Vegetable Samosa

Samosas

Sieve 1 cup maidha flour and knead it to a soft dough with 1 tsp oil & water adding a tsp of salt. 

Keep aside for 45 mins. Divide into small balls.

Cut the veggies (1/2 cup of beans, carrot, onion, tomato, potatoe), 2 chopped chillies & 1 tablespoon of peas.  Heat oil in a pan. Add 1 spoon jeera, 1 spoon mustard seeds, a tsp of urid dal. After it splutters, add the veggies. Add 1 teaspoon Turmeric powder, 2 teaspoon chillie powder and a teaspoon of salt. Add half cup water. Let it cook in a medium flame for 15 minutes. Close with the lid. After 15 minutes, open the lid. Check whether the veggies are cooked. Let the water be absorbed by the veggies. Switch off the stove when it becomes a dry gravy.

Spread the soft maida dough without pressing hard into a thin round shape with a rolling pin

Stuff with the veggie dry gravy

Shape it like a samosa with binding the ends with water

Heat oil in a pan. Slides the samosas slowly into the oil. Fry the samosas to a golden brown colour.


Serve hot with tomato sauce or mint chutney and sweet chutney



Potatoe samosa







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