Vegetable Samosa - The most famous snack of India, has no boundaries. You can eat it as snack or as part of breakfast and if you are hungry and nothing else is readily available then eat it to fill the stomach.
* Potato (chopped finely) - 1 * Lentils - 1 cup * Peas - 1 cup * Oil - for frying * Onion (chopped finely) - 1 * Cumin Seeds - 1 tsp * Red Chilli Powder - 1 tsp * Wheat Flour - 1 tbsp * Maida - 3 cups * Curry Powder - 1 tbsp * Garlic Clove (crushed) - 1 * Salt to taste * Water (warm) - 1 cup
Take a kadai(wok) and heat oil in it. Once it is hot fry together the onion, garlic, curry powder, cumin seeds and chilli powder for a minute. Add lentils and cook for two minutes.
Add potatoes, peas and water (1cup) and bring to a boil. Reduce the heat and simmer covered for 20 minutes or till the potatoes are tender. Blend the 1 tbsp flour using 1/4 cup of water and add to the boiling mixture.
As the mixture thickens, remove from the heat and let it cool. To make dough, mix 3 tbsps oil with the maida, and add cumin and gradually stir in the warm water with a little salt to form a fairly stiff dough. Cover and let it stand for half an hour. Divide the dough in half.
Roll out each to 3 mm thickness and cut into round using 9 cm cutter. Place 1 tsp of filling in the centre of each round. Brush edges lightly with water and fold in half or in the form of triangular samosa. Press edges with thumb and finger. Deep fry the samosas to a golden brown. Drain the excess oil by putting samosas on tissue paper.
Serve with Pudina Chutney.
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