Beetroot Samosa

Samosa is the best and popular Indian snack to have with the cup of tea. It is crisp and deep fried snack item made outer part with the refined flour and filled with the potato stuffing. It is not too tough to make it at home. To make it more healthier you can avoid the filling of potatoes and fill any healthy stuffing in it. Also we can avoid deep frying part. Instead of deep frying, we can bake it in the microwave or we can air fry it in the air fryer. Here I share the recipe of beetroot samosa which is as follows:-

Ingredients:-
All purpose flour - 1 cup
Beetroot puree - 1/4 cup
Carom seeds - 1 teaspoon
Salt to taste
Oil - 3-4 tablespoons

For stuffing:-

Grated beetroot - 1/2 cup
Crumbled cottage cheese - 1/2 cup
Boiled peas - 1/2 cup
Chopped onion - 1
Roasted cashew nuts - 1-2 tablespoons
Raisins - 1 tablespoon
Cumin seeds - 1 teaspoon
Roasted Coriander seeds (crushed) - 1 teaspoon
Coriander leaves - 2 tablespoons
Chaat masala - 1 teaspoon
Dried mango powder - 1/2 teaspoon
Garam masala -1/2 teaspoon
Red chilli powder - 1/2 teaspoon
Salt to taste
Oil - 1 tablespoon

Oil for deep frying

Method:-

1. Take a bowl and mix all purpose flour, two pinch of salt, carom seeds and oil into it and mix it well then add beetroot puree in it and knead a firm dough, cover it and keep it aside to rest for 15-20 minutes. (If you want to bake the samosas then you need to add baking powder also in the dough)

2. For stuffing take a non stick pan and  heat oil into it. Then add cumin seeds. Once they start splutter, then add onions into it and sauté it. Then add boiled peas, grated beetroot and crumbled cottage cheese into it and mix it well. Now add roasted cashew nuts, raisins, roasted coriander seeds, garam masala, chaat masala, red chilli powder, dried mango powder, coriander leaves and salt to taste into it and mix it well.

3. Now divide the dough in 7-8 parts and take one part of it and make a ball with the help of your palms. Then flatten it and roll it like a chapati with the rolling pin. Cut the chapati from the centre in two parts. Take one semi circle part in your palm and seal the one edge over the another with the help of water and make it like a cone. Now fill the 1-2 tablespoons of stuffing into it and wet the edges with water and seal the samosa properly and keep it aside. Make all the samosas in this way.

4. Take a frying pan and heat the oil on the medium flame. The put 2 or 3 samosa (depending upon the size of the pan) into the oil and deep fry it until they turned golden brown on low to medium flame. Then take out after draining the oil and keep it on the absorbent paper. Deep fry all your samosa in this way. (Do not deep fry samosas on high flame)

5. Your beetroot samosa is ready now. Serve it hot with tomato sauce or ginger tamarind chutney or coriander chutney.