Cannelloni Samosa


Cannelloni dough :
• Flour cups
• Salt to taste
• Vegetable fat 1/4 cup
• Water 8 tbsp

Filling :
• Oil
• Onion minced
• Ginger chopped
• Coriander powder 1 tsp
• Cooked potato 150 gms
• Green peas 50 gms
• Cumin powder 1 tsp
• Oil for deep frying

For batter :
• Flour 50 gm
• Milk 50 ml
• Salt to taste
• Bread crums 100 gm

• Mix the flour and salt together in a large bowl .Rub the shortening until it forms crumbly mixture .
• Pour 5-6 tbsp of the cold water into the bowl mix it in with a spoon until it forms a kneadable mass.
• Remove the dough to a lightly floured surface and knead for about 10 min until smooth..Cover and rest for 30 minutes.
• Heat oil in a sautι pan,add onions , ginger and coriander and sautι until onions starts to brown.Remove from heat.
• Add cooked potato to a bowl and lightly mash with a potato masher.The potatoes should be mashed but still chunky. Stir in the sautιed onion mixture,peas,cumin powder and salt to taste.
• Return the wrapper dough to lightly floured work surface and roll it into a long rope . Divide the dough into even size pieces and roll into a 6inch lenth and 2inch wide.
• Moisten the edges with water. Put the fillings in the centre length wise. Fold down the wrapper dough and seal. Repeat with rest of the dough and filling and set the cannelloni in a tray.
• Make a batter using flour & milk .Coat the flour dredged cannelloni with batter and crumbed.
• Heat oil in a deep fryer to 180* C.Fry the cannelloni in small batches until browned on all sides and heated through.Serve with imli chutney.

Back To Recipes
Copyright © 2014 Chef Ranveer | Site Design By: Source One Interactive Media Pvt. Ltd.