RecipeMobile

Serves 2

Preparation time 20 minutes

Cooking time 45 minutes

Ingredients

For Filling

1. 1 cup beetroot, boiled and diced finely
2. 1 onion,  finely chopped
3. 2 green chillies, finely chopped
4. 1/2 tsp white lentil (urad dal)
5. 1/2 split bengal gram (chana dal)
6. 4-5 curry leave
7. pinch of asafoetida
8. 1 tbsp shredded fresh coconut
9. 1 tsp oil
10. salt to taste

For covering

1. 1 cup all purpose flour
2. 3 tsp ghee/oil/ butter
3. 1/3 cup water
4. Salt to taste

Oil for frying

Directions

To make the filing heat oil in a wok, add white lentils, spilt bengal gram, curry leaves, asafoetida.  Wait until it splitters. Then add onion and green chillies and saute for a minute. Next add beetroot and coconut and saute this mixture until its dry. Once done let mixture cool. To make the covering take the flour add ghee/oil/butter and salt and add a little water at a time and kned into a dough. Keep doungh in a moist cloth so it does not dry out. To make the samosas roll out the dough into 5 inch diameter circle. Next cut the circle into 2 equal semi circles. Next roll the semi circle into a cone, make sure your tip is well selaed. You can use water to do so if required. Now spoon the mixture into the cone and seal the open third end. Heat oil in a deep skillet and fry until crisp and golden brown. Serve hot with chutney. If you are vegan you can substitute ghee/butter for oil or olive oil. If you wish to make these samosa low cal you can choose to bake them insted to frying them.  Y0u can bake them at 180 degrees C until golden brown.