Samosa

-A samosa /səˈmoʊsə/ or samoosa is a fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, lentils, ground lamb, ground beef or ground chicken. Its size and consistency may vary, but typically, it is distinctly triangular. Samosas are often accompanied by chutne

Ingredients

For The Covering

1/2 cup whole wheat flour 

salt to taste

1 tsp oil

whole wheat flour  for rolling

For The Filling

3/4 cup peeled and chopped potatoes

3/4 cup coarsely crushed green peas

3/4 finely chopped cabbage

3/4 tbsp oil

1/3 cup finely chopped onions

1 1/2 tsp ginger-green chilli paste

3/4 tbsp sugar

1/2 tbsp lemon juice

salt to taste

3 tbsp chopped coriander 

Other Ingredients

2 tbsp plain flour dissolved in 1 tbsp water

oil for deep- frying

For Serving

green chutney

Method 

For the covering

Sieve the flour and salt together.

Transfer it in a bowl, add the oil and knead into a soft dough using enough water. Keep aside.

For the filling

Heat the oil in a broad pan, add the onions and sauté on a medium flame till the onions turn golden brown in colour. Sprinkle a little water if required.

Add the potatoes and green peas, mix well and cook on medium flame, till the potatoes are soft, while stirring at regular intervals. Sprinkle little water if required.

Add the cabbage, ginger-green chilli paste, sugar, lemon juice and salt and mix well.

Cover and cook on a slow flame for 5 minutes or till the vegetables are cooked.

Remove from the flame, add the coriander and mix well.

Cool slightly and divide the filling into 18 equal portions. Keep aside.

How to proceed

Divide the dough into 6 equal portions.

Roll out each portion into a very thin 200 mm. (8") diameter circle using a little wheat flour.

Heat a non-stick tava (griddle) and cook each chapati on both sides for a few seconds.

Divide each chapati into three long pieces and make a cone of each strip.

Stuff a cone with a portion of the prepared filling.

Seal the edges carefully with the help of the flour-water paste.

Repeat the steps 5 ans 6 to make 17 more samosas.

Heat the oil in kadhai and deep-fry a few samosas at a timr on a medium flame till they turn crisp and golden brown in colour from all the sides.

Drain on an absorbent paper and serve hot with green chutney