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The ingredients needed to make Beetroot and cheese Samosa:
- Get For the dough -
- Prepare 1 beetroot … Small [ Washed , peeled and Boiled .
- Get 1.5 cups Maida flour [ All porpose . …
- You need 2 tbsps Oil . …
- Use /. CorrianderBasil [ Few leaves
- Take 1/2 tsp Salt . …
- You need Water .
- You need 1/2 cup Baby corn [ Cut in small pieces . …
- Provide 1/3 cup cheese Processed [ Grated . ..
- Use 1/3 cup Spring onion with greens . …
- Take 1/2 tsp Oregano . …
- Prepare Salt pepper . and
- Prepare 1 tbsp maida water with . 2 tbsps
- Take . Oil
- You need . Paper towels
- Provide . Wok and slotted spoon
Instructions to make Beetroot and cheese Samosa:
- 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.
Good snack lovers of the world, today I'm here to introduce you to your favorite new snack - Baked Spinach and Cheese Samosa. Samosa is one of the most popular and elegant appetizers -specially in Ramadan- in the Arab world, Pakistan and India. Stuff them however you like, make the traditional Indian potato stuffing or stuff with cream cheese and green onions, pizza topping anyone? seriously the sky's the limit here. Tangy balsamic vinegar, sweet beetroot and creamy goat's cheese combine beautifully in this easy vegetarian salad that's sure to impress, containing four of your five-a-day. Dip both cheese halves in the chopped walnuts so the tops are covered, then pop in the roasting tin with the beetroot and green.
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