Samosa

Ingredients :

* 60 phyllo dough, sheets * 1 kg ground beef * 2 onions, chopped * 400 g green peas * 2 carrots, grated * 9 tablespoons parsley, chopped * 1/2 teaspoon allspice * 1 teaspoon turmeric * 1 teaspoon cayenne, ground * 1 teaspoon salt * vegetable oil * salt and pepper to taste

Method :

1. Fry the onions with 5 tablespoons vegetable oil until tender,then   add in the ground beef and season with pepper and salt. Mix and  cook till the meat turns brown. 2. Add in the green peas, carrots, parsley, allspice, turmeric,  cayenne and salt along with 2 tablespoons of water and stir.  Simmer for 15 minutes, remove from heat and leave aside.This is  the filling. 3. To do the samosi: cut the phyllo sheets into 6 cm wide strips. 4. Put a tablespoon of filling 1 cm from the bottom of the phyllo  stip. Take one of the bottom corners and fold over the filling to  form a triangle. Continue folding while maintaining the triangular  shape till the end of the strip. 5. Repeat the process for the remaining sheets and filling. 6. Fry in heated oil till the samboosak are golden. 7. searv hot

Aloo (potato) porat

Ingredients for aloo(potato) recipe:

1. 4/5 potatos boiled and mashed

2. 1 onion chopped finely (optional)

3. 1 green chilli chopped finely

4. Half tsp chilli powder (optional)

5. Half tsp of garam masala powder 

6. 1 tsp amchur/dry mango powder

7. salt

8. ghee

9. a few corainder leaves chopped finely (optional)

10. dough made from whole wheat flour. Here you will find my post on making the basic wheat flour 

dough: Preparing whole wheat flour dough for rotis chappatis or paranthas white butter.

Method for making aloo(potato) Paratha Recipe:

1. Firstly, boil the potatos and peel them.

2. Chop the potatoes and add all the spice powders, green chillies, salt.

3. Mash the potatos with the spice mixtures.

4. Dust the board with wheat flour. Take well kneaded dough made from wheat flour. Take two 

medium sized balls from the dough and roll these into a circle of about 3 or 3.5 inches.

5. Take a portion of the aloo mixture and spread it on one of the rolled dough.

6. Cover this dough with the second rolled dough.

7. Press the edges of both the rolled dough firmly.

8. Apply some dry flour and roll into a disc of about 8 inches or about the size of a normal roti or chapati.

9. Alternatively, you could do this technique too. Take a piece of dough. Roll it out in a small circle. 

Now put the aloo filling in the center of the rolled out dough.

10. Take it in your palm and bring all the edges together as shown in pic below.

11. Now by applying pressure with your fingers press the edges down.

12. Apply some wheat flour on this stuffed dough or dust the rolling board with wheat flour. Gently 

roll the stuffed dough with a rolling pin. Make sure that the parathas do not break. Dust with more 

flour if required. Roll it into a size of a normal roti or chapati.

13. Now put the rolled al00 parantha on a hot griddle.          

14. Fry the potato paratha with ghee as you would usually fry the parathas.

15. I usually make the paratha, keep it in the roti basket and top the paratha with homemade butter. 

This way I stack all the aloo parathas in the roti basket.

16. You could even serve the aloo paratha… hot… direct from the tava with white butter or curdor 

mango pickle.