Muttor Bhaji and Samosa

Muttor Bhaji and Samosa

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Mom use to cook muttor samosa quite often and that was, is and will always be one of the best snacks item by her :) Everytime she prepared it my help/contribution :D increased and so was my commision :D This time when Ma Baba were visiting us I decided to impress them by this recipe :) [Samosa making sound bit tedius for the first time but after couple of attempts its actually very easy and interesting item to serve guests]

Muttor Bhaji


Ingredients
3 cups of Muttor
1 potato chopped
1 spoon Mustard
1 onion finely chopped
1 tea spoon garlic paste
1 tea spoon ginger paste
3-4 green chillies
1 spoon jeera powder
1 spoon corriander powder
Salt to taste
Oil

Method

• Heat oil in a pan and let Mustard sputter in it
• Add chopped onion, garlic paste, ginger paste and chillies(finely chopped)
• Add jeera powder and corriander powder to the mixture after onions are light brown
• Add potatoes and muttor and cook by adding water
• When vegetable is cooked well, add salt and heat till vegetable is completely dry

Notes
You can keep it little wattery if you are not going to use this bhaaji (vegetable) for samosa. But samosa needs dry vegetable.
You can also add little groundnut powder to the vegetable

Samosa


Ingredients
5 spoon heaps of Maida
2 cups of muttor bhaji
Oil

Method

• Mix maida(4 spoons only) with little oil and Cold Water to make dough.
• Mix rest of the maida in a cup with water to make a paste
• Take small portion of the dough and roll it to make thin roti
• Heat the roti from both sides on tawa (low flame) till its half done
• Cut the roti into half
• Take this hald roti at a time and fold the straight edge to form a cone.
• Use maida paste to seal the side on the cone.
• Fill in the muttor bhaji in the cone
• Seal the round edge with maida paste
• Fry in oil on medium flame till its brown

Notes
While making cone, the folds should be such that if it is pressed flat it would be 1/3rd the size of half roti.
Also while sealing the round sides, seal it such away that the fold edge is on right or left side of the samosa