Vegetable Samosa

For Cover:
All purpose flour (Maida) -1 cup

Water to Knead dough
Ajwain-a small pinch

oil-2 tbsp

salt-Little

For filling:
Cumin seeds-a small pinch
Potatoes-2 no (boiled, peeled & mashed)
Green Peas-1/4 cup (boiled)
Green Chilies-2 no (finely chopped)
Ginger-1/2tsp  (crushed)
coriander-1tbsp (finely chopped)
Turmeric powder-1/2 tsp
Coriander powder-1/4 tsp
Garam masala-1/2tsp 
Salt to taste
Dry Mango powder( Amchur)-1/2 tsp
Oil-1 tsp

 
 
Method Of Preparation:
Outer Cover:

1. Mix salt, oil,and all purpose flour with required water(knead with little water at a time).
2. knead well to form a hard dough with minimum water.
3. Cover it with moist Muslin cloth and keep aside for 20 minutes.

For Stuffing :

1. Heat oil in a pan and fry cumin and then ginger. Add the potatoes and green peas along with all the spice powders. Mix well and let the mixture get heated.Add the amchur powder and remove from heat.
2. Add coriander and keep aside to cool.

To Proceed :

1. Make small rolls of dough and roll it into a 5"-6" diameter circle.
2. Cut it into two parts like semi-circle.
3. Now take one semi circle and fold it like a cone. Use water while doing so.
4. Place one or two spoon of filling in the cone and seal the third side by applying water on the edge.
5. Heat oil in a wok and deep fry till golden brown (fry on a medium flame).
6. Serve samosa hot with chutney/ ketchup.

For fried chili:
Green Chilies-5 nos
Salt- pinch to sprinkle
Oil-1 tsp to fry.

 Method of preparation:
   
    1. Slit the green chilies and fry them in hot oil for few seconds.
    2. Drain on paper towel and add salt to it. Serve as a spicy side for samosa.

   

  Tips:

   1. Any veg of your choice can be used.

   2. Raisins and nuts can be used for rich taste.
   3. Do not use more water while kneading. Samosas wont be crispy then.
   4. You can add 2 tsp of corn flour while kneading the dough to make the samosas crispy.
   5. While rolling the dough it would be hard to roll as water used is less, but this helps to make samosa                crispy.