Punjabi Samosa
- Litsoako:
- Bakeng sa hlama:
likopi tse 2 (250g) Flour
1/4 senoelo (60ml) Oli kapa ghee e qhibilihisitsoeng
br>1/4 senoelo (60ml) Metsi
1/2 teaspoon Letsoai - Bakeng sa ho tlatsa:
2 tablespoons Oli
3 Litapole, tse phehiloeng ( 500g)
1 senoelo (150g) Lierekisi tse tala, tse foreshe kapa tse hatselitsoeng
2 tablespoons Coriander makhasi, a khaotsoe
1 Chili e tala, e khaotsoeng hantle
8-10 Cashews, e sithabetseng (khetho)
2 -3 cloves ea konofolo, e sithabetseng
1 thispone ea Ginger peste
1 teaspoon Peo ea Coriander, e sithabetseng
1/2 teaspoon Garam masala
1 teaspoon Chili powder
1 teaspoon Peo ea Cumin
1 teaspoon Turmeric
1 thispone ea Letutu la Lemone
Letsoai ho latsoa
1/4 senoelo (60ml) Metsi - Litaelo:
- 1. Etsa hlama: ka sekotlolo se seholo sa ho kopanya, kopanya phofo le letsoai. Eketsa oli ebe u qala ho kopanya ka menoana ea hau, tšela phofo ka oli ho fihlela oli e kenngoa hantle. Hang ha o kenyelelitsoe, motsoako o tšoana le crumbs.
- 2. Qala ho eketsa metsi, hanyane ka hanyane 'me u kopanye ho etsa hlama e thata (hlama ha ea lokela ho ba bonolo). Koahela hlama 'me u lumelle ho phomola metsotso e 30.
- ... Tsoela pele ho bala webosaeteng ea ka.