Hello everyone! This week Holi the colorful festival is coming. According to wiki, Holi , is a religious spring festival celebrated by Hindus. Holi is also known as festival of Colours. The main day, Holi, also known as Dhuli in Sanskrit, also Dhulheti, Dhulandi or Dhulendi, is celebrated by people throwing scented powder and perfume at each other. Bonfires are lit on the eve of the festival, also known as Holika Dahan (burning of Holika) or Chhoti Holi (little Holi). After doing holika dahan prayers are said and praise is offered. The bonfires are lit in memory of the miraculous escape that young Prahlad accomplished when Demoness Holika, sister of Hiranyakashipu, carried him into the fire. Holika was burnt but Prahlad, a staunch devotee of god Vishnu, escaped without any injuries due to his unshakable devotion.
Lots of sweets and savouries are made this day and from me I have come up with samosas. We can do any filling of our choice but here I have used moong sprouts plus potatoes. Lets begin and let me know what you think. Happy Holi, everyone.
Ingredients for outer covering:
1cup wheat flour
Salt to taste
1tsp jeera/cumin seeds( alternate you can use ajwain)
Water to make dough.
Take flour in a pot, add salt,oil and jeera and mix well. Add water slowly and make medium chapati atta/dough. It should not be very hard. Cover and keep aside.
Ingredients for filling:
½ cup sprouted moong/green gram
2 potatoes boiled
2 green chillies cut in small pieces
Salt to taste
½ tbsp amchur powder
½ tsp red chilli powder
½ tbsp coriander powder
1tsp garam masala powder.
Oil for deep frying.
Boil the sprouted moong and drain out excess water. You can use this water in some other dish. Keep moong dry. Add potatoes mashed and other ingredients for filling. Keep it aside. For chilli adjust according to your taste.
With dough make equal lemon sized balls. Roll out each to big round chapati shape. Cut in middle so it resembles semi circle. I forgot to take pics of the semicircle but I think all you cooks understand this. Rub slight water on the outer edges of circle and fold and bring to middle and seal the middle part till it resembles triangle. From open end put the above filling and again seal with water and close it. Do this with all the balls.
Heat oil in pan and fry the samosas till they are golden brown. Take them out of oil, drain excess oil on kitchen paper and serve hot with any chutney or tomato sauce or have them just as they are.
Hope you like these samosas. You can do same filling with chana dal with same masalas. Choice is yours, and over to you for feedback.. cheers