Baked Samosa with Beetroot yoghurt dip
Baked Samosa with Beetroot yoghurt dip

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, baked samosa with beetroot yoghurt dip. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Baked Samosa with Beetroot yoghurt dip is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Baked Samosa with Beetroot yoghurt dip is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook baked samosa with beetroot yoghurt dip using 18 ingredients and 20 steps. Here is how you cook it.

The ingredients needed to make Baked Samosa with Beetroot yoghurt dip:
  1. Make ready 2 1/2 cup All purpose flour
  2. Prepare 3 tbsp vegetable margarine or regular cooking oil
  3. Prepare 1 tsp carom seeds or ajwain
  4. Make ready 1/2 tsp salt
  5. Get 1 tbsp milk to brush the dough
  6. Get For stuffing
  7. Make ready 2 large boiled potatoes
  8. Get 1/2 cup mix veg like green peas, chopped carrot & sweet corn
  9. Take 2 tsp cooking oil
  10. Take 3 pods garlic
  11. Make ready 2 green chillies chopped
  12. Get 1 bunch chopped coriander leaves
  13. Get 2 tsp whole coriander seeds
  14. Make ready 1 tsp cumin seeds
  15. Get 1/2 tsp chilli flakes
  16. Prepare 1/2 tsp asafoetida
  17. Prepare 1/2 tsp dry pomegranate seeds
  18. Take 1/2 tsp dry mango powder
Instructions to make Baked Samosa with Beetroot yoghurt dip:
  1. In a mixing bowl add all purpose flour, salt, vegetable shortening or oil,carom seeds and mix well to form a crumbly texture.
  2. Add water and make a stiff dough. Cover and keep aside for 1/2 an hour.
  3. Heat a pan and dry roast coriander seeds, cumin seeds and kasuri methi. Grind them coarsely.
  4. Take garlic pods, green chillies and coriander leaves and grind to make a paste.
  5. Heat oil in a pan, add asafoetida and grinded paste. Saute for few seconds.
  6. Mash the boiled potato and add to the pan. Add also the mix veggies.
  7. Mix well with the paste. Add coarsely ground spice powder and salt. Mix well. Add dry pomegranate seeds and mango powder.
  8. Take the lime size ball from the dough and roll it to make a oblong shape sheet with little thick and about 5-6 inch diameter.
  9. Cut the sheet into half. Take one half of the sheet and brush the straight side of the sheet with little water.
  10. Take one edge of the straight side and place it on the other edge of the straight side in such a way that it forms a cone.
  11. Pinch the corner of the cone so that it seals nicely.
  12. Place 1&1/2 tbsp of filling making sure to fill 3/4th of the cone.
  13. Brush the inside of the remaining part of cone with water.
  14. Now with your fingers fold a little the longer side of the cone and then seal both the edges with your fingers.
  15. Samosa is ready, make all the samosas and keep in the baking tray.
  16. Brush each samosa with milk & bake at 200 C until they become light golden brown and crisp.
  17. For the yoghurt dip, grate a small piece of beetroot, keep in a small napkin, fold and squeeze to extract juice.
  18. Add the juice to some beaten yoghurt, also add a pinch of salt and black salt,.
  19. Mix well to make a thick pink yogurt dip.
  20. Serve hot with the prepared yoghurt dip and sweet tamarind sauce.

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