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A1 : Indian Slim Fry

Food Serving size Ingredients

1 Samosa Pockets 4 pieces Maida (all-purpose our) - 1 cup, Oil - 2 tbsp.,

large pinch ajwain (optional), enough water to

knead the maida, salt to taste, oil for brushing

For the lling:

Boiled potatoes - 2 ea (crumble), Boiled peas

cup, Grated ginger -

tbsp., Red chilli

powder - 1 tbsp., Coriander powder -

tbsp,

Pinch cumin powder, Pinch kasuri methi, Dash

of lemon juice, Pinch of garam masala, Chopped

coriander leaves, Salt to taste

Mix the maida with salt, oil, ghee and ajwain, combine to form a

crumbly mixture. Now slowly add enough water to make pliable

dough, not too soft. Divide the dough and shape into balls. Keep

aside covered with moist cloth for 15-20 minutes. Now prepare

the ling for the samosa by mixing all the ingredients for lling.

Divide the dough into 4 equal parts and make into balls. Roll each

ball into 6 inch diameter circles and cut each circle in half. Spread

the paste lightly all along the edge of one semicircle. Spread

potato lling in centre leaving the edges fold it into triangle

shape pockets or desired shape seal the edges with a little water.

Continue lling the rest of the Samosa Pockets. Now Keep the

4 Samosa Pockets on the crusty plate and brush all sides with

vegetable oil. Put the crusty plate on high rack and press start.

When beep, turn the side and press start.

MC35J8085PT_TL_DE68-04346F-00_EN.indd 50 2015-01-16  6:50:44