Step-by-Step Guide to Prepare Any-night-of-the-week Green gram(pojo) samosas - Free Download

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We hope you got insight from reading it, now let's go back to green gram(pojo) samosas recipe. To cook green gram(pojo) samosas you only need 12 ingredients and 8 steps. Here is how you do it.

The ingredients needed to make Green gram(pojo) samosas:

1. Take of All purpose wheat flour.
2. Take of Salt.
3. Take of Cooking oil.
4. Use of Water.
5. Take of Stew.
6. Use 1 bowl of green grams.
7. Take of Onions.
8. You need of Carrots.
9. You need of Pepper.
10. You need of Garlic.
11. Use of Green paper.
12. Use 1 of Chicken cube.

Steps to make Green gram(pojo) samosas:

1. First make the dough, using the wheat flour, salt, oil and water. Then make round shapes like kama za chapati but thinner (around 2mm).
2. Heat your pan and place the round shapes so that they can hold together before shaping into samosa shapes(triangle).
3. For your stew, if it was frozen, defroze it, the cut your onions, green pepper, carrots, grated garlic..
4. Fry your onions, the add the grated garlic, carrots, chicken cube and green pepper and the pepper itself, let it cook after stirring..
5. After it has cooked, mix the fried ingredients with the defroze pojo and add raw onions too l(to your own liking). Add salt to taste too..
6. Make the triangular shapes using a paste of flour to hold it together as you add your prepared green grams and seal it with the paste..
7. Deep fry your prepared samosas and let it cook.
8. Enjoy your meal.

Start working on a piece of dough, keep the remaining dough balls covered at all times with a moist cloth else the dough will dry out.. The samosa will also have bubbles on the crust if you oil temperature is hot while frying the samosa. I have used green peas in my samosa. Mini Dry Samosa or Farsan Samosa or Besan Samosa is a very popular namkeen snack that has a Flaky crust and stuffed with namkeen/farsan which tastes tangy, sweet, spicy and is loaded with dry fruits. This is very popular among the people who travel.

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