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Bong style Samose with Sweet Sour Chutney and Tea
Introduce
Chef :
Madhumita BishnuBong style Samose with Sweet Sour Chutney and Tea
#GA4
#week21
In India every revision has its own style of preparing Samosa, Bengal is no exception. I made with potatoes skin on, peanuts & coconut fried. Added a Tamarind-Coconut Chutney and tea cannot be away from such a great snack
Ingredient
Food ration :
2 peopleCooking time :
Preparation time-15 mins, Cooking time-1hr
1/4 cup
peanuts
1/4 cup
coconut slices chopped finely
1 Inch
ginger sliced
2-3
green chillies
1
bay leaf
1/2 tsp
panch phoron seeds
Pinch
hing/asafoetdia
to taste
Salt and red chilli powder
1 tsp
coriander powder
2 tsp
mango powder
as needed
Mustard Oil to fry
2 cups
Maida/ All-purpose Flour
1 Tbsp
melted ghee
to taste
Salt
1 tsp
Sugar
as needed
Water to knead the dough
Cooking instructions
* Step 1
For filling - boil the potatoes in pressure cooker for 2 whistles on low flame. Strain but retain the water, leave the skin on the potatoes, cut the potatoes to small cubes
* Step 2
In a wok heat 1 Tbsp mustard oil and fry the peanuts for 1-2 mins, set aside. In the same wok fry the sliced coconuts and set aside
* Step 3
In the wok heat 1 Tbsp mustard oil, add 1 bay leaf, 1 whole red chilli, panch phoron, hing. Stir for 30 secs. Add ginger-green chilli coarsely crushed.
* Step 4
Add masala mix. Add potatoes, rock salt, salt. Add fried peanuts, fried coconut and mix well.
* Step 5
Add 1/2 cup water. Cook on medium high, the mixture should be dry. Set aside
* Step 6
In a bowl add Maida, ghee, salt, sugar and rub the Maida well with all. Use water to knead the dough, set aside covered with a muslin cloth for 30 mins
* Step 7
Make 8 balls. Roll out with a rolling pin oblong shape, cut into half. Fold half, water the sides to hold the cone shape
* Step 8
Add the filling, pinch the edges by pressing water on all sides. Set aside, complete for the rest.
* Step 9
In a wok heat adequate oil, deep fry but on low flame. Each side should take 15 mins to fry. Set aside
* Step 10
To make the chutney, soak Tamarind in 1/2 cup water. Strain the juice. In a wok heat 1 Tbsp mustard oil, add panch phoron, 1 whole red chilli, add tamarind extract, jaggery powder and mix well. Add salt, stir and set aside
* Step 11
Plate with tea, and enjoy
Note: if there is a photo you can click to enlarge it
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