Gobi Samosa

TAKE 200 GM REFINED FLOUR, ADD SALT, 1/2 TSP CARROM SEEDS, 40 GM OIL AND MIX WELL

ADD CHILLED WATER AND JUST COLLECT THE DOUGH, DO NOT KNEAD

COVER AND KEEP ASIDE FOR 30 MINUTES

FOR STUFFING- HEAT 2 TBSP OIL, ADD 2 TBSP ONION, 1 TBSP GINGER, 1 GREEN CHILLI

SALT, 1/2 TSP FENNEL POWDER, 1/2 TSP CORIANDER POWDER, 1/2 TSP GARAM MASALA

1/2 TSP CUMIN POWDER, 1/2 TSP CHILLY POWDER, 1/4 TSP TURMERIC POWDER, 1 TSP AMCHOOR POWDER

1 TBSP CASHEWS, COOK FOR 2 MINUTES

ADD 1/4 CUP GREEN PEAS, 2 CUPS CAULIFLOWER

ADD 1/4 CUP WATER, COVER AND COOK UNTIL MUSHY

WHEN COOLS DOWN, ADD FRESH CORIANDER, TRANSFER IN A BOWL

KNEAD THE DOUGH FOR 1-2 MINUTES

TAKE A SMALL BALL FROM DOUHG, ROLL INTO OVAL

CUT EACH ONE INTO 2 HALVES.

TAKE ONE HALF INTO LEFT HAND AND APPLY WATER TO ITS ENDS, PLACE OTHER HALF OVER FIRST ONE STICK THEM TOGETHER AND MAKE A CONE.

ADD 2 TBSP STUFFING AND APLY WATER ON EDGES

SEAL THE EDGES

PREPARE ALL SAMOSAS LIKE THIS.

FRY IN MEDIUM HOT OIL, TILL GOLDEN

TAKE OUT ON TISSUE