Samosa

Ingredients

For the dough

Maida or white flour – 2 cups

Oil – 4 tbl.sp

Salt – ½  tsp

Ice cold water for mixing the dough

Baking powder – 2 pinches

For the masala

Onions – 2

Potatoes – ¼ kg

French beans – 6 to 7

Carrot – 2

Beetroot – 1 small

Peas – 100 gm

Salt as per taste

Cumin seed – 1 tsp

Garam masala powder – ½ tsp

Cumin powder – ½  tsp

Green chillies – 4

Amchur powder or mango powder – ½ tsp

Turmeric powder – ½ tsp

Red chilli powder – ½ tsp

Oil for deep frying

Method

For making the dough – sieve maida twice with salt and baking powder. Blend oil to it with hands till it looks like bread crumbs.

Sprinkle cold water and knead for several minutes till the dough becomes elastic and pliable.

Cover it with a wet cloth and keep aside for half an hour.

For masala

Slice onions and cut other vegetables to small pieces. Boil potatoes and peel and mash coarsely. Steam cut vegetables along with pea. Chop green chillies into small pieces.

Take a deep frying pan, heat oil, and then add green chillies, cumin seeds and then onion. Fry for few minutes and then add vegetables and keep on stirring it till all the moisture is lost. Add all the powdered spices and remove from fire. Take a flat pan, spread this masala and allow it to cool.

Divide the dough into small balls; roll out each ball into a very thin chapatti. Apply one tsp oil on it and dust little white flour on top.

Keep second chapatti on top of this and then again apply oil and dust with white flour. Repeat this till 4 chapatis are in one pile. Roll this chapatti very lightly. Heat pan and place this chapatti on it. Gently turn over, when it starts to bubble up. After turning peel off the first layer. Every time after turning over, peel off the first chapatti, so that all chapattis are roasted on one side only.

Cut each chapatti into 2 ½ inch width strip like ribbon and keep it covered under a wet cloth each time.

Make a paste of 2 tbl.sp  white flour with water

Take one strip; make a cone like pocket at one end. Seal the overlapping portion with white flour paste. Put little masala in the pocket or cone. Fold the strip in such a way that it remains in triangular shape. At the end seal it with white flour paste. Prepare all the samosas and keep it under wet cloth till the time of deep frying.

Heat oil, deep fry till crisp and brown. Serve hot with tomato ketchup