Beetroot And Coconut Samosa

Share
4 Ratings
0 Reviews
Print
Recipe By Vahchef
17 m
4 servings
48.2 Cals

Lime Cupcakes

These lime drizzle cupcakes are fresh, zesty and light. Great with or without frosting th...

Mooli Paratha Raddish Paratha

Mooli Paratha is one dish which I make very frequently. Though it needs little patience t...

Chicken Korma Recipe

Chicken korma is a dish originating in South Asia or Central Asia which is made with yogu...

Easy Chicken Frankie

Chicken Frankies are delicious quick bites which can be made so easily and enjoyed equall...

Ragi Malt

Ragi malt is delicious and nutritious recipe for four year babies to sixty year old age g...

Suji Dates Halwa

This is a Sri Lankan dessert recipe. It is very easy to digest and tasty sweet....

Beetroot And Coconut Samosa Recipe, Chukandar Pakoda , How To Make Beetroot And Coconut Samosa Recipe

Name: BEETROOT AND COCONUT SAMOSA
Prep time: 5 min
Cook time: 12 min
Total time: 12 min
Yield: 4

This is a favorite south Indian poriyal made out of beetroot and coconut stuffed, into a samosa.

About Recipe

Beet pakodi, Beet root , Beet samuka

How to make BEETROOT AND COCONUT SAMOSA

(4 ratings)

0 reviews so far

Prep time
5 mins

Cook time
12 mins

Total time
17 mins

Author : Vahchef
Main Ingredient : Beetroot

Servings : 4 persons
Published date : March 09, 2019

Ingredients used in BEETROOT AND COCONUT SAMOSA
• All-purpose flour - 2 cups.
• Whole wheat flour - 1 cup.
• Salt - to taste.
• Oil - as required.
• Mustard seeds - 1/2 tea spoon.
• Cumin seeds - 1/4 tea spoon.
• Onion - 1 number.
• Green chillies - 2-3 numbers.
• Ginger - 1/2 tea spoon.
• Beetroot(chopped) - 1/2 cup.
• Green peas - 1/4 cup.
• Fennel seed powder - 1/4 tea spoon.
• Freshly grated coconut - 1 tablespoon.
• Garam masala powder - pinch.
• Coriander leaves - 1 bunch.
• Puffed rice - 2 tablespoons.
Method:
Take some oil in a pan and when it gets hot, add mustard seeds and when they splutter, add cumin seeds, finely chopped onion, green chilies, ginger, once these are salted then add finely chopped beetroot and green peas. Add fennel seed powder, salt, freshly grated coconut and stir well. Allow this to cook. Add a pinch of garam masala, mix and cook for few mins. Add finely chopped coriander leaves, puffed rice, mix well and switch off the flame. Transfer this mixture to a plate and allow it to cool. Take 2 cups of all-purpose flour in another bowl, add 1 cup of whole wheat flour, a little salt, and oil. Add a little water, mix and make a soft dough. Cover the dough with a wet cloth and rest it for 15-20 minutes. Divide the dough into smaller portions and again cover and rest it for 15 minutes. Spread some flour on the table and with help of the rolling pin, roll the dough into a very thin sheet. Heat a tawa and once the tawa is really hot, place the roti and just fry it on both sides for just a few seconds. Remove and trim the edges and cut them into long strips. Cut the long strips into two and wrap them in a wet cloth. Take a thin strip and fold the strip into a triangle shape and stuff the beetroot and coconut mixture inside. Apply some maida paste on one side of the sheet and seal the edges well. Deep fry these samosas in hot oil until they are crisp and golden in color.