Recipe: Tasty Bong style Samose with Sweet Sour Chutney and Tea

Bong style Samose with Sweet Sour Chutney and Tea.

Bong style Samose with Sweet Sour Chutney and Tea highly diverse and own mind sense that unique. Several kinds of Bong style Samose with Sweet Sour Chutney and Tea recipes are also enough simple to process and dont pick up lengthy. Even though not everybody likes Bong style Samose with Sweet Sour Chutney and Tea food, currently few people are got attached and like the various Bong style Samose with Sweet Sour Chutney and Tea foods on hand. This can be seen from the number of restaurants that provide Bong style Samose with Sweet Sour Chutney and Tea as one of the dish. You can cook Bong style Samose with Sweet Sour Chutney and Tea using 19 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Bong style Samose with Sweet Sour Chutney and Tea

1. It's 4 of potatoes with skin on.
2. You need 1/4 cup of peanuts.
3. Prepare 1/4 cup of coconut slices chopped finely.
4. You need 1 Inch of ginger sliced.
5. It's 2-3 of green chillies.
6. You need 1 of bay leaf.
7. Prepare 1 of whole red chilli.
8. You need 1/2 tsp of panch phoron seeds.
9. You need Pinch of hing/asafoetdia.
10. You need to taste of Salt and red chilli powder.
11. You need 1 tsp of coriander powder.
12. It's 2 tsp of mango powder.
13. You need as needed of Mustard Oil to fry.
14. You need of For Samosa.
15. It's 2 cups of Maida/ All-purpose Flour.
16. It's 1 Tbsp of melted ghee.
17. You need to taste of Salt.
18. Prepare 1 tsp of Sugar.
19. Prepare as needed of Water to knead the dough.

Bong style Samose with Sweet Sour Chutney and Tea instructions

1. For filling - boil the potatoes in pressure cooker for 2 whistles on low flame. Strain but retain the water, leave the skin on the potatoes, cut the potatoes to small cubes.
2. In a wok heat 1 Tbsp mustard oil and fry the peanuts for 1-2 mins, set aside. In the same wok fry the sliced coconuts and set aside.
3. In the wok heat 1 Tbsp mustard oil, add 1 bay leaf, 1 whole red chilli, panch phoron, hing. Stir for 30 secs. Add ginger-green chilli coarsely crushed..
4. Add masala mix. Add potatoes, rock salt, salt. Add fried peanuts, fried coconut and mix well..
5. Add 1/2 cup water. Cook on medium high, the mixture should be dry. Set aside.
6. In a bowl add Maida, ghee, salt, sugar and rub the Maida well with all. Use water to knead the dough, set aside covered with a muslin cloth for 30 mins.
7. Make 8 balls. Roll out with a rolling pin oblong shape, cut into half. Fold half, water the sides to hold the cone shape.
8. Add the filling, pinch the edges by pressing water on all sides. Set aside, complete for the rest..
9. In a wok heat adequate oil, deep fry but on low flame. Each side should take 15 mins to fry. Set aside.
10. To make the chutney, soak Tamarind in 1/2 cup water. Strain the juice. In a wok heat 1 Tbsp mustard oil, add panch phoron, 1 whole red chilli, add tamarind extract, jaggery powder and mix well. Add salt, stir and set aside.
11. Plate with tea, and enjoy.

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