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Monday, March 30, 2015

Vegetable Samosa



  • Whole wheat flour (atta) 4 oz
  • Ginger 1 inch piece
  • Plain flour 8 oz
  • Potatoes 1/4 lb
  • Turmeric powder 1/2 tsp
  • Shelled peas 1/4 lb
  • Carrots 1/4 lb
  • Coriander powder 1/4 tsp
  • Cumin seed powder 1/4 tsp
  • Lime 1
  • Large onion 1
  • Coriander leaves a few sprigs
  • Green chillies 2
  • Garlic 2 pods
  • Oil
  • Salt to taste
How to Cook:

  1. Cut carrots and potatoes into small pieces.
  2. Heat the oil and fry the sliced onion till brown.
  3. Then grind the remaining spices into a paste.
  4. Add peas, carrots and potatoes to the browned
  5. onion and fry for a while.
  6. Now add the ground spices and salt and add a little water.
  7. Cover and cook till the vegetables are tender and the water is absorbed.
  8. Add coriander leaves and fresh limejuice. Keep aside.
  9. Mix both flours with a little salt and knead well.
  10. Make soft dough and divide it into small balls.
  11. Roll each ball out into a thin round shape, about 3 inches in diameter.
  12. Cut in to half and form cones.
  13. Dampen side edges and press together.
  14. Fill in the vegetable mixture and seal carefully.
  15. Deep fry in hot oil on a low fire till brown.

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