Vegetable Samosa Recipe by Smitha Ancy Cherian
Cooking Instructions 1 Mix the flour, Ghee, salt and knead to a soft dough adding water as required. Leave aside for 30 minutes. 2 In a pan add oil and Saute the onion and chillies. 3 Add the powders. Saute it for 1 min. 4 Add in the tomatoes, Boiled potatoes, boiled carrots and boiled peas and mix the mixture well. Cook for 5 mins and set aside after adding the chopped coriander leaves 5 Divide dough into walnut sized balls and roll out into 5 inch circles (Chapathis). 6 Cook the chapathis on hot non stick pan for a minute. 7 Cut this chapathi in two. Make a cone of each portion, fill it with the prepared stuffing and seal the edges with little water spread on edges. 8 Deep fry the samosas in a kadai/ wok till they are golden brown, Drain the oil and serve hot. 1 Mix the flour, Ghee, salt and knead to a soft dough adding water as required. Leave aside for 30 minutes. 1 Mix the flour, Ghee, salt and knead to a soft dough adding water as required. Leave aside for 30 minutes. 2 In a pan add oil and Saute the onion and chillies. 2 In a pan add oil and Saute the onion and chillies. 3 Add the powders. Saute it for 1 min. 3 Add the powders. Saute it for 1 min. 4 Add in the tomatoes, Boiled potatoes, boiled carrots and boiled peas and mix the mixture well. Cook for 5 mins and set aside after adding the chopped coriander leaves 4 Add in the tomatoes, Boiled potatoes, boiled carrots and boiled peas and mix the mixture well. Cook for 5 mins and set aside after adding the chopped coriander leaves 5 Divide dough into walnut sized balls and roll out into 5 inch circles (Chapathis). 5 Divide dough into walnut sized balls and roll out into 5 inch circles (Chapathis). 6 Cook the chapathis on hot non stick pan for a minute. 6 Cook the chapathis on hot non stick pan for a minute. 7 Cut this chapathi in two. Make a cone of each portion, fill it with the prepared stuffing and seal the edges with little water spread on edges. 7 Cut this chapathi in two. Make a cone of each portion, fill it with the prepared stuffing and seal the edges with little water spread on edges. 8 Deep fry the samosas in a kadai/ wok till they are golden brown, Drain the oil and serve hot. 8 Deep fry the samosas in a kadai/ wok till they are golden brown, Drain the oil and serve hot. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chili Sesame Avocado & Brown Sushi Rice Bowl for 1 🌟🌟🌟🌟🌟Meatloaf Lemon Basil & Garlic Pasta Beef Roast Spaghetti Chili Sesame Avocado & Brown Sushi Rice Bowl for 1 🌟🌟🌟🌟🌟Meatloaf Lemon Basil & Garlic Pasta Beef Roast Spaghetti Ginisang Upo Shrimp Halabos Quinoa Miso Celery Fried Rice Palak Maggie 🌟🌟🌟🌟🌟Meatloaf Coriander poha Fried spring onion Crispy coriander (Dhaniya)parartha Kasturi methi Ginisang Upo Shrimp Halabos Quinoa Miso Celery Fried Rice Palak Maggie 🌟🌟🌟🌟🌟Meatloaf Coriander poha Fried spring onion Crispy coriander (Dhaniya)parartha Kasturi methi