Name: Vegetable samosa recipe by Lipika Mishra at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 Potato finely diced (5 to 10 mill cubes); 2 carrot finely diced; 1/2 beet root small diced; 1 babycorn diced (optional); 2 Onion finely sliced; 1 handful of frozen peas; 2 tspn ginger green chilly roughly Crushed; 1 tblspn vegetable oil; 2 tspn garam masala powder or your own spices according to taste; Salt, to taste; Making the Samosa Pastry; 150gm. plain flour; 2 tspn. salt; 2tblspb. vegetable oil; 80 ml warm water

Ingredients Serving: 4

1 Potato finely diced (5 to 10 mill cubes)
2 carrot finely diced
1/2 beet root small diced
1 babycorn diced (optional)
2 Onion finely sliced
1 handful of frozen peas
2 tspn ginger green chilly roughly Crushed
1 tblspn vegetable oil
2 tspn garam masala powder or your own spices according to taste
Salt, to taste
Making the Samosa Pastry
150gm. plain flour
2 tspn. salt
2tblspb. vegetable oil
80 ml warm water

Instructions

The Vegetable Filling
Heat the oil in a frying pan, add the onion and ginger n green chilly rough Crushed, mix in the spices and fry until soft.
Add the vegetables, seasoning and stir well until coated.
cover and simmer for 10 minutes until cooked.
Now add peanuts and raisins and mix well and keep it in a plate n let it cool.
By the time let's prepare the samosa outer layer..
Now for the pastry!
flour and salt into a bowl.
Make a well into the centre and add the oil and kalonji and enough water to make a firm dough.
Knead the dough on a floured surface until smooth and roll into a ball.
Cover itand set aside at room temperature for 30 minutes.
Divide the pastry into 4-5 equal pieces.
Roll each piece into a ball and roll out into a circle.
Divide this circle into two equal pieces with a knife.
Brush each edge with a little water and flour paste and form a cone shape around your fingers, sealing the dampened edge.
Fill the cases with a tblpns of your chosen mixture and press the two dampened edges together to seal the top of the cone.
Deep fry the samosas in hot oil until crisp

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