Saturday, 21 May 2011

Pressed Rice & Onion Samosa


  • 1 cup of Wheat flour
  • 1 cup of All  purpose flour
  • 2 tea spoons of Cumin seeds
  • 2 cups of chopped Onion
  • 2cups of  Pressed rice(avalakki)
  • 1 bunch Coriander leaves
  • 1 Green chilli (optional)
  • ½  or 1 tea spoon Garam  masala powder
  • Salt
  • Oil
  • Water 

  •  Mix wheat flour, all purpose flour, cumin seeds, 2 tea spoons of oil, salt to taste and water. Mix it well, make a smooth dough(chapatti dough) and knead it for 5  minutes, keep it aside.
  • Prepare the filling for the samosa by mixing 1 tea spoon of cumin seeds, coriander leaves, onion, pressed rice, chopped  green chilli, salt to taste and garam  masala  powder.
  • Roll the dough into medium sized thin chapathi sheets and  slightly heat the sheets on a pan. This will make the samosa crispy. Don’t cook these completely.
  • Cut each of these sheets into two halves.
  • Prepare the paste using about a spoon of maida.
  • Form triangular cones of the sheets, add fillings and use maida paste to close the cone and hold the fillings in place.
  • Deep fry  the filled cones in the oil at moderate heat.
  • Tamarind sweet chutney will be a good combination with these samosa.