Cocktail Samosa 

Cocktail Samosa 


For the Dough: 
-2 cups Original Blend
-1 cup Hot Water
-1 tsp Cumin Seeds
 -1 tsp Salt

For the Filling: 
-4 Potatoes (boiled and mashed)
-1 cup Spinach (quickly cooked with salt)
-1 tbsp Ginger (grated)
-2 tbsp Fresh Coriander (chopped)
 - 2 tbsp Samosa Masala
-2 tbsp Oil

For the Dough:
-In a plate, add the Original Blend. Add the salt and cumin seeds and mix well.
-Add the hot water to the flour and begin combining the dough
-Transfer the roughly mixed dough to a surface and knead well into a smooth dough. 
-Roll out the dough to a 2mm thickness and cut out circles from the dough.

For the Filling:
-In a pot, add the oil and gently heat. Add the samosa masala and cook for 1 minutes.
-Add the ginger and cook until the raw ginger aroma has dissipated.
-Add the mashed potatoes and spinach and mix well. Ensure that the mashed potatoes are well coated in the masala.
-Remove the filling from the heat and let it cool down completely.

Assembling the Samosas and Air-Frying:
-Place the dough rounds on your palm and form a cone.
-Place the samosa filling in the center and bring the edges together. 
-Using your fingers, combine the edges and ensure that there are no air pockets.
-Place the samosas in an air-fryer and gently brush with olive oil.
-Air-fry the samosas for 15-20 minutes.
-Remove from the air-fryer and enjoy with spicy green chutney!  

- In a large mixing bowl take 2 cup
   Original flour blend, ¼ tsp baking
   soda and 1 tsp baking powder and ¾ tsp
   salt. Mix well.
- Add 2 tbsp oil, ¼ cup curd and 1 tsp     
   garlic. Mix well
- Further, add water as required and
   knead to a smooth and soft dough.
- Grease the dough with oil, cover and
   rest for 2 hours.
- Meanwhile prepare garlic butter by
   mixing 3 tbsp butter, 1 tsp garlic and 2
   tbsp coriander. after 2 hours, knead the
   dough slightly to remove if any air
   present in the dough pinch a ball sized
- Gently roll to oval shape using a rolling
   pin. Make sure you do not make too thin
   nor thick and also keep the size in mind.
   It should not be larger than your tawa
- Grease with water over naan. Make sure
   you coat uniformly (helps naan to stick
   on tawa) furthermore, slowly flip over
   and put it on hot tawa. Remember, be
   gentle and put the water coated side
   down to tawa.
- Slightly press. This helps the naan to
   stick on to the tawa and when you flip
   the tawa upside down it will be intact.
- Now after a minute, flip the tawa upside
   down and cook naan directly on flame       till they turn golden brown.
- Also brush with some prepared garlic 
   butter mixed with coriander leaves.
   Gently scrape the naan from the bottom
   and remove.
- Finally, serve garlic naan hot with your   
   favourite curry like mattar paneer.