Vegetable Samosa

Ingredients

Quantity - 15-20

For the Filling:

Potato - 2
Carrot - 2
Green peas - 1/2 cup
Onion - 1
Garlic - 2 pods
Ginger - 1/4 inch
Chilli powder - 1/2 tsp
Turmeric -pinch
Garam masala - 1 tsp
Chat masala - 1/2 tsp
Oil - 2 tsp

For the dough:

All purpose flour - 1 1/2 cups
Rice flour - 1/2 cup
Salt as desired
Oil - 3 tsp

Method

For the Filling:

1. Boil the vegetables until tender. Then mash them together.
2. Heat oil in a large skillet over medium heat. Add onion,garlic and ginger and saute until soft.
   
3. Now add the mashed vegetables,chilli powder,turmeric,salt,garam masala and the chat masala and stir the mixture under low flame for 3 min. Now the filling is ready.

For the Samosa dough:

1. Add water gradually (about 1/4 cups) until the dough holds together, and knead well. Roll into a ball and cover with a moist cloth. Let rest about 20 minutes.
2. To assemble the samosas, break off 1 1/2"-2" pieces of the dough, and roll out into 6"-8" diameter circles. Cut each circle in half. Fold each half-circle in thirds to make a pie-wedge shape. Seal the point by pressing or pinching. Pick up the dough, and seal the outside edge by pinching to form a cone. Fill the cone two-thirds with filling masala mixture. Moisten the lip of the cone with a little milk or water, and pinch to seal. Press the samosa between your palms to remove air pockets. Flute the top edge and cover with a moist cloth until ready to fry.
3. In the final step these samosas can either be baked or deep fried.

Baked Samosa

1. Preheat an oven to a temperature of 400 degree F. Place samosa in the oven and reduce the temperature to 300 degree F. In about 45 minutes crisp samosas would be ready (keep an eye on the samosa so that they are uniformly baked to a light brown colour).
   
   Serve samosa warm with tomato sauce or coriander chutney.

Fried Samosa

1. Heat oil in a deep skillet. Drop 2 or 3 samosas in it and fry at medium heat. With a spoon change the sides and fry until samosa turn light brown color (about 5-7 minutes)
2. Take out samosas on a kitchen towel so that excess oil gets absorbed.