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California Walnut Cocktail Samosa With Tamarind And Coriander Chutney

You’ll forget all about the classic samosa once you’ve tried these delicious cocktail samosas with tangy tamarind and coriander chutney by Chef Sabyasachi Gorai. Crispy, flaky pastry cones are stuffed with a mixture of spiced chopped walnuts and potatoes, sealed, and then fried until golden for this recipe.

Ingredients

½ cup maida/all-purpose flour

½ cup wheat flour

Salt to taste

½ tablespoon oil

2 teaspoon sugar

Water as required

For the stuffing

2 teaspoons oil

½ teaspoon coriander seeds

½ tablespoon ginger garlic paste

1 green chilli

1 onion

¼ cup peas

½ cup chopped California walnuts

½ teaspoon red chilli powder

Salt to taste

¼ teaspoon garam masala

¼ cup coriander leaves chopped

½ teaspoon amchur/mango powder

2 boiled potatoes

Preparations

  1. For the stuffing, heat oil in a pan and add coriander seeds.
  2. To this, add onion, ginger garlic paste, chilli, and sauté well.
  3. Add peas and chopped California walnuts.
  4. Add boiled potatoes followed by all the spices. Mix and cook until well done.
  5. Once cooked, keep it aside in a bowl and let it cool.

For the samosas

  1. Put flour, wheat flour, sugar, and salt in a bowl. To this, add oil and knead well with water.
  2. Take a small portion of the dough and roll it into a thin circular sheet.
  3. Using a knife, divide the circle into two halves.
  4. Fold the ends to form a perfect triangle shape and fill the stuffing into it. Close the ends to prevent the stuffing from coming out.
  5. Heat oil in a pan and deep-fry until golden brown.
  6. Serve with tamarind and coriander chutney.

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