Vegetable Samosa

0

Making yummy samosas to in proper shape is a mission for my kids. I usually enjoy making Samosas on holiday with my Kids.

Ingredients 

  • 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

Filling –

  • 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

Instructions

Dough

  1. 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.
  2. 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..

Filling 

  1. 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.
  2. 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.

Samosas 

  1. 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.
  2. 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.
  3. 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.

LEAVE A REPLY

Please enter your comment!
Please enter your name here