Vegetable Samosa (Deep-fried vegetable patties)
Ingredients
- 9 oz Refined flour maida
- 3 1/2 oz Ghee
- 1/2 tsp Carom ajwain seeds
- 1/2 tsp Salt
for the filling:
- 1 1/2 floz Vegetable oil
- 1/2 tsp Cumin jeera seeds
- 9 oz Potatoes boiled, finely diced
- 1 3/4 oz Green peas hara matar, boiled
- 1/2 tsp Salt
- 1 tsp Coriander dhaniya powder
- 1/2 tsp Turmeric haldi powder
- 1 tsp Red chilli powder
- 10 Green chillies deseeded, finely chopped
- 1 tsp Mango powder amchur
- Vegetable oil for frying
Instructions
- Mix ghee with flour and rub with your fingertips till the mixture is crumbly. Add carom seeds and salt. Mix well. Add just a little water to make a firm but pliable dough. Cover the dough with a moist cloth and keep aside for half an hour.
- Heat the oil in a wok (kadhai); add cumin seeds. When they crackle, add potatoes and green peas. Stir for a minute. Add salt, coriander powder, turmeric powder, red chilli powder, green chillies, and mango powder. Mix well and cook till the vegetables are done. Keep the filling aside to cool.
- Divide the dough equally into lemon-sized balls. Flatten each ball and roll out to make a thin 3 inch disc. Repeat the same procedure with the remaining balls.
- Put a spoonful of the filling in half of the disc. Fold the other half over enclosing the filling, pressing the edges firmly to seal.
- Heat the vegetable oil in a wok (kadhai); deep-fry the patties until golden brown. Remove with a slotted spoon and drain on absorbent kitchen towels.
- Serve hot with tomato sauce.
Calories: 647 kcal
Carbohydrates: 71 g
Protein: 9 g
Fat: 37g
Saturated Fat: 17 g
Trans Fat: 1 g
Cholesterol: 64 mg
Sodium: 971 mg
Potassium: 388 mg
Fiber: 8 g
Sugar: 5 g
Vitamin A: 249 IU
Vitamin C: 31 mg
Calcium: 25 mg
Iron: 4 mg