Samosay
Easy to make and every body just going to love it.
Ingredients:
Easy to make and every body just going to love it.
Ingredients:
Oil,for deep frying
for outer covering:
1 heaped cup Maida
1/4 cup fine Rawa ( Sooji )
a pinch of Salt
for filling:
1/2 cup Fried gram(chutney dal) powder
1/3 cup grated dry Coconut
1/2 cup + 3 tbsp powdered Sugar
1 tbsp Poppy seeds
3 tbsp Cashew nuts,finely chopped
1/4 tsp Cardamom powder
Method:
Mix maida,rawa,salt with enough water to form a stiff dough.The dough should be like the consistency of puri dough.
Cover it with a wet cloth and keep it aside for half an hour.
Mean while mix all the ingredients for filling fried gram powder,grated dry coconut,powdered sugar,cardamom powder,poppy seeds and chopped cashew nuts nicely in a bowl and keep it aside.
Now,knead the dough well again to make the dough soft and pliable.Meanwhile heat oil in a kadai for deep frying the karanjis.
Make small gooseberry sized balls with the dough and roll it out into very thin chapathis of 4" dia.They should be very thin,so roll as thin as possible.You can sprinkle maida on the rolling board for easy rolling.
Take the karanji mould and slightly grease the edges with little oil and place the rolled chapati on top of it.
Place 1 tbsp of filling on one side of the partition and wet the edges slightly with water and close it and seal well.Remove the extra portion hanging out from the mould and keep them aside.Repeat the same process for the remaining dough.
If you do not have karjikayi mould you can even take a sharp edged 3" steel lid and cut the chapati using it and then keep the filling inside and close it to the other side forming a half moon and take a fork and make the impressions around the corners or pinch the edges with your fingers or you can even pinch the edges and roll them inwards to form a beautiful pattern.See the image below for better understanding about how to shape them.
Drop 2-3 at one time slowly in to the oil and fry them on reduced flame(low-medium) till crisp and golden in color.Try to pour the hot oil from the sides using the slotted spoon on top of the karanji which helps in puffing up nicely.
Drain them using a slotted spoon to a kitchen napkin and let them cool completely.
Store them in an air tight container.They store good up to 2 weeks
for outer covering:
1 heaped cup Maida
1/4 cup fine Rawa ( Sooji )
a pinch of Salt
for filling:
1/2 cup Fried gram(chutney dal) powder
1/3 cup grated dry Coconut
1/2 cup + 3 tbsp powdered Sugar
1 tbsp Poppy seeds
3 tbsp Cashew nuts,finely chopped
1/4 tsp Cardamom powder
Method:
Mix maida,rawa,salt with enough water to form a stiff dough.The dough should be like the consistency of puri dough.
Cover it with a wet cloth and keep it aside for half an hour.
Mean while mix all the ingredients for filling fried gram powder,grated dry coconut,powdered sugar,cardamom powder,poppy seeds and chopped cashew nuts nicely in a bowl and keep it aside.
Now,knead the dough well again to make the dough soft and pliable.Meanwhile heat oil in a kadai for deep frying the karanjis.
Make small gooseberry sized balls with the dough and roll it out into very thin chapathis of 4" dia.They should be very thin,so roll as thin as possible.You can sprinkle maida on the rolling board for easy rolling.
Take the karanji mould and slightly grease the edges with little oil and place the rolled chapati on top of it.
Place 1 tbsp of filling on one side of the partition and wet the edges slightly with water and close it and seal well.Remove the extra portion hanging out from the mould and keep them aside.Repeat the same process for the remaining dough.
If you do not have karjikayi mould you can even take a sharp edged 3" steel lid and cut the chapati using it and then keep the filling inside and close it to the other side forming a half moon and take a fork and make the impressions around the corners or pinch the edges with your fingers or you can even pinch the edges and roll them inwards to form a beautiful pattern.See the image below for better understanding about how to shape them.
Drop 2-3 at one time slowly in to the oil and fry them on reduced flame(low-medium) till crisp and golden in color.Try to pour the hot oil from the sides using the slotted spoon on top of the karanji which helps in puffing up nicely.
Drain them using a slotted spoon to a kitchen napkin and let them cool completely.
Store them in an air tight container.They store good up to 2 weeks
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