Vegetable Samosa or Aloo Samosa is one of famous the snack of India, and it is very easy to make samosa at home like i make it today.
Maida: 1 cup
Oil: 2 tsp
Carom Seed(Ajwain): 1 tsp
Salt: as needed
Water: 1/2 cup
Potato: 3 boiled
Garlic: 4 cloves
Ginger: small piece
Peas: 1/4 cup
Coriander Leaves: 2tsp finely chopped
Onion: 1 small finely chopped
Oil: 1 tsp
Salt: As needed
Aamchur: 1/2 tsp
Red chilly Powder: 1 tsp
Cumin seeds: 1/2 tsp
Turmeric Powder: 1/4 tsp
Garam Masala : 1/4 tsp
Oil for deep fry
Mix maida with salt, oil, ajwain, water and make a hard dough. Divide the dough in small pieces and keep aside.
In between pour oil in a pan and put cumin seeds along with ginger and garlic paste, cook it for 2 minutes, then add onion, peas and all masalas red chilly powder, aamchur, turmeric powder, garam masala and cook it well until onion gets golden brown color.
Now add mashed potato in it ad cook for about 4-5 minutes turn off heat and add chopped coriander leaves.
Now the stuffing is ready..
Roll each ball with the rolling pin into a slightly thin puri, cut the puri from center like semi circle.
Now take a semi-circle piece of the roti, and make a fold in the shape of a triangle. Now place this cone between your thumb and index finger and place a ball of the stuffing inside. Wet your finger and run it along the edges of the dough with water and seal to enclose the stuffing.
Press the ends firmly so that the filling does not come out during the deep frying process. Prepare with the rest of the dough in the same manner.
Heat enough oil in a vessel to deep fry the samosas. Heat the oil till hot but not piping hot. Reduce flame to low medium and drop 2-3 samosas into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides. Deep fry on low to medium heat and not piping hot oil.
Remove onto absorbent paper and serve warm over a cup of chai.