Crispy and Crunchy Vegetable Samosa / Vegetable stuffed Pastry

Mix maida, salt, ajwain and clarified butter. Rub until the mixture resembles coarse bread crumbs. Add water and knead the dough till it is smooth just like chapati dough. Cover it with a wet kitchen towel and keep it aside till the stuffing is prepared.

Heat oil in a wok and add the onions and green chillies. Stir fry till it turns golden brown in colour. Add ginger and garlic paste and mix well. Add all the powders one by one and stir till everything is well blended.

At this stage add the boiled and mashed potatoes, carrots and salt.Mix well. Add coriander leaves and cook on low heat for 3-4 min. Remove from fire.

To make the samosas, divide the dough into 10 equal balls. Roll each ball into flat round shapes. Cut it into half. The half is again pressed with the rolling pin. Place a spoon full of the potato stuffing in the middle, just like shown in the picture.

Cover the stuffing by bringing both the corners in the shape of a triangle. Stick the edges with maida and water mixture or else the stuffing will come out while frying. Repeat the same process for the remaining dough.

Heat oil for deep frying and when it is hot, carefully drop in as many samosas as it fits. Fry slowly, turning the samosas until they are golden brown and crisp.

Drain these samosas on a tissue paper and serve them hot along with tomato ketchup, tamarind chutney and salted green chillies.