Samosa

Ingredients

Refined Wheat Flour 1 1/2 cup
Potatoes 3 medium
Garden peas 1/2 cup
Shredded Cabbage 1 cup
Chopped Onion 1 cup
Chopped Green Chili 2 tbs
Ginger Paste 11/2 tsp
Mint leaves 1/4 cup
Coriander Leaves (dhaniya) 1/2 cup
Vegetable Oil 3 tsp and separate for deep frying
Salt as per taste


Method:

* Boil potatoes, peel and slightly mash.
* Boil peas and cabbage and keep aside.
* In a non stick pan, heat oil and add chopped onions until light brown.
* Add ginger paste, coriander, mint, green chili and fry for one minute.
* Now, add salt and the boiled peas, cabbage and mashed potatoes and Stir well.
* Let it cook for a minute, remove from heat and keep aside.


* Mix flour and salt.
* Melt 3 tablespoons of butter and add to the flour and salt mixture and mix well.
* Add a few tablespoons of water at a time, to the mixture and make into dough.
* The consistency of the dough is similar to that of chapati.


* Divide the dough into walnut sized balls and flatten each ball to form a circle.
* The size of each circle is roughly six inches in diameter.
* Divide the circle into two (half circles).
* Wet the edges of each half circle.
* Place sufficient amount of stuffing in the middle of the half circle and fold the corners in, so that, the end result looks like a stuffed triangle.
* Pinch the edges lightly, they should seal easily because they are wet.


* In a wide skillet, heat oil over medium-low.
* When oil is hot, deep fry the stuffed samosas until they become pale brown in color.
* Remove from skillet and keep aside.
* After frying all the samosas to a pale brown color, re-fry them, over medium heat, once again to a deep brown color.


Tips and Variations Serve with ketchup or tamarind chutney or mint chutney.