03
Aug

RECIPE: Beetroot & Coconut Samosa

Chaat Magazine 0 comment

Something a little different from your usual samosa perfect Indian recipe idea with a twist. Super simple to make.

INGREDIENTS

500g beetroot

1/2 tsp mustard seeeds

1/2 tsp cumin seeds

1/4 tsp asafoetida

6-8 curry leaves

2 green chillies

6-8 tbsp grated coconut

1 pack of frozen Spring Roll or Samosa pastry (Available from most Asian supermarkets)

Oil, suitable for frying

Salt

4-5tbsp flour

2-3 tbsp water

 

METHOD

  1. Wash the beetroots, remove the leaves and boil, steam or pressure cook them until tender. Once cooled, dice into very small squares.
  2. Finely slice the curry leaves and green chillies and set aside.
  3. Heat 2 tbsp of oil and add the mustard seeds. Allow them to splutter then reduce the heat a little and add the cumin seeds. As soon as they change colour add the curry leaves and green chilli.
  4. Sauté  for a minute then add the asafoetida and, almost immediately after, the grated coconut. Continue to sauté, ensuring that you keep stirring from the bottom up, as once the coconut is added it will stick to the bottom. Use a flat wooden spatula.
  5. Once the coconut is dry and almost toasted, add the beetroot and sauté for a few minutes until the beetroot feels dry to the touch. Check seasoning, remove and cool.
  6. Thaw the unopened pack of frozen pastry. Take the pile of sheets out of the packing and place on a chopping board.
  7. Place a round side plate on top of the pastry and use as a template to cut the pastry slices into circles. Remove the side plate and cut the circles in half to create 2 piles of semi-circles.
  8. Make a paste from the flour and water. It should be thick like glue.
  9. Shape cones from two pastry semi-circles on top of each other. Fill with the stuffing, fold over until you have perfect triangles, then seal the edges with the flour and water glue.
  10. Heat the oil to deep fry once the batch is ready. Fry at roughly 180°C on all sides.

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