Name: Vegetable Samosa recipe by Sujata Limbu at BetterButter
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 110 grams all purpose flour; 1/4 teaspoon Ajwain seeds; 2 tablespoon Oil; A pinch of salt; Water as required; Stuffing Ingredients:; 3-4 Potatoes boiled and mashed; 1 piece carrot boiled and chopped; 100 grams Green Peas boiled; 2 Green Chilies sliced and chopped; 1/2 inch Ginger crushed; 1/2 teaspoon dry mango powder; 1/2 teaspoon Garam masala powder; 1/4 teaspoon red chili powder; 1/2 teaspoon turmeric powder; 1 teaspoon cumin seeds; Salt to taste

ABOUT Vegetable Samosa RECIPE

One of the most popular snacks in India, the Samosa is a delicious mix of vegetables and spices coated with a flour wrap that is deep fried.

Ingredients Serving: 4

110 grams all purpose flour
1/4 teaspoon Ajwain seeds
2 tablespoon Oil
A pinch of salt
Water as required
Stuffing Ingredients:
3-4 Potatoes boiled and mashed
1 piece carrot boiled and chopped
100 grams Green Peas boiled
2 Green Chilies sliced and chopped
1/2 inch Ginger crushed
1/2 teaspoon dry mango powder
1/2 teaspoon Garam masala powder
1/4 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
Salt to taste

Instructions

Mix all the dough ingredients into a bowl together. Pour in water as required. Knead the dough well into a soft and smooth texture. Then cover the dough with a moist cloth and keep aside for 15-20 minutes.
Take a pan, heat some oil, put in the mashed potatoes along with the dry powders and ginger, green chilles. Mix it well together. Then add in the green peas and stir well again. Cook this for 2-3 minutes.
Make dough balls of small and uniform size, then roll it into a 4"-5" diameter circle.Cut in between the dough circle to form two parts like a semi-circle.
Then take one semi circle and fold it into a cone shape. Use a little water to wet along the sides. Place a spoon filling inside the cone and seal the wet edges together.
Heat oil in a pan/kadhai and deep fry the samosas in batches till they form a beautiful golden brown colour.
Serve hot with tamarind chutney or ketchup.

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