/4 cup salt
1/2 cup chilli powder
1/2 cup mustard seeds ( rai / sarson)
1/2 Ltr. Trishul Brand Pure Mustard (Sarson) oil
1 tsp fenugreek (methi) seeds
1/2 tbsp asafoetida (hing)
1/2 tbsp turmeric powder (haldi)
Wash the mango pieces thoroughly, drain and spread them on a towel to dry (preferably can dry them under the sun).
Combine the salt, chilli powder and mustard seeds together in a bowl and keep aside.
Heat the oil in a pan till its smoking point and keep aside. When cool completely add the salt, chilli powder and mustard seeds mixture and mix well till no lumps remain.
Add the mango pieces, fenugreek seeds, asafoetida and turmeric powder and mix well.
Store in an airtight jar. Mix the pickle every alternate days, pickle will be ready to eat within a week’s time.