This Time I picked very popular street snack which loved by everyone Samosas with different filling, so I choose baked samosas with colourful veggie filling for 1st day, Traditional Aloo samosa with ambi chutney for 2nd day and on the last day I choose Sprouts filling for this tempting samosas.
Sprouts are very healthy and nutritious, generally people avoids samosa because of potatoes…. So to solve this general problem we tried lots of variations in samosas. Sprouting is the practice of germinating seeds to be eaten either raw or cooked.
Sprouted foods are a convenient way to have fresh vegetables for salads, or otherwise, in any season and can be germinated at home or produced industrially. They are a prominent ingredient of the raw food diet and common in Eastern Asian cuisine. Legumes are the great source of 20%-25% of proteins, fibre, and vitamins A, C, E and minerals i.e. iron, potassium. Legumes includes mung, peas, Bengal gram and ground nuts.
For Sprouts, you can brought from stores but personally I prefer homemade sprouts… for this you have to soak sprouts for overnight in water and then drain and cover in muslin clothe for one day to become sprouted.
Â Preparation Time: 30 Minutes
Â Cooking Time: 15-20 Minutes
ä Servings: 5 Pieces
1 Cup All-purpose flour/ Maida
1/2 Tsp. Carom Seeds/ Ajwain
Salt to Taste
1 Tbsp. Oil
1 Cup Green Gram Sprouts
1 Small Onion, Finely Chopped
1 Green Chili, Chopped
1/2 Tsp. Raw mango Powder
Salt to taste
Chaat Masala to taste
1/2 Lemon Juice
1/2 Tsp. Turmeric Powder
1/2 Tsp. Red Chili Powder
Mix all ingredients together in one large bowl and combine with fingertips as crumbs. Now add enough water to knead stiff dough for Samosa. If the dough is too sticky to fingers then add some more flour. Gather dough in a ball and wrap with clean damp muslin clothe for 15-20 minutes and it’s keeps away from drying.
Heat the oil in the pan and add onion, green chili and sauté till to translucent. Add spices and sprouts. Mix well and cook for 5 minutes more. Sprinkle lemon juice and mix it.
Divide the dough into equal four-five portions and roll a ball out into round shape using rolling pin. Cut it into half equal with a knife. This will make 2 half-moon shaped wraps. Pick one and form a cone and seal the edges with the help of water properly as in picture shown. Fill the cone with 2 tbsp. stuffing and seal again with water. Do same method with rest of stuffing and dough.
Heat the oil in wok on high flame, when oil is hot enough. Add samosas into small batches and fry continuous on low flame, for more crispiness and completed cooked till to golden color.
Note: Never fry samosas on high flame.
Coming to winner announcement of "Foodabulous Fest- April series" hosted by Pramitha Parmi from "Pramitha Love Cooking!!" We have to choose winner out of 188 entries and Lucky winner is Recipe No. 75
Congrats!!! SHOBHA from FOOD MAZZA
Congratulation Shobha from "Food Mazaa" for lovely recipe " Sindhi Pakora Curry" … You win cookbook by Sanjeev Kapoor. Please send me your Indian shipping address at my email id: Simplytadka@gmail.com with contact number in full details within two days otherwise I have to choose another one. For Ongoing and Upcoming event please visit @ hostline page