Avarekaalu (hyacinth beans) Samosa / ಅವರೆಕಾಳಿನ ಸಮೋಸ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ  ಕ್ಲಿಕ್ ಮಾಡಿ.. 
Avarekaalu (hyacinth beans): 1/2 kg
Cinnamon pieces, cloves, marathi moggu, dhaniya - 2 table spoon
Coriander - 1 bunch
Little Pepper
Ginger - 1/2 inch
Green chillies - 10 nos (depending on your taste)
Fenugreek (Methi) leaves - 2 bunch
All purp. flour (Maida) - 1/2 kg
Little butter
Cooking soda - a pinch
Salt - as per taste
Oil  for deep frying

To start with, remove the outer skin of the hyacinth beans.
Take Cinnamon pieces, cloves, marathi moggu, dhaniya, and pepper and fry them in a pan without adding any oil, and make a smooth powder out of it.
Put green chillies and ginger in miksy jar and prepare a paste.
Finely chop the methi and coriander leaves and keep aside.
Take all purp.flour, add little butter, salt and cooking soda and mix it well. Prepare a smooth dough by adding water, kneed it well and keep it aside.
Cook Avarekaalu in a pan by adding 1 table spoon oil and little water. Once it is half-cooked, add the masala powder, grinded paste, chopped methi and coriander, and salt and cook it well.
Make small balls out of dough already prepared, roll it into a small circle like Poori. Pour around 2 tablespoons of cooked mixture onto the middle of rolled dough, fold it twice to make a triangle and seal the edges.
Else, take a little more dough, roll like a chapati and cut it into 2 equal pieces. Fold both the pieces like a triangle by keepinf one side open. Fill the triangle with the cooked mixture and seal the edges well.
Heat oil in a pan, deep fry the samosas in medium flame till golden brown. Taste them when they are hot.
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