Recipe for Vegetable Samosa

(Ref: RCP208)

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Recipe


Samosa is eaten as a starter or as a snack. This is a triangular shaped stuffed pastry which is generally fried or nowadays even baked for the benefit of weight watchers. The filling (veg/non veg) can be of your choice whereas the filling that's followed from many years is boiled potatoes and peas along with some spices. Veg Samosa + Sweet Chutney and Green Chutney combo shared with a group of friends for an evening Chai will make an attractive menu...
Serves:	8
Preparation Time:	20-minutes.
Cooking Time:	30-minutes
Ingredients:	For the dough:
	All Purpose Flour - ½ cup
	Salt - ¼ tsp
	Oil - 1½ tbsp
	Lukewarm Water - slightly less than ¼ cup
	For the filling:
	Boiled Potatoes peeled and small cubed - 3
	Green Peas - ½ cup
	Cumin Seeds - ½ tsp
	Finely chopped Green Chillies - 2
	Ginger grated - 1 tsp
	Coriander Powder - 1 tsp
	Garam Masala - ¼ tsp
	Dry Mango Powder (Amchur Powder) - 1 tsp
	Salt to taste
	Oil - 2tbsp
Method:	Making the dough: • Mix all the dough ingredients with little water at a time to make smooth dough. Knead for some time and let it sit aside for at least 15-minutes covered with a damp cloth. Making the filling: • Heat Oil in a pan, add Cumin Seeds, grated Ginger, Green Chillies, Coriander Powder and fry for for few seconds. • Next add Green Peas and cook until tender. • Then add Chopped Potatoes and stir fry for 3-4 min. Put the Garam Masala and Amchur Powder and mix well. Add Salt as per your taste and mix well again. • Let this filling cool to room temperature. Making of Samosa: • Firstly make a paste with 2 spoons of Water and 1 Spoon of All Purpose Flour and keep aside. • Then using the prepared dough, take a lemon sized dough and roll it into 6 inch diameter circle and cut the circle in half. • Spread little amount of prepared flour paste along the edge of one semicircle. Now pick this semicircle in your hands and fold it into a cone shape. • Fill this cone with approximately 3 tbsps of filling and close the cone into a triangle shape and pinch it properly so that it is completely sealed. • Repeat the same steps to make rest of the Samosas. • Heat oil in a frying pan, place few samosas at a time and deep fry until golden brown in colour on a medium heat. Vegetable Samosas are ready to hit the table with chutney! Tip: If you feel that making the pastry is a cumbersome procedure you could as well use filo pastry sheet for frying and puff pastry sheet if you are baking the samosas.

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