SAMOSA

STANDARD RECIPE CARD

Name of Dish:

Singhara (Samosa)

Preparation Time:

30 minutes

Served with:

Cooking Time :

15-18 minutes

Portion Size :

No. of Portion :

Yield = 20

Garnish :

Colour:

Ref. Book :

Saraswat - 215

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

The Dough

1

PREPARATION

Flour

250 gm

The Dough: Sieve flour and salt together, add ajwain, mix, make a bay, pour

Salt

1 gm

melted ghee in it and start mixing gradually. When fully mixed, add water (ap-

Ghee

50 gm

prox.120 ml), knead gently to make a semi-hard dough, cover with a moist

Ajwain

a pinch

cloth and keep aside for 15 minutes. Divide into 20 equal portions and make

Oil to fry

500 ml

balls. Cover with a moist cloth.

2

The Filling

The Filling: Cut the potatoes into small dices. Heat ghee in a kadhai, add cum-

Potatoes - boiled

750 gm

in and saute over medium heat until it begins to crackle, add ginger and green

Green pea - boiled

150 gm

chillies, saute for 15 seconds. Then add potatoes and green peas, chilli powder

Ghee

20 gm

and cumin powder, pomegranate seeds and salt saute for 2 minutes. Remove.

Cumin seeds

3 gm

Sprinkle garam masala and chopped coriander, lemon juice and mix well. Cool

Ginger - chopped

20 gm

and divide into 20 equal portions.

Red chilli powder

5 gm

The Stuffing: Flatten each ball with a rolling pin into a round disc, 6" diameter

Salt

3 gm

and cut into half. Make into cone by applying water to stick and stuff with the

Green chillies

15 gm

filling. Seal the open end by pressing firmly. Sprinkle flour on a tray, arrange

Cumin powder

5 gm

the stuffed samosa on it and keep aside until ready to fry.

Pomegranate seeds

5 gm

3

COOKING

Garam masala powder

3 gm

Heat ghee (for frying) in a kadhai and deep fry the samosa over medium heat

Green coriander -chopped

20 gm

until golden brown and crisp.

Lemon juice

15 ml

4

TO SERVE: Serve hot , with saunth and mint chutney.

Total Cost :

Cost per Person :

Prepared By:- Chef Ashish Raina

Checked by