Ingredients:
For Samosa Sheets:
- Maida or all purpose flour - 2 cups
- Ghee or oil - 4 tbsp
- Water - 5-6 tbsp
- Salt as required ( i added ¾ tsp salt)
For Masala:
- Onion - 1 medium size finely chopped
- Ginger Garlic Paste - 1 tblspn
- Chilli Powder - 2 tsp
- Coriander Powder - 2 tsp
- Turmeric Powder - 1/2 tsp
- Garam Masala Powder - 1/2 tsp
- Carrots - 1 medium size grated
- Peas - 1/2 cup (frozen)
- Salt to taste
- Potatoes - 2 boiled, peeled and mashed
- Coriander leaves -1tblspn finely chopped
For paste:
- All Purpose Flour / Maida - 3 tblspn
- Water - 1 tblspn
Method:
Heat oil in a kadai. Add in onions and saute till they turn translucent.
Add in ginger garlic paste and green chillies and saute for a min.
Add in ginger garlic paste and green chillies and saute for a min.
Add in carrots, all veggies and mix well. Cook for 5 to 10 mins.
Add in all spice powders and mix well.
Add in all spice powders and mix well.
Add in mashed potatoes and mix well. Add in coriander leaves and mix well. Now the filling is ready.
Mix flour and water to make a thick paste, this is your sticking paste. Set aside till use.
For samosa pastry:
Take the flour, salt in a bowl. mix well and add ghee or oil.
Add 1 or 2 tbsp water.Begin to knead adding water as required. Knead to a firm dough. Cover the dough keep aside for 10-15 mins.
Roll it into chappathis and place it on a hot pan.Cook it for few seconds on both sides (just for drying it out)
Cut it into rectangles.
Place the filling inside the cone and fold it. When you come to the end, spread some sticking paste along all the sides and fold.
Heat oil for deep frying. Drop the samosa in and fry for a min till golden..Remove and serve.
