Pasta in Samosa – Pastamosa

Method

Prepare White Sauce

• Mix corn flour, roasted crushed pepper with cooled boiled milk – keep aside
• Melt the butter in a small Kadai (copper bottom pot)
• Fry garlic in the melted butter till garlic turns little brown
• Add corn flour mixture to the above garlic fry and stir for a min
• Add grated cheese and stir to get thickness

Cook Pasta

• Boil water in large pan with 1 teaspoon of salt and 1 teaspoon of oil
• Add the pasta to the boiling water
• Cook for 13-15 min. or till pasta is tender, stir occasionally and gently
• Drain the water immediately
• Add 1/2 tsp of oil to pasta and keep aside

Stuffing

• Heat 1 tablespoon of oil in the large copper bottom pan
• Add 1 teaspoon of Jeera
• Once splutter, add the capsicum to it sauté for 2 min. in high flame
• Add carrot and sauté for 2 min
• Add 2 teaspoon of Pasta Seasoning
• Add the prepared White Sauce
• Add cooked Pasta to the above and mix well
• Add salt to taste

Method

For the dough

• Mix Maida, Ajwain, salt, melted ghee in a bowl and add enough water knead well to get stiff dough
• Cover the dough and keep it aside for 15-20 min

Making Pastamosa

• Knead the dough well again till it is soft and elastic
• Divide and make a ball of equal portions.
• Roll the dough into oval shape.
• Take samosa mold and apply oil inside.
• Place the rolled portion above the mold.
• Fill the portion with Cooked Pasta filling.
• Mix Maida with little water to make a paste.
• Apply this paste on the edges to seal it.
• Remove the excess dough
• De-mold and keep it aside
• Repeat the same for remaining portions
• Heat the oil in copper bottom vessel
• Deep-fry the Pastamosa on a medium flame to ensure even cooking
• Fry till it turn golden brown.

Note: I have used mold for getting triangular shape. It can be prepared by hand, without mold.

Method

• Combine soaked kabuli channa with salt and enough water in the pressure cooker.
• Pressure cook for 4 whistles and wait for steam to escape before opening the lid
• Drain the water and keep the kabuli channa aside
• Heat the oil in copper bottom vessel.
• Add Jeera.
• Once spluter, add onion and fry till translucent.
• Add tomatoes and sauté on a medium flame for 2-3 min.
• Add chilli powder, garam masala and sauté on a medium flame for a min.
• Add the cooked kabuli channa, water, salt and mix it well.
• Garnish with Kasuri methi

Method

• Rinse the mint leaves thoroughly in water.
• Add grated coconut, onion, green chillies, garlic and mint leaves in mixer.
• Grind the above.
• Add salt to taste.
• Add lemon juice to it.

Method

• Soak tamarind and dates for 15 min. in 1 1/2 cup of water.
• Add jaggery to the above and cook for 5 min.
• Add the above cooked to mixer and grind.
• Add Jeera, red chilli powder and mix well.