Recipe: Delicious Baked Samosa with Beetroot yoghurt dip

Recipe: Delicious Baked Samosa with Beetroot yoghurt dip Delicious, fresh and tasty.

Baked Samosa with Beetroot yoghurt dip. My garlicky yogurt dip, this egyptian beetroot dip, a quick salsa, and my favorite creamy hummus (remind me to share the recipe with you) usually make an appearance! In fact at the last party there was a round of which dip is the best going on. I have no idea what the winner was!

The purpose of the dip is mostly to cool the heat of the samosa down.

The dip used for this recipe is made of yogurt, fresh mint leaves, a little black pepper, and a Middle Eastern spice called sumac.

In a small bowl, stir together the remaining yogurt, half-and-half, and water.

You can cook Baked Samosa with Beetroot yoghurt dip using 18 ingredients and 20 steps. Here is how you achieve it.

Ingredients of Baked Samosa with Beetroot yoghurt dip

1. It’s 2 1/2 cup of All purpose flour.

2. It’s 3 tbsp of vegetable margarine or regular cooking oil.

3. It’s 1 tsp of carom seeds or ajwain.

4. Prepare 1/2 tsp of salt.

5. It’s 1 tbsp of milk to brush the dough.

6. Prepare of For stuffing.

7. You need 2 of large boiled potatoes.

8. You need 1/2 cup of mix veg like green peas, chopped carrot & sweet corn.

9. Prepare 2 tsp of cooking oil.

10. You need 3 pods of garlic.

11. It’s 2 of green chillies chopped.

12. You need 1 bunch of chopped coriander leaves.

13. Prepare 2 tsp of whole coriander seeds.

14. It’s 1 tsp of cumin seeds.

15. You need 1/2 tsp of chilli flakes.

16. You need 1/2 tsp of asafoetida.

17. Prepare 1/2 tsp of dry pomegranate seeds.

18. Prepare 1/2 tsp of dry mango powder.

Dip the samosas in the yogurt mixture, then dredge in flour, and shake off the excess.

Marinate the keema with ginger-garlic paste, red chilli powder, salt, turmeric, coriander powder, curd.

Add the marinated keema to the oil and cook well.

This creamy and flavorful Beetroot salad with Greek yogurt, makes me forget all about it!

Baked Samosa with Beetroot yoghurt dip instructions

1. In a mixing bowl add all purpose flour, salt, vegetable shortening or oil,carom seeds and mix well to form a crumbly texture..

2. Add water and make a stiff dough. Cover and keep aside for 1/2 an hour..

3. Heat a pan and dry roast coriander seeds, cumin seeds and kasuri methi. Grind them coarsely..

4. Take garlic pods, green chillies and coriander leaves and grind to make a paste..

5. Heat oil in a pan, add asafoetida and grinded paste. Saute for few seconds..

6. Mash the boiled potato and add to the pan. Add also the mix veggies..

7. Mix well with the paste. Add coarsely ground spice powder and salt. Mix well. Add dry pomegranate seeds and mango powder..

8. Take the lime size ball from the dough and roll it to make a oblong shape sheet with little thick and about 5-6 inch diameter..

9. Cut the sheet into half. Take one half of the sheet and brush the straight side of the sheet with little water..

10. Take one edge of the straight side and place it on the other edge of the straight side in such a way that it forms a cone..

11. Pinch the corner of the cone so that it seals nicely..

12. Place 1&1/2 tbsp of filling making sure to fill 3/4th of the cone..

13. Brush the inside of the remaining part of cone with water..

14. Now with your fingers fold a little the longer side of the cone and then seal both the edges with your fingers..

15. Samosa is ready, make all the samosas and keep in the baking tray..

16. Brush each samosa with milk & bake at 200 C until they become light golden brown and crisp..

17. For the yoghurt dip, grate a small piece of beetroot, keep in a small napkin, fold and squeeze to extract juice..

18. Add the juice to some beaten yoghurt, also add a pinch of salt and black salt,..

19. Mix well to make a thick pink yogurt dip..

20. Serve hot with the prepared yoghurt dip and sweet tamarind sauce..

Patzarosalata is made with finely chopped boiled beetroots mixed with fresh herbs, Greek yogurt, garlic, onion, and vinegar.

It's a delicious Greek dip very appetizing and refreshing.

Beetroot and Yoghurt Dip from Claire Thomson's The Five O'Clock Apron cookbook.

This wonderfully coloured dip is delicious served with breadsticks as an afternoon snack or as part of a selection of antipasti.

From the book The Five O'Clock Apron Beetroot and Yoghurt Dip from Claire Thomson's The.