Vegetable Samosa

Samosa is the most popular snack of India. Traditionally, Indian samosas are filled with a mix of potatoes and peas., but there are many versions to it. In this video, Hema Subramanian shows us how to make vegetable samosa.
DIFFICULTY: Hard
INGREDIENTS:
• ¾ cup Maida
• ¾ tsp Baking powder
• Salt
• Water
• 3 tsp Oil
• 3 medium sized Potatoes (cut and boiled)
• A few Peas (boiled)
• A few Beans (boiled)
• 1 Carrot (boiled)
• 1 Onion (finely chopped)
• 1 Ginger (finely chopped)
• 1 large Green Chili (finely chopped)
• A few Coriander leaves
• 1 tsp Garam masala
• 1 tsp Coriander powder
• ¼ tsp Carom Seeds (ajwain)
• ¼ tsp Turmeric powder
• Cashew nuts
• Red chili powder
TOTAL TIME: 2 hours
• PREPARATION TIME 1 hour
METHOD:
1. To make the dough: take ¾ cup of maida, to it add salt, ¾ tsp baking powder,2-3 tsp oil, and mix it, gradually pour in some water and mix it to make a stiff dough. Once the dough is mixed let it aside for 30 minutes
2. To make the filling: Add 3 tsp of oil to a large pan; add the onions, ginger, green chilies, carom seeds and sauté well.
3. After sautéing the onions, add the boiled vegetables: potatoes, carrot, peas, beans, one at a time; followed by the spice powders: 1tsp turmeric powder, 1-2 tsp chili powder, 1 tsp coriander powder,1 tsp garam masala, and salt to taste. Mix it well.
4. Add cashew nuts to give it a little crunch. (You can also add peanuts)
5. Finally add some coriander powder and mix well.
6. Let the filling cool for some time.
7. Take small portion of the dough, roll it flat (very thin).
8. Take a small portion of the filling, place it in one corner, fold and seal the ends, fold over overlapping, and seal it.
9. Deep fry it in hot oil.

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