Ingredients:
For
the samosa dough
2 cups- Maida
5 tbsp. Ghee
2 pinches- Baking powder
Oil for frying
For the samosa filling:
2 cups- Maida
5 tbsp. Ghee
2 pinches- Baking powder
Oil for frying
For the samosa filling:
1 cup- Mixed Vegetables, boiled & chopped
½ cup. Green peas, boiled
½ cup- Onion, chopped
2- Green chili, chopped
1 tsp. Ginger-Garlic paste
¼ tsp. Turmeric powder
1/4 tsp. Ground Cumin
2 tbsp. Coriander leaves, chopped
2 tbsp. Oil
Salt to taste
1. Heat the oil in a small
saucepan and fry onion, green chili and ginger garlic paste until onion light
brown.
2. Add mixed vegetables, green
peas, turmeric powder, ground cumin, coriander leaves and salt and mix
together.
3. Turn off the flame and leave
to cool slightly.
4.
Mix together the maida and the rest of the ingredients in a mixing bowl.
5.
Mix in the oil with your fingers. Add just enough water to form dough which is
pliable.
6.
Divide the dough into portions. Make samosa pastry.
7.
Place one sheet of fillo pastry on a work surface.
Brush lightly with oil. Fold into half lengthwise. Place 1½ to 2 tablespoons of
filling at one corner. Fold a corner of pastry over filling to create a
triangle. Continue folding until entire strip of pastry is used up and a
triangular parcel is formed.
8. Prepare
all the samosas in this way.
9.
Heat enough oil for deep frying. Fry 3-4 samosas together in oil which is
neither too hot nor too cold so that the samosas are crispy
10.
Drain out all the oil once the samosas are golden brown in color.