Making yummy samosas to in proper shape is a mission for my kids. I usually enjoy making Samosas on holiday with my Kids.
- 1/2 cup Maida
- 1 Tbsp Sooji/Semolina/Rava
- 1 Tbsp Ghee/Oil
- 3/4 tsp Salt
- 1/4 tsp Ajwain/Vamu
- 2 tsp Lemon Juice
- Warm Water to knead the dough as required
- 2 cups Mixed Vegetables (Cabbage, Carrot, Peas, Beans) Chopped and Boiled in all
- 1/4 cup Potatoes Boiled and Cubed
- 1 tsp Amchur Powder
- 1/four tsp Mirchi Powder
- 1/2 tsp Garam Masala
- 1 Tbsp Pudina / Mint Finely minced / Dry mint powder
- 1 tsp Coriander seeds
- 1/4 tsp Fennel / Saunf
- 1/2 tsp Turmeric
- Salt according to you
- 2 Tbsp Coriander leaves finely chopped
- Lemon Juice as according to flavor
- 1 Tbsp Oil
- 1 tsp Mustard seeds
- 1/2 tsp Jeera
- 3 cups of Oil for deep frying
- In a blending bowl, upload maida, sooji, salt and ajwain. Mix nicely and rub withinside the ghee/oil in order that it’s far nicely incorporated.
- Add heat little little water and knead right into a stiff dough (hard than chapati dough). I would really like to hold wrap the dough and set apart for 15-20 min. Simply cowl the dough so it would not dry up. Meanwhile, we could put together the filling..
- In any other bowl, upload the chopped and boiled veggies upload all of the different substances besides the seasoning and lemon juice. In a heated sauce pan, upload oil and the relaxation of the seasoning.
- After the mustard seeds splutter, upload the vegetable combination till the combination is dry. Remove from hearthplace and squeeze in a few lemon juice and blend nicely.
- Pinch a gooseberry sized dough and roll out skinny circles. With a pointy knife, Cut the circle into identical halves. On every half, observe water and make a cone/triangle form and press nicely in order that the rims are sealed properly.
- Fill in approximately a tablespoon of the vegetable filling and seal the rims via way of means of making use of water. Keep them blanketed even as the oil is heated in a kadai. Gently slide those in reasonably warm oil and fry them in low-medium heat.
- Drain them directly to kitchen paper towels once they get a golden brown hue.
Continue frying them in batches and serve them warm with chutney of your choice.