Vegetable Samosa

How to Prepare

1. Prepare the filling: Heat 2 tbsp oil in a pan, add 1 tsp cumin seeds, and let them splutter.
2. Add 1 cup finely chopped onions and sauté until golden brown.
3. Add 1 tbsp ginger-garlic paste and sauté for 1 minute.
4. Add 2 cups boiled and mashed potatoes
5. 1 cup boiled peas
6. 1 cup finely chopped carrots, and mix well.
7. Add 2 tsp garam masala
8. 1 tsp chaat masala
9. 1 tsp red chili powder, salt to taste, and mix thoroughly. Cook for 2-3 minutes, then let it cool.
10. Prepare the dough: In a large bowl, mix 4 cups all-purpose flour
11. 1 tsp salt, and 4 tbsp ghee. Rub the mixture until it resembles breadcrumbs.
12. Gradually add water (about 1.5 cups) and knead into a stiff dough. Cover and let it rest for 30 minutes.
13. Divide the dough into 40 equal portions. Roll each portion into a thin oval shape, about 6 inches long.
14. Cut the oval in half to make two semi-circles. Fold each semi-circle into a cone shape, sealing the edges with water.
15. Fill each cone with 1-2 tbsp of the vegetable filling and seal the top edge with water to form a triangular samosa.
16. Heat oil in a deep fryer or wok over medium heat. Fry the samosas in batches until golden brown and crispy, about 5-7 minutes per batch.
17. Drain on paper towels to remove excess oil. Serve hot with chutney or sauce.