Name: Samosa with Corn Ragda recipe by Esther Samuel at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: Maida 1 cup; Sooji 2 tsp; Salt to taste; Oil 1 tbsp + 1 tbsp + for frying; Boiled potatoes 3; Boiled green peas 1/2 cup; Fresh coriander leaves 1/2 cup; 1 tsp garam masala; 1 tsp red chilli powder; 1 lemon juice; 1 cup boiled american corn; 1 tsp mexican masala; Water as required; Chopped onions 2; Chopped tomatoes 2; Fried noodles to garnish

Ingredients Serving: 4

Maida 1 cup
Sooji 2 tsp
Salt to taste
Oil 1 tbsp + 1 tbsp + for frying
Boiled potatoes 3
Boiled green peas 1/2 cup
Fresh coriander leaves 1/2 cup
1 tsp garam masala
1 tsp red chilli powder
1 lemon juice
1 cup boiled american corn
1 tsp mexican masala
Water as required
Chopped onions 2
Chopped tomatoes 2
Fried noodles to garnish

Instructions

Knead a dough with maida, sooji, 1 tbsp oil, salt and required water.
Take boiled potatoes, green peas and mash them lightly. Add garam masala, salt, red chilli powder and lemon juice. Mix it well.
Roll out big puris from the dough and cut each puri from the middle to form semi-circles.
Then take one semi-circle at a time and form a cone, then fill it with the potato stuffing. Now press to close the cone (samosa).
Heat oil and deep fry the samosas.
Now in a pan take 1 tbsp oil and put some chopped onions and tomatoes. Saute them. Add some water and corn. Then add mexican masala and bring it to a boil. The ragda is ready.
To serve, take one samosa, pour ragda on it and garnish it with fried noodles.

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