Healthy Fryer
Cooking Time: 35 minutes
Temperature: 140° C and 180° C
Preparation Time
1 hour
Ingredients
For wrappers:
15g desi ghee/refined oil.
1 cup maida (100g).
1 ½ tbsp melted desi ghee/refined oil (15g).
Salt to taste.
Enough water sufficient to make a stiff dough.
For filling:
4-5 big potatoes boiled and mashed.
½ cup boiled peas.
Grated or finely chopped ginger.
2-3 green chillies finely chopped.
1 tsp jeera.
2 tsp coarsely crushed whole dhania.
2 dry red chillies broken into pieces.
Salt to taste.
½ tsp amchur powder.
1 tsp red chilli power.
2-3 tbsp coriander.
Aloo Samosa
How to cook
Step 1- For wrappers
Sieve maida and add salt and melted ghee or oil. Mix well. Add just enough water to
collect and make stiff dough. Do not knead the dough too much. Keep aside, covered
for 20-30 minutes.
Step 2- For filling
Heat a little olive oil in a pan and add jeera. Let it turn brown. Add coriander seeds
and dry red chillies. Sauté for 30 seconds. In a pan pour all the dry masalas and add
1-2 tbsp water. Add the peas and boiled potatoes. Mix well and add coriander leaves.
Remove from flame and let it cool.
Step 3
Take marble size balls of the dough and roll into a thin chapatti. Cut into two halves.
Apply water on edges and fold it like a cone. Fill some potato mixture and close the
top by applying some water. Keep aside.
Step 4
Pre-heat Healthy Fryer for 5 minutes at 140° C. Arrange the samosas in the fry basket
and close it properly. Keep the Healthy Fryer at 140° C for 20 minutes. At about 10
minutes, remove the samosas from the fry basket and turn them to cook uniformly.
Now fry at 180° C for 10-15 minutes to bring desired colour. Serve hot with green or
tamarind chutney.
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Healthy Fryer
Cooking Time: 35 minutes
Temperature: 140° C and 180° C
Preparation Time
1 hour
Ingredients
For wrappers:
1 cup maida (100g).
1 ½ tbsp melted desi ghee/refined oil (15g).
Salt to taste.
Water- enough to make a stiff dough.
For filling:
100g macaroni.
1 onion sliced.
1 capsicum sliced.
1 carrot sliced.
1 cabbage sliced.
1 tbsp soya sauce.
1 tbsp vinegar.
1 tbsp ginger finely chopped.
1 tbsp garlic finely chopped.
1 tbsp green chillies finely chopped.
1 tbsp ginger-garlic paste.
Salt and pepper powder to taste.
1½ tbsp olive oil.
¼ tsp aji-no-moto.
Macaroni Samosa
How to cook
Step 1- For wrappers
Sieve maida and add salt and melted ghee/oil. Rub to mix. Now add just enough
water to collect and make a stiff dough. Do not knead the dough too much. Keep
covered & aside for 20-30 minutes.
Step 2- For filling
Boil 5-6 cups of water in a bowl with 1tsp salt and 1 tbsp oil. Add macaroni and
boil on high flame till al dente. Do not overcook. Strain the macaroni with cold
water 2-3 times. Now drain water and set aside. Add few drops of oil to the boiled
macaroni to avoid sticking.
Step 3
Heat a little olive oil in a wok and add garlic, ginger and green chilli. Sauté for
15 seconds. Add sliced onions and stir fry for 20-30 seconds, add carrots, after
a minute add cabbage and then the capsicums. Add salt and ginger garlic-
paste. Mix well and pour 2-3tbsp water and cover it. Cook on slow flame for
2-3 minutes. Now add the boiled macaroni and mix well. Add aji-no-moto, salt,
pepper, vinegar and soya sauce and stir fry for a minute.
Step 4
Take marble size balls of the dough and roll into a thin chapati. Cut into two
halves. Apply water on the edges and then fold into cone. Fill with macaroni
mixture. Close the top by applying some water and then keep aside.
Step 5
Pre-heat Healthy Fryer for 5 minutes at 140° C. Arrange the samosas in fry
basket and close it properly. Keep the Healthy Fryer at 140° C for 20 minutes.
At about 10 minutes, remove the samosas from the fry basket and turn them
to cook uniformly. Now fry at 180° C for 10-15 minutes to bring desired colour.
Serve hot with green or tamarind chutney.
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