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Spicy Potato filled tartlets / Deconstructed Samosas…

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Samosas are triangular shaped deep fried Indian savory pies filled with spicy potato filling .
Today I bring to you Baked version of samosas . In this Pastry dough is baked in muffin moulds, filled with spicy potato mixture and served.
These samosa tartlets are terrific served as finger food for parties and gatherings . …

For the pastry:

All purpose flour/ maida – 1 cup
Carom seeds/Ajwain – 1/4 tsp optional
Ghee / Oil – 3 tbsp
Salt – approx 1/2 tsp or too taste

Method :
Mix all the ingredients for the dough except water and rub thoroughly.
The kneading should be minimal and just enough to get the dough into a ball. Wrap in cling film and chill for at least 20 minutes. Preheat the oven to 200 degree C.
Roll out the dough into 5 mm thickness. Using a large cookie cutter, cut out rounds in the dough. Place the rounds at the base of tart pans , cupcake molds or a muffin pan . The edges should turn up to form a shallow tart shape. Bake on the middle shelf of the oven until the pastry is light brown cooked through, about 15 minutes. Remove in a plate and bring it t room temperature.

For the filling

2 tbs oil
1 tsp cumin seeds
2 green chillies chopped fine
1 tsp finely chopped ginger
2 large boiled potatoes peeled and cubed
1 tsp red chili powder or to taste
salt to taste
1 tsp dry mango powder or lemon juice
1 tsp garam masala powder
2 tbs chopped coriander leaves

Method :

Heat the oil in a pan. Toss in the cumin seeds and let them crackle. Add the green chillies and ginger. Fry briefly. Add the potato cubes and mix well. Add the red chilli powder, salt, dry mango powder and garam masala powder. Toss well. Sprinkle some water. Cover and cook on low-medium heat for about 5 minutes or till the potatoes are coated with masala . Garnish with coriander leaves.
Make sure that the filling is in room temperature before filling in the shells .

To Assemble :

Spoon the filling into the shells & put the tartlets in a preheated oven, at 160 degrees C, for 5 minutes before serving.

TIPS :

Assemble just before serving. The dough can be prepared a few days in advance and refrigerated.

Ypu can even use pre made market bough tart shells OR phyllo dough , pie crust , chapatti flour , samosa strips or puff pastry dough to make tart shells …

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Bharwa Mirch ka pakore (Stuffed green chili & stuffed Bread fritters)……

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Pakoras are fried fritter snacks. They are quick, simple and easy to prepare .
Mirchi / Chili ka pakora is a spicy delicious & perfect treat with hot cup of tea .
The long green chillies are usually used for this pakora . I have stuffed the
chillies with mashed potatoes . Chilies can be stuffed with any other filling of your choice .

Ingredients:

10 – 12 thick green chilies
2 Cups gram flour (besan)
1 Teaspoon red chili powder
½ Teaspoon carom seeds (Ajwaiin)
1 Teaspoon salt or to your taste
1 Cup of water or as needed
oil for frying

Ingredients for filling:

2 Large Boiled Potatoes OR 4 medium ( mashed )
1Teaspoon red chili powder
salt to taste
2 Teaspoons lemon juice ( you can even use dry Mango / Amchure Powder)
1 tsp garam masala powder Optional
2 tsp coriander powder optional

Procedure:

FOR THE STUFFING : Mix all the ingredients with boiled potatoes for the stuffing and keep aside ..

NOW

Mix the besan , red chilli powder, salt, ajwain in a mixing bowl.
Add one cup of water to this mixture to make a thick batter.
Wash and pat dry the chillies with a kitchen towel.
Make a slit in the chillies and take out the seeds with a scooper ( optional , I did not remove the seeds )
Fill the potato stuffing inside the slit chillies and keep aside .

Heat the oil for deep frying (on a medium flame) till it is almost smoking.
When the oil is ready for frying, dip one chilli in the gram flour batter to coat well on all sides. Put it into the oil and fry till golden all over flipping chilies in between . Remove and drain on paper towels. Fry remaining chillies in the same way.

Serve hot with chutneys & dips of your choice ..

NOTE

If you do not want to stuff the chilies then just dip them in the batter ( without the stuffing ) and fry them, either way they are delicious.

Though, mashed potatoes is the most common filling in India, there are other fillings that can be used, like, paneer , cooked mince , cheese and even left over vegetables .

I even made some Stuffed bread pakoda with the left over potato filling .
I applied a teaspoon of the mint-coriander chutney evenly on the slice of bread , then took around 2 tbsp of the mashed potato mixture and applied it on the bread evenly , covered this potato stuffed slice with another slice.dipped in besan and deep fried. One can be innovative in making the filling.

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SRI-LANKAN PUMPKIN CURRY – Pumpkin in Coconut Sauce

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A simple but delicious pumpkin curry recipe that uses curry powder and is thickened and flavored with coconut milk .it is truly flavorful dish to serve with steamed white rice .

ingredients:

Pumpkin – 200 g , peeled and cubed
Onion – 1 chopped
Garlic cloves – 3 chopped
Ginger – 1/2 inch chopped
Curry Powder – 1 tsp
Red Chilli powder – 2 tsp (adjust to your spice level)
Turmeric powder – 1/4 tsp
Curry leaves – A few ( optional )1
Cumin seeds – 1/2 tsp
Grated coconut – 5 tsp (dry roast before garnish)
Coconut milk – 1 cup
Salt to taste
Oil 2 tbs

Procedure:

Heat 1 tbsp of oil and saute garlic,ginger and saute for few seconds. Then add cumin seeds, onion and curry leaves. Saute till onion turns light brown in color. Add the red chilli powder, turmeric powder and curry powder.
Add pumpkin and coconut milk, enough salt and simmer down for 5 to 8 minutes until pumpkin is cooked through.
Turn off the heat and garnish it with dry roasted grated coconut. (you can also use freshly grated coconut)

This curry taste best with white rice …

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