Avarekaalu (hyacinth beans) Samosa / ಅವರೆಕಾಳಿನ ಸಮೋಸ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ  ಕ್ಲಿಕ್ ಮಾಡಿ.. 
 
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Avarekaalu (Hyacinth Beans) Samosa

Crispy deep-fried samosas filled with a spiced hyacinth beans (avarekaalu) and fenugreek leaf stuffing.

45 minPrep time

30 minCook time

~20 samosasYield

SnacksCourse

Ingredients

• Avarekaalu (hyacinth beans) – ½ kg
• Cinnamon pieces, cloves, marathi moggu, dhaniya (coriander seeds) – 2 tablespoons, mixed
• Coriander leaves – 1 bunch
• Pepper – a little
• Ginger – ½ inch
• Green chillies – 10 (adjust to taste)
• Fenugreek (methi) leaves – 2 bunches
• All-purpose flour (maida) – ½ kg
• Butter – a little
• Cooking soda – a pinch
• Salt – to taste
• Oil – for deep frying

Instructions

1. Remove the outer skin of the hyacinth beans (avarekaalu).
2. Dry roast the cinnamon pieces, cloves, marathi moggu, dhaniya, and pepper in a pan without oil, then grind to a smooth powder.
3. Grind the green chillies and ginger together into a paste.
4. Finely chop the fenugreek (methi) and coriander leaves and set aside.
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5. Mix the all-purpose flour with a little butter, salt, and cooking soda. Add water gradually and knead into a smooth dough. Set aside.
6. Cook the avarekaalu in a pan with 1 tablespoon oil and a little water. Once half-cooked, add the ground masala powder, the ginger-chilli paste, chopped methi and coriander, and salt. Cook well until done.
7. Make small balls from the dough and roll each into a small circle (like a poori). Place about 2 tablespoons of the cooked filling in the center, fold twice into a triangle, and seal the edges.
8. Alternatively: roll a larger piece of dough like a chapati and cut into 2 equal pieces. Fold each into a cone/triangle shape keeping one side open, fill with the mixture, and seal the edges well.
9. Heat oil in a pan and deep fry the samosas on medium flame until golden brown. Best enjoyed hot.

Tips

• Adjust the number of green chillies based on how spicy you like your filling.
• Make sure the avarekaalu filling isn't too wet before sealing the samosas, or they may turn soggy while frying.
• Fry on medium flame rather than high heat, so the samosas cook through evenly without the outside browning too fast.

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