Beetroot and cheese Samosa

My romance with beetroot is continuing for sometime now 🙂 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 the Blogging Marathon page for the other Blogging Marathoners doing BM.

You shall need: [Makes 14-16]

For the dough-

1 …Small beetroot [Washed, peeled and Boiled]

1.5 cup… Maida [All porpose flour]

2 tbsp… Oil

Corriander/Basil [Few leaves]

1/2 tsp… Salt

Water

For the Filling:

1/2 cup… Baby corn [Cut in small pieces]

1/3 cup .. Processed cheese [Grated]

1/3 cup… Spring onion with greens

1/2 tsp… Oregano

Salt and pepper

For frying:

1 tbsp maida with 2 tbsp water

Oil

Paper towels

Wok and slotted spoon

Method:

  • To make the dough, mix all the ingredients except water.
  • Now add water little by little and made a slighty sough dough.
  • Cover and keep it aside for a few min to rest.
  • In a pan, heat a tsp of oil.
  • Add the baby corn and cover and cook until nice and tender.
  • Add the spring onions and cook for a few more min.
  • Add a little salt and pepper.
  • Remove from heat and mix the cheese in it gently.
  • The warmth shall make the cheese to melt.
  • Take a ping pong size ball out of the dough and roll it in a circle.
  • Cut it from the center and make a cone.
  • Secure the sides with the maida mixture.
  • Now put the filling in the samosa and close its base.
  • Repeat the process for all samosas.
  • Heat the oil on medium flame and lower the samosas.
  • Do not fry them on HIGH as the dough shall not cook uniformly.
  • Serve with dip of your choice.

beetsamosa1 beet samosa2Cheers,

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10 thoughts on “Beetroot and cheese Samosa

  1. As soon as saw the name thought your filling will be beetroot and cheese combination, hats off to your thinking Pallavi, it turned out catchy color, hope it tasted great.

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