Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, baked samosa with beetroot yoghurt dip. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Samosas are typically served with a dip. The purpose of the dip is mostly to cool the heat of the samosa down. The dip used for this recipe is made of yogurt, fresh mint leaves, a little black pepper, and a Middle Eastern spice called sumac.

Baked Samosa with Beetroot yoghurt dip is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Baked Samosa with Beetroot yoghurt dip is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook baked samosa with beetroot yoghurt dip using 18 ingredients and 20 steps. Here is how you can achieve it.

The ingredients needed to make Baked Samosa with Beetroot yoghurt dip:

1. Make ready 2 1/2 cup All purpose flour
2. Prepare 3 tbsp vegetable margarine or regular cooking oil
3. Prepare 1 tsp carom seeds or ajwain
4. Take 1/2 tsp salt
5. Prepare 1 tbsp milk to brush the dough
6. Prepare For stuffing
7. Prepare 2 large boiled potatoes
8. Make ready 1/2 cup mix veg like green peas, chopped carrot & sweet corn
9. Take 2 tsp cooking oil
10. Make ready 3 pods garlic
11. Take 2 green chillies chopped
12. Get 1 bunch chopped coriander leaves
13. Take 2 tsp whole coriander seeds
14. Make ready 1 tsp cumin seeds
15. Get 1/2 tsp chilli flakes
16. Take 1/2 tsp asafoetida
17. Make ready 1/2 tsp dry pomegranate seeds
18. Take 1/2 tsp dry mango powder

Make the samosas Cut the cooked beetroot into chunks and put in a small food processor with athe garlic, spring onions, greek yogurt and lime juice. Season well then whizz until smooth and scrape into a bowl. I've had a week from absolute hell, friends. As most of you know I'm finalizing my second ebook and even though every single detail was planned ahead, what I didn't expect was for my laptop to crash.

Steps to make Baked Samosa with Beetroot yoghurt dip:

1. In a mixing bowl add all purpose flour, salt, vegetable shortening or oil,carom seeds and mix well to form a crumbly texture.
2. Add water and make a stiff dough. Cover and keep aside for 1/2 an hour.
3. Heat a pan and dry roast coriander seeds, cumin seeds and kasuri methi. Grind them coarsely.
4. Take garlic pods, green chillies and coriander leaves and grind to make a paste.
5. Heat oil in a pan, add asafoetida and grinded paste. Saute for few seconds.
6. Mash the boiled potato and add to the pan. Add also the mix veggies.
7. Mix well with the paste. Add coarsely ground spice powder and salt. Mix well. Add dry pomegranate seeds and mango powder.
8. Take the lime size ball from the dough and roll it to make a oblong shape sheet with little thick and about 5-6 inch diameter.
9. Cut the sheet into half. Take one half of the sheet and brush the straight side of the sheet with little water.
10. Take one edge of the straight side and place it on the other edge of the straight side in such a way that it forms a cone.
11. Pinch the corner of the cone so that it seals nicely.
12. Place 1&1/2 tbsp of filling making sure to fill 3/4th of the cone.
13. Brush the inside of the remaining part of cone with water.
14. Now with your fingers fold a little the longer side of the cone and then seal both the edges with your fingers.
15. Samosa is ready, make all the samosas and keep in the baking tray.
16. Brush each samosa with milk & bake at 200 C until they become light golden brown and crisp.
17. For the yoghurt dip, grate a small piece of beetroot, keep in a small napkin, fold and squeeze to extract juice.
18. Add the juice to some beaten yoghurt, also add a pinch of salt and black salt,.
19. Mix well to make a thick pink yogurt dip.
20. Serve hot with the prepared yoghurt dip and sweet tamarind sauce.

Needless to say, the universe probably felt like I needed to be brought back to earth or something, I was devastated. Luckily the designer has a copy of the ebook file, thank the gods, but. Beetroot and Yoghurt Dip from Claire Thomson's The Five O'Clock Apron cookbook. This wonderfully coloured dip is delicious served with breadsticks as an afternoon snack or as part of a selection of antipasti. From the book The Five O'Clock Apron Beetroot and Yoghurt Dip from Claire Thomson's The.

So that is going to wrap this up for this exceptional food baked samosa with beetroot yoghurt dip recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!