These mini samosas have fresh pesto in the dough and cheesy macaroni inside, crisp outside and soft inside - sounds mouthwatering doesn’t it!
Ingredients
1½ cups refined flour (maida)
1 teaspoon carom seeds
Salt to taste
1 tablespoon oil + for deep-frying
Tomato ketchup for serving
Pesto
20-25 basil leaves
2-3 tablespoons chopped fresh coriander leaves
1 green chilli
4-5 walnuts
Salt to taste
1 teaspoon vinegar
1 tablespoon olive oil
Stuffing
1 tablespoon butter
1 tablespoon refined flour (maida)
¾ cup milk
¼ cup grated processed cheese
½ medium capsicum, chopped
2-3 tablespoons boiled corn kernels
¼ cup boiled macaroni, cut into small pieces
Salt to taste
1 teaspoon dried oregano
1 teaspoon red chilli flakes
Method
1. To prepare pesto, coarsely grind together basil leaves, coriander leaves, broken green chilli, walnuts, salt, vinegar and olive oil into a paste. Add some water and grind into a smooth paste. Transfer in a bowl.
2. To prepare dough, take flour in a bowl. Add carom seeds, salt, oil and pesto and knead into a soft dough. Cover with damp muslin cloth and set aside 10-15 minutes.
3. To prepare stuffing, heat remaining butter in a non-stick pan. Add flour and sauté for 1 minute.
4. Add milk, mix and cook for 1 minute. Add cheese, capsicum, corn kernels and macaroni, mix and cook for 1-2 minutes.
5. Add salt, dried oregano and chilli flakes and mix well. Transfer in a bowl and cool to room temperature.
6. Heat sufficient oil in a kadai.
7. Divide the dough into equal portions and roll out into thin oval sheets and halve them.
8. Apply some water on one side of each halve, twist and press the edges to make a cone. Put some stuffing inside each cone and press the edges to seal, applying some water.
9. Deep-fry the samosa in hot oil on low heat till golden brown and crisp. Drain on absorbent paper.
10. Serve hot with tomato ketchup.