The mouthwatering dish for everyone.
Tithi Friendly: No
INGREDIENTS
FOR COATING:
4 cups plain flour, maida (homemade)
2 tablespoons oil
1 Tsp Ajwain
salt to taste
FOR FILLING
4 raw bananas
½ cup boiled green peas
8 green chillies (finely chopped)
1/2 teaspoon garam masala
1/2 teaspoon turmeric powder
1 teaspoon lemon juice
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/2 teaspoon asafoetida
2 teaspoons coriander leaves (chopped)
4 teaspoons oil
salt to taste
oil (for deep frying)
PREPARATION METHOD
- Combine the ingredients of the coating along with some water (as required) and knead to a soft-smooth dough. Cover the dough with a moist cloth. Keep aside for 20 minutes.
- Pressure cook the raw bananas for approx. 3 whistles.
- Switch off the flame and let the bananas cool for a while. Peel the skin off the bananas and mash them. Keep aside
- In a pan, heat oil and add cumin seeds and asafoetida. As soon as the seeds crackle add green peas followed by bananas and all the other filling ingredients. Mix well.
- Cook till the mixture forms lumps. Keep aside to cool.
- Knead the dough for another 3-4 minutes
- Take small portion of the dough and form round balls. Roll out the ball into a circular shape in the form of a disc. Cut it into two halves.
- With moist hand press along the edges in the form of a cone.
- Fill the cone with Banana Masala
- Apply water on the edge.
- Press the open edges to seal the samosa very well.
- In a deep frying pan, heat oil and fry the samosas. Cook the samosas on medium heat for it to become crisp. Cook till golden brown in color and crisp from all sides. Drain on an absorbent paper.
- Dont rush, they will take a lot of time to fry golden. Have patience and the wait will be worth it, as you will enjoy the crisps. Never fry the samosa in high flame otherwise the outer cover will remain soft.
- Serve hot with either meethi chutney / coriander green chutney or tomato ketchup.