INDIAN FLOWER SAMOSA
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 5.24 |
| Energy (kCal) | 2138.7468 |
| Carbohydrates (g) | 82.0773 |
| Total fats (g) | 204.9278 |
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Cuisine
Asian >> Indian Subcontinent >> Indian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. FILLING: | 2. boil the potato for 3 minutes and mash it. | 3. cut the onion into small pieces. | 4. chop the ginger,garlic and green chillies.make it a fine paste. | 5. take a pan and pour 4 tablespoon oil and 1 teaspoon ghee. | 6. add the onions and saute it for 10 minutes. | 7. when the raw smell is gone add the GGC paste(ginger,garlic,green chilli paste) and saute it for 4 minutes. | 8. now the oil starts separating along the sides of the pan. | 9. now add chilli powder,turmeric powder,garam masala,chat masala and salt. | 10. saute it for another minute. | 11. add the mashed potatoes to it. | 12. add 2 tablespoon water. | 13. allow the potato to mix with the masalas. | 14. add carrot,cabbage to it. | 15. now the mixture is ready.allow it to cool. | 16. FLOWER BASE: | 17. add required water to the maidha flour and mould it to chapati flour consistency. | 18. round it to balls amd roll it with the help of a roller to a round base. | 19. with the help of knife cut the edges and make a perfect square shaped dough base. | 20. now fold the four corners of the base inwards. | 21. now flip the base. | 22. place the filling inside the base. | 23. Bring corners over the filling to center. | 24. Press all joints and center with fingers without any gap. | 25. Turn over the piece and pull the folded corners out to make a flower shape. | 26. likewise make 3-4 flower shape samosa base. | 27. Now our flower shapes are completed. | 28. FOR FRYING: | 29. Heat oil in a pan and deep fry each piece separately. | 30. Turn the pieces in oil for other side to fry. | 31. Take out from oil and place the samosas in a tissue paper. | 32. serve hot with tea/coffee. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| potato | 2 | - | - | - | - | ||
| carrot | 1 | 52.48 | 12.2624 | 1.1904 | 0.3072 | ||
| cabbage | 1 | cup | 22.25 | 5.162000000000001 | 1.1392 | 0.08900000000000001 | |
| onion | 1 | 64.0 | 14.944 | 1.76 | 0.16 | ||
| chili powder | 1 | teaspoon | 7.614 | 1.3419 | 0.3634 | 0.3856 | |
| turmeric powder | 1/2 | teaspoon | - | - | - | - | |
| garlic clove | 3 | - | - | - | - | ||
| ginger | 1 | piece | - | - | - | - | |
| garam masala | 1 | tablespoon | - | - | - | - | |
| chat masala | 1/2 | teaspoon | - | - | - | - | |
| coriander leaf | 10 | 2.3 | 0.36700000000000005 | 0.213 | 0.052000000000000005 | ||
| green chilies | 2 | 194.3028 | 48.0 | 0.0 | 0.0 | ||
| maida flour | 1 | cup | - | - | - | - | |
| water | 1 | cup | 0.0 | 0.0 | 0.0 | 0.0 | |
| salt | 2 | tablespoons | - | - | - | - | |
| oil | 1 | cup | 1795.8 | 0.0 | 0.574 | 203.93400000000003 | |
| ghee | 1 | teaspoon | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.