Vegetable Samosa
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For Dough
- Sieve maida, baking powder, salt and keep aside.
- Mix together maida, baking powder, salt, curd, ghee, water and knead it to stiff dough.
- Let it for thirty minutes.
- Knead the dough again and make into small balls.
For masal:
- Cook the chana dhal till soft.
- Chop onions, green chilli and ginger finely.
- Chop the tomatoes lengthwise finely.
- Dice the vegetables.
- Cook the peas.
- Heat a pan with Idhayam sesame oil.
- Saute onion and ginger.
- Add chilli powder, turmeric powder, coriander powder and fry for a minute.
- To this add tomato, green chillies and fry well.
- Add the chopped vegetables coriander leaves, mint leaves and fry in a low flame.
- Fry until the vegetables are cooked.
- Add the cooked chana dhal, salt, garam masala , anardhana, stir well and keep aside.
- For Samosa:
- Take a ball of the dough. Place it on the chapati board and roll to circles.
- Cut the circle into two halves and make a cone.
- Fill the cone with the vegetables.
- Sprinkle water to the edges and seal it.
- Make such samosas with rest of the dough
- Let it for thirty minutes.
- Heat a pan with 500 ml of Idhayam Sesame Oil, when it becomes hot flip four- five samosas and deep fry till crisp and golden brown.
- Remove from fire and serve hot.
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