Samosa

• 
  
  Veg samosa:
• The samosa (pronounced [s?'mou?s?]) or shingarar (pronounced ['shi?gr??r]) in south Asia (Punjabi: smosa, Hindi: samosa), sambusak (Arabic: ???????),
  It generally consists of a fried or baked triangular-, half-moon-, or tetrahedron-shaped pastry shell with a savory filling of spiced potatoes, onion, peas, coriander, lentils, or sometimes fresh paneer. Non-vegetarian samosas may substitute fillings of minced meat or fish. The size and shape of a samosa as well as the consistency of the pastry used can vary considerably, although it is mostly triangular.Serve samosa hot with hari chutney, tamarind chutney/ tomato suase.

Ingredients:

FOR COVER:

• 1 cup all purpose flour (Maida) Water to Knead dough
• 2tbsp oil
• Little salt
• 1/4th tsp. Ajwain (optional)

FOR STUFFING:

• 3-4 Potatoes (boiled, peeled & mashed)
• 1/2 cup Green Peas (boiled)
• 1-2 Green Chilies (finely chopped)
• 1/2tsp Ginger (crushed)
• 1tbsp coriander finely chopped
• 1/2tsp Garam masala
• 1/2tsp turmeric powder
• Salt to taste
• 1/2tspn mustard seeds
• oil for frying

Preparation:

For Cover:

• Mix all the ingredients (salt, oil, ajwain) except water.Add a little water at a time.Pat and knead well for several times into a soft pliable dough.Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

• In a pan add little oil mashed potatoes and all dry masalas (salt, chili powder, turmericpowder, garam masala) and green chilles, ginger and Mix well.Add green peas, Add coriander cook for few minutes and keep aside.
  
• METHOD :
• 
  Make small rolls of dough and roll it into a 4″-5″ diameter circle.Cut it into two parts like semi-circle.Now take one semi circle and fold it like a cone. Use water while doing so.Place a spoon of filling in the cone and seal the third side using a drop of water.Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
  Serve samosa hot with hari chutney, tamarind chutney/ tomato suase.
• :)