For the Stuffing/ Filling
- 1 cup Mixed Vegetable
- 2 Potatoes (Medium sized)
- Garlic Paste 1 tbsp
- Sarso 1/4 tsp
- Jeera 1/2 tsp
- Methi seeds 4
- 1 onion
- Ginger 1/4 tsp
- Curry leaves 1 stock
- 1 cup water
- 2 cups Flour
- Oil to fry
- 2 tbsp Butter or oil
- Jeera 1/4 tsp
- 1 tsp baking powder
Method For the Stuffing/Filling
- Rinse the Mixed Vegetables, drain out the water and keep it aside.
- Use a food peeler to take off a thin layer of skin off the Potatoes. Rinse it and slice it in thin pieces.
- Take off the onion skin and cut it into pieces.
- Heat oil and splatter in Jeera, Methi and Sarso. After a few seconds add the onion pieces and ginger.
- Add the curry leaves and garlic and stir till garlic is brown.
- Add the potatoes and the mixed vegetables.
- Add water and salt and cook till potatoes are tender and cooked.
- Cook this and keep it aside to cool while we make the dough ready.
For the dough:
- Sieve the flour and add 2 tbsp butter, salt, jeera and baking powder.
- Rub this mixture softly with the palm of your hands for 5 to 10 minutes.
- Pour water and make a dough.
- Sprinkle some oil and knead the dough for 2 to 3 minutes.
- Make 1 inch diameter balls with the dough.
- Roll the dough with a rolling pin, pour 1 to 2 tbsp of filling and wrap it close.
- Repeat step 6 for all the dough and make samosa’s.
- Heat oil and deep fry the samosa till golden brown and crispy.
- Serve with drinks and chutney.