Vegetable Samosa

5 years ago | Home Cooking
Vegetable Samosa

To Make Dough
Maida - 2 Cups
Salt - 1/2 Tsp
Sugar - 1 Tsp
Ajwain - 1/2 Tsp
Oil - 2 Tbsp
Gradually Add Water
Oil (To Prevent Dry)

To Make Filling
Potato - 6 Nos
Peas - 1/4 Cup
Oil - 1 Tbsp
Cumin Seeds - 1/2 Tsp
Cashew Nuts
Onion - 1 No. Chopped
Green Chili - 3 Nos Chopped
Ginger - 1 Tsp Finely Chopped
Garam Masala - 1 Tsp
Chaat Masala - 1 Tsp
Salt - 1/2 Tsp
Coriander Leaves
Oil For Deep Frying

1. Mix all the ingredients for the dough, it should be a stiff dough
Don't over knead the dough
2. Brush the dough with some oil and let it rest for about 1 hour
3. Pressure cook the potatoes and peas
4. Peel the potatoes and chop them
5. Heat a pan with some oil, add cumin seeds, cashew nuts, raisins and roast them
6. Add onions, green chilies and saute
7. Add chopped ginger and saute along
8. Add the boiled potatoes and peas
9. Add all the spice powders and stir well
10. Finally, add coriander leaves, mix well and turn off the stove
11. Take a small portion of the dough and roll it out in an oval shape
Cut it into halves
12. Take one part of the dough and fold it in a cone shape
13. Place the filling into the cone shape
14. Apply some water on the edges of the dough and seal it
15. Shape the samosa such that it sits on it's base
16. Heat oil for deep frying
17. Once the oil is warm (note that the oil should not be too hot), drop the samosas into the oil and fry them
18. Once the samosas turn golden brown in color, take them out and lay them in a plate lined with tissue paper
19. Serve them hot with mint chutney.

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