Vegetable Samosa

Ingredients

    FOR DOUGH  
       

•     Refined flour (maida)    1 cup
•     Carom seeds (ajwain) (optional)    1/2 teaspoon
•     Ghee /oil    3 tablespoons
•     Salt     to taste
•     For stuffing   
•     Green peas,shelled    1/2 cup
•     Oil     2 tablespoons + for frying
•     Cumin seeds     1 teaspoon
•     Ginger,chopped     1 inch piece
•     Green chillies,chopped     2
•     Potatoes,cut into ¼ inch cubes     4 medium
•     Red chilli powder     1 teaspoon
•     Salt     to taste
•     Dry mango powder (amchur)     1 teaspoon
•     Garam masala powder     1 teaspoon
•     Fresh coriander leaves,chopped     1 tablespoon

How to prepare

      

• Mix the dough ingredients. 
• Add water little by little and make a hard dough. 
• Keep it under a wet cloth for ten to fifteen minutes. 
• Cook green peas in salted boiling water till soft. 
• Refresh in cold water. 
• Drain out excess water. 
• Heat oil in a pan, add cumin seeds and when they start to change colour, add ginger, green chillies and potatoes. 
• Add red chilli powder, salt, amchur and garam masala powder. 
• Stir well. 
• Sprinkle water and cook covered till potatoes are done. 
• Add green peas and mix well. 
• Divide the dough into sixteen equal portions and roll them into balls. 
• Apply a little flour and roll them into four inch diameter elongated diskettes. 
• Cut into half, apply water on the edges. 
• Shape into a cone and stuff it with the potato and peas filling. 
• Seal the edges well and deep fry in medium hot oil till crisp and golden brown. 
• Drain onto absorbent paper. 
• Serve hot with tamarind chutney.
• And enjoy the taste!!

Source: Sanjeev Kapoor

Recipe of Mini Samosa

Ingredients

• 2 cups of all purpose flour (maida)
• 1 cup of vegetable oil
• Salt (depending upon the taste)
• moong daal (soak 6-8 hrs in Plenty of water with baking soda)
• 1 tbs red chili powder
• 1 tbs garam masala
• 1 tbs coriender powder
• 1 tbs salt
• tbs amchur
• 3-4 pinches asafoetida powder
• tbs cumin seeds
• Vegetable oil for frying

Recipe

Grind the moong daal with minimum quantity of water.
Add oil in heavy pan.
Add cumin seeds, asafoetida powder and daal paste in it.
Stir it properly. Add salt,garam masala,coriender powder,chili powder and amchur powder.
Stir it until the mixture dried very well.


Preparation for cover

1. Sieve all-purpose flour, add salt.
2. Add vegetable oil (so that you can make bowls) and mix it very well.
3. Then add small quantity of water and make smooth dough.
4. Make small round rolls with dough.
5. Roll it like chapatti (chapatti should be around 4-5 inches in diameter).
6. Cut it into 2 equal halves along the diameter.
7. Put small water along the diameter.
8. Join and press together to make a cone.
9. Place a tbsp. of filling in the cone and seal third side as above.
10. Make five to six. Put in hot oil, deep fry on low to medium till light brown.
11. Do not fry on high, or the mini samosas will turn out oily and soggy.
12. Drain on rack or kitchen paper
13. Serve hot with green chutneys. 
14. And enjoy the taste.