August 18, 2011

Janmastami Special - Farali Samosa

Recipe by Naiya Sheth: Learn how to make Farali Samosa. Janmastami is the birth anniversary of Lord Krishna and is celebrated all over India. It is a celebration of eighth avtar of Lord Vishnu. This  religious festival is celebrated on astami of krishna paksh of shravan month according to the Hindu calender with great devotion and zeal. It is also known as Gokulashtami and KrishnaasthamiIn India Samosa's are very well known fast food. But at the time of fasts you can't have it. But with this home made recipe it will be possible to have Samosa during fast. So, enjoy Farali Samosa during this Janmastami.

Preparation time - 5 minutes
Cooking time - 15 minutes
Serves - 2 persons

Ingredients to make Farali Samosa:


For outer layer:


1 cup moraiya flour
1 tea spoon oil
Sindhav salt to taste
Oil for frying


For stuffing:


2 - 3 boiled potatoes
2 tea spoon oil
1/4 tea spoon cumin seeds
Sindhav salt to taste
3 - 4 green chilies - crushed
1/2 tea spoon red chilly powder
1/2 tea spoon lemon juice
1 table spoon sugar
1/2 tea spoon sesame seeds
1/4 tea spoon roasted cumin powder


To serve with:


Tomato sauce

Method to make Farali Samosa:


For outer layer:
  • Mix all the ingredients of outer layer and make a dough like rotti from it, keep a side covered.
For stuffing:
  • In a pan add oil and then add cumin seeds. When seeds crackles add sesame seed and green chilly, now add boiled potatoes and mix well. 
  • Add salt, cumin powder, lemon juice, red chilly powder and sugar to it.
  • Cook for 2 - 3 minutes. Remove from flame and sprinkle coriander to it. 
  • Let it cool at room temperature.
For Farali Samosa:
  • Make small balls from dough and roll a rotti from it. Divide it in to 2 parts and stuff potato stuffing in it. Wet the sides and make cone shaped samosas from it. Repeat the process for rest.
  • Heat oil in a pan and fry samosa in it till light pink.
  • Drain them on a absorbent kitchen towel..
  • Hot and tangy Farali Samosas are ready to eat.
Tips:
  • Roll slightly thick rotty from the flour.
  • Fry samosa as soon as possible after making.

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