Samosa secrets unveiled: Shaping & deep frying must-knows
Make every occasion memorable with the joy of sharing tasty Undhiyus!
For Green Paste
. To make muthia : In a big bowl, add gram flour, wheat flour and semolina. Whisk well. To the flour mix add chopped fenugreek leaves, red chilli powder, turmeric powder, asafoetida, sugar, allspice powder and salt. Mix baking soda in 1 teaspoon of Fortune Grounutt Activ and to the dough along with remaining Fortune Grounutt Activ. Knead it into slightly sticky dough. Divide the dough into small balls and shape them into oval shape. Deep fry the balls till nice deep golden brown. Set aside
. To make green paste : Coarsely grind ginger and green chilli. Remove from the grinder jar and set aside. Now briefly pulse tur dal, green peas and fresh coriander along with salt, sugar and coriander powder. You do not want fine paste but just crushed small bits of peas and tur. Mix this with earlier ground ginger and chilli paste. Set aside for filling it.
. Chop potatoes, sweet potatoes, yam into small bite sized pieces. Deep fry potatoes, sweet potatoes and yam in Fortune Grounutt Activ till tender. Break val, papdi and valore also in bite sized pieces. Set aside.
. Slit aubergine and raw banana just up till the end without breaking them apart. Take green paste and stuff it in the slits. You may have leftover paste, reserve it.
. Heat Fortune Grounutt Activ oil in a big vessel or wok, add ajwain, asafoetida, turmeric and red chilli powder. Add filled aubergine, raw banana and all other veggies except muthias. Add remaining green paste. You may need to add little water, the consistency of the dish is dry but at the same time moist. Allow the veggies to cook till tender. In the end, add muthias and mix them gently in the prepared dish.