Rockydeva's KITCHEN - Noodles with Macaroni pasta

[Newyorker]

Hello
can you go to any irani restaurant and find out how they their samos with onion

[rockydeva]

Hello
can you go to any irani restaurant and find out how they their samos with onion

Plz say any one Irani restaurant,i will taste that first,and then i will give you the recipe

[Newyorker]

Thanks

[rockydeva]

Dear Newyorker,

Here is the recipe you asked

RECIPE # 5

IRANIAN SAMOSA(Veg type)

Ingredients

4 large white potatoes, boiled, peeled and mashed
1/2 cup boiled and drained green peas
1 1/2 tsp cumin seeds
1 tsp amchoor(mango powder)
1 tsp red chilli powder
1/2 tsp saunf(fennel)powder
1/2 tsp garam masala powder
1 tablespoon chopped cashewnuts
Salt to taste
3 cups maida(all purpose flour)
1/2 cup maida, for rolling out
1 tablespoon heated ghee or oil
Oil for deep frying the samosas
1 tablespoon ghee(clarified butter) for the stuffing
1 small bowl of cold water


Heat the ghee for the stuffing and add the cumin seeds and
cashewnuts.
When the seeds splutter add the dry powders and fry for 10
seconds.
Add the mashed potatoes and green peas and mix well.
Mix in salt to taste.
Fry on a low flame for about 10 minutes.
Set aside.
Prepare the cover for the samosa by combining
the maida, hot ghee or oil and salt to taste.
Add enough water and knead the dough.
Set aside for about 10 minutes.
Divide the dough into round portions.
Take each portion and coat it with some maida so that
it does not stick to your hands.
Roll it into a not too thin perfect round.
make 2 semi circles with the round.
Take one half circle. Dip your index finger into the cold water
and apply it to the straight edge of the semi circle.
Now hold the semicircle in your hand.
Fold the straight edge , bringing together the watered edges.
Seal the watered edges.
You should now have a small triangular maida pocket.
Stuff it with the potato mixture and now water-seal the
upper edges.
Repeat for the rest of the dough.
Deep fry in oil till golden brown and serve
with mint chutney.
Do not overheat the oil, since this will cook only the
outer maida covering and the inner layer will remain
ncooked even if the samosa has turned dark brown
on the outside.

Source taken from

http://suchmeeras.wordpress.com/tag/recipes/

[Newyorker]

Are you sure there is no onions in Iranian hotel samosa
Rocs I want to thank you for your efforts to give the best samosa. I am going to try your samosa for Gudi padva

[rockydeva]

Are you sure there is no onions in Iranian hotel samosa
Rocs I want to thank you for your efforts to give the best samosa. I am going to try your samosa for Gudi padva

thx, no need to add onion,if you want you can add a small amount

[Nichiro]

rockydeva,

Please post your own recipes or atleast give credit to the source from which you took the recipe for Samosa.

The recipe of Samosa which you call as Iranian is on the net already . Please visit,

http://suchmeeras.wordpress.com/tag/recipes/

Nichiroojii

[rockydeva]

rockydeva,

Please post your own recipes or atleast give credit to the source from which you took the recipe for Samosa.

The recipe of Samosa which you call as Iranian is on the net already . Please visit,

http://suchmeeras.wordpress.com/tag/recipes/

Nichiroojii

Nichario,
Point taken,
yep ofcourse i will give the links,
But that is the iranian samosa,
i asked friend (who is a chef in PARK HOHEL,CHENNAI) he only give that link to me
and did it myself last weekend ,after that only i posted it.

[Nichiro]

rockydeva,

Sorry to disagree with you. This recipe is all over the net . I have found many Indian blogspots featuring this recipe.
It cannnot be Iranian due to this fact.



Nichiroojii

[Designer]

rockydeva : Your recipes for 'Triplicane Rathnacafe Sambhar', 'Sandwich Chutney', 'Iranian Samosa' are interesting. Will post my comments after trying them out, thnx anyway !