by Pallavi Purani

Beetroot and cheese Samosa

My romance with beetroot is continuing for sometime now πŸ™‚ Though I loved the pairing, there were not many takers for this samosa.

This post is a part of BM#28. My theme for this part of samosas with different fillings. _Check out theΒ **Blogging Marathon page for the other Blogging Marathoners doing BM.

Print Recipe
Beetroot and cheese Samosa
My romance with beetroot is continuing for sometime now πŸ™‚ Though I loved the pairing, there were not many takers for this samosa.
Course appetizer
Prep Time 10 minutes
Cook Time 20 minutes
Servings
number
Ingredients
  • For the dough -
  • 1 beetroot ... Small [ Washed , peeled and Boiled .
  • 1.5 cups Maida flour [ All porpose . ...
  • 2 tbsps Oil . ...
  • /. CorrianderBasil [ Few leaves
  • 1/2 tsp Salt . ...
  • Water .
For the Filling:
For frying:
  • 1 tbsp maida water with . 2 tbsps
  • . Oil
  • . Paper towels
  • . Wok and slotted spoon
Course appetizer
Prep Time 10 minutes
Cook Time 20 minutes
Servings
number
Ingredients
  • For the dough -
  • 1 beetroot ... Small [ Washed , peeled and Boiled .
  • 1.5 cups Maida flour [ All porpose . ...
  • 2 tbsps Oil . ...
  • /. CorrianderBasil [ Few leaves
  • 1/2 tsp Salt . ...
  • Water .
For the Filling:
For frying:
  • 1 tbsp maida water with . 2 tbsps
  • . Oil
  • . Paper towels
  • . Wok and slotted spoon
Instructions
  1. To make the dough, mix all the ingredients except water.
  2. Now add water little by little and made a slighty sough dough.
  3. Cover and keep it aside for a few min to rest.
  4. In a pan, heat a tsp of oil.
  5. Add the baby corn and cover and cook until nice and tender.
  6. Add the spring onions and cook for a few more min.
  7. Add a little salt and pepper.
  8. Remove from heat and mix the cheese in it gently.
  9. The warmth shall make the cheese to melt.
  10. Take a ping pong size ball out of the dough and roll it in a circle.
  11. Cut it from the center and make a cone.
  12. Secure the sides with the maida mixture.
  13. Now put the filling in the samosa and close its base.
  14. Repeat the process for all samosas.
  15. Heat the oil on medium flame and lower the samosas.
  16. Do not fry them on HIGH as the dough shall not cook uniformly.
  17. Serve with dip of your choice.


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