Description
This title is based purely on how this dish tasted – I have, as some of you may know, bought a pasta maker and I’ve been trying different kind of things with it – yes, like a child with a new toy, I have been playing with it quite a bit. This machine is also perfect for making samosas – Since I used whole wheat for this preparation, the cover of the samosa ended up tasting a lot like pooris – and it was like we were having stuffed pooris which my daughter cleverly called Poorimosas – I loved the name.
Ingredients
Ingredients for cover shell
- 2 cups of chakki atta
- 1 handful of sooji or cream of wheat
- 1 cup of very warm water
- a dash of salt (optional)
- Oil for frying
For the stuffing
- Carrots
- Peas
- onions
- green chilies
- 1 cup of grated paneer
Instructions
- Add the ingredients for the dough
- Knead and make a firm dough, like you would for chappatis (indian flat bread) or Pizza.
- This dough does not require to rise – and actually works better when rolled out fresh
- I used my KitchenAid Pasta maker to make flat lasagnas. This can be accomplished just as well by rolling the dough out on a flat surface, dusted with flour
- I started at one end by placing the stuffing and then overlapping the corners to form the triangle.
- Then cut at the bottom giving enough room to roll it in and make a wedge. I flattened and patterned it with a fork.
- Then heat up the oil and fry to a golden brown
Notes
Make sure the ends are well pressed it and fully overlapping – else you could have the stuffing burst out, causing a mess by splattering hot oil, not to mention physical harm should your hand be close enough – It is extremely safe if instructions are followed.
- Prep Time: 30 mins
- Cook Time: 5 mins