Vegetable Samosa - Step by Step Recipe

To make 10 medium sized samosa

Ingredients

For Cover

All purpose flour (Maida) - 3/4 cup

Sooji / Semolina - 1/4 cup

Carom seeds - 1/2 tsp

Oil - 1 tbsp

Salt to taste

For Filling

Potatoes - 3 (Cook in pressure cooker till 3 whistles. Once they cool down, peel and grate them.)

Frozen Green Peas - 1/2 cup

Cauliflower - 1/4 cup (Grated)

Paneer - 1/4 cup (Crumbled)

Onion (Small sized) - 1 (finely chopped)

Cloves of garlic - 3-4 

Ginger - 1 inch piece

Green chilies - 5

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Pinch of asafoetida

Turmeric powder - 1/4 tsp

Coriander powder - 1 tsp

Cumin powder - 1 tsp

Dry mango powder - 1 tsp

Garam Masala - 1/2 tsp (Optional)

Curry leaves - 6-8

Lemon juice - 1 tbsp

Oil - 1 tbsp

Salt to taste

Procedure

Dough for Samosa

• Mix flour and semolina together. Add carom seeds and salt to taste. Warm up 1 tbsp of oil and add into flour. Mix well and remove all the lumps. Mixture will turn a bit crumbly. Then start kneading the dough by adding little water at a time. Dough should be little bit stiff. Cover it with plastic wrapper and let it rest for half hour. Meanwhile make the stuffing for Samosa.

Vegetable Stuffing for Samosa

• Grind ginger, garlic and green chilies to a coarse paste. Keep it aside.

• Heat oil in a pan. Add mustard seeds, cumin seeds, pinch of asafoetida, and curry leaves. Let them splutter. Add ground ginger-garlic-green chilies paste and saute till raw smell from ginger garlic goes away. It will take few seconds.
• Add chopped onion and saute till translucent. Add grated cauliflower and cook for a minute. (You can add any vegetables of your choice.)
• Add mashed potato, coriander powder, cumin powder, dry mango powder, turmeric powder, garam masala and salt to taste. Mix this up really well. Reduce the heat and cook for 2-3 minutes. Keep stirring continuously.
• Finally add frozen green peas, crumbled paneer and lemon juice. Mix well and cook for a minute. 

• Switch off the heat and let the stuffing cool down completely. Make 10 equal parts out of it.

Making of Samosa

• Make 5 equal sized balls from dough. Take one ball and roll it like a thin roti. Keep it covered while you roll out remaining balls.

• Take one rolled roti and cut it into 2 parts. Apply few drops of water on edges and fold it like a cone as shown in picture. Place one stuffing ball in it and seal the bottom really well. (I made some design on edges using fork.)

• Follow the same procedure to make rest of the samosa. Keep them covered with kitchen towel. Fry them nicely from both sides till nice brown color. 

• Serve samosa with any chutney or ketchup.