Baked Samosa with Beetroot yoghurt dip
Baked Samosa with Beetroot yoghurt dip

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, baked samosa with beetroot yoghurt dip. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Baked Samosa with Beetroot yoghurt dip is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Baked Samosa with Beetroot yoghurt dip is something which I’ve loved my whole life.

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

To get started with this particular recipe, we have to prepare a few components. You can cook baked samosa with beetroot yoghurt dip using 18 ingredients and 20 steps. Here is how you cook that.

The ingredients needed to make Baked Samosa with Beetroot yoghurt dip:
  1. Make ready All purpose flour
  2. Take vegetable margarine or regular cooking oil
  3. Make ready carom seeds or ajwain
  4. Make ready salt
  5. Prepare milk to brush the dough
  6. Take For stuffing
  7. Get large boiled potatoes
  8. Take mix veg like green peas, chopped carrot & sweet corn
  9. Take cooking oil
  10. Get garlic
  11. Get green chillies chopped
  12. Prepare chopped coriander leaves
  13. Get whole coriander seeds
  14. Get cumin seeds
  15. Prepare chilli flakes
  16. Get asafoetida
  17. Make ready dry pomegranate seeds
  18. Get dry mango powder

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. Turkish Beetroot & Yoghurt Dip is a vibrant, earthy, sweet salad that pairs with any Middle Eastern spread!

Instructions to make Baked Samosa with Beetroot yoghurt dip:
  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.

Learn how we make it at cookeatblog.com Cook Eat Blog, Recipes from around the World - How to cook international food Notes. Do not peel, but scrub carefully and try not to damage skin. Place in a saucepan and cover with water. Cut the cooked beetroot into chunks and put in a small food processor with athe garlic, spring onions, greek yogurt and lime juice. Season well then whizz until smooth and scrape into a bowl.

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