Stuffed savory triangles
- Serves: 30 Makes
- Preparation Time: 30 minutes
- Cooking Time: 15 minutes
- Difficulty: medium
- Tag: Bread & Doughs, Dairy Free, Diwali, Eid, Flour, Holi, Indian, Kitty Party, Lohri, Party Food, Side Dishes, Snacks, Starters, Vegan, Vegetables, Vegetarian
- 500g Refined flour
- 5tbsp Clarified butter (desi ghee)
- Salt to taste
- 500g roasted peanuts
- 1tbsp red chili powder
- 1tsp Garam masala
- 2tbsp Coriander powder
- 2tbsp raw mango powder
- 3-4pinches asafetida powder
- 1tsp cumin seeds
- Vegetable oil for frying
- Take 2tbsp oil in heavy pan.
- Add the peanuts and sauté on low flame till the peanuts are crisp and fragrant. Cool the peanuts and crush coarsely.
- Heat 1tbsp oil in a pan. Add the asafetida and the cumin seeds.
- Allow the seeds to splutter.
- Add salt, garam masala, coriander powder, chili powder and raw mango powder. Sauté for 30 seconds and add the crushed peanuts.
- Toss well and remove from fire. Set aside to cool.
- Sieve the flour, add salt. Add melted clarified butter and mix it very well.
- Add small quantity of water and knead to a stiff dough.
- Set the dough aside for 20 minutes.
- Knead the dough for a minute and divide the dough into 15 balls of equal size.
- Rll out each ball to a disc of 4 inch diameter.
- Cut it into 2 equal halves along the diameter.
- Wet the edges with a little water along the diameter. Bring the two ends together to overlap by a third. Join and press together to make a cone.
- Place a heaped tbsp. of filling in the cone and press to seal from above. Fill all the cones and set aside.
- Heat plenty oil in a pan. Put the prepared samosas in hot oil, reduce the heat and deep fry on low to medium till light brown.
- Drain and set aside to cool. Store in airtight containers.
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