Baked Irani Samosa

Hindustan Times (Patna) - Live - - Leisure -

In­gre­di­ents

1 cup poha/ground beaten rice 1/2tsp chat masala, 1/2tsp cumin pow­der, 1 bunch co­rian­der leaves, 1tsp chili pow­der, 1/2 bunch curry leaves 3 green chilies, 1 cup onion wa­ter, salt, filo pas­try (easily avail­able in mar­ket)/ spring roll sheets

Method

For the mix­ture, heat the oil in a pan. Add curry leaves. When it starts crack­ling, add chopped onion and sauté it on lowmedium flame. Add chopped fresh green chili, red chili pow­der and cumin pow­der. Sauté it for some more time and add ground beaten rice, co­rian­der leaves and mix. Re­move to a bowl; leave aside while you pre­pare the samosa pas­try. Cut the filo pas­try one by three ver­ti­cally. Ap­ply clar­i­fied but­ter on the sheet, put the fill­ing on one edge and make a tri­an­gle out of it by fold­ing it. Pre­heat the oven at 220 de­gree cel­sius, and put the tri­an­gle on greased tray. Oven for 5 min­utes.

Sahil Sabhlok, ex­ec­u­tive chef, The Clar­idges, New Delhi

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