Submitted this recipe for Manjula’s kitchen January contest.,Variation of samosa. Didn’t receive price, but sharing what I sent.
For the dough, I followed Majula’s kitchen recipe itself.
- 1 cup all purpose flour
- 1 tablespoon sooji (semolina flour)
- 1/2 teaspoon salt
- 11/2 tablespoons oil
- A pinch of baking soda
- ½ teaspoon carom seeds
- ½ cup warm water
- 3 medium boiled potatoes, peeled and chopped into very small cubes
- ½ medium sized onion, finely chopped
- ¼ cup grated carrots
- ¼ cup green peas (frozen)
- ¼ cup grated paneer
- 1/2 teaspoon fennel seeds
- 2 chopped green chilies
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- 1 teaspoon garam masala
- a pinch of trumeric
- 1/2 teaspoon chat masala (Optional)
- ¼ cup chopped cilantro
- 2 teaspoon salt
- 2 tablespoons oil
- Mix the flour, sooji, salt, oil, carom seeds and baking soda together to make a soft dough. If required add more water.
- Knead the dough for about 1 to 2 minutes without any lumps.
- Set the dough aside and cover it with damp cloth or with a vessel so as to keep the mositure. Let the dough sit for at least 15-20 minutes.
- Heat the oil in a frying pan on medium high heat.
- Add fennel seeds. As fennel seeds crack, add green chilies, and onion and fry till the onion becomes translucent.
- Next add green peas, grated carrots and paneer and cook until tender.
- Now add the potatoes and all the masalas and salt.(Garam masala, cumin, coriander and chat masala)
- Cook for 5 – 7 minutes, till all the masalas gets blended well.
- Let the filling cool to room temperature.
Making Samosa Mothak:
- Divide the dough into 6 equal parts and make into balls.
- Roll each ball into 5-6 diameter circles.
- Continue filling the rest of the samosas.
- Heat about 3 cups of in a frying pan on medium heat.
- Place the samosas in the frying pan 2 at a time.
- Fry the samosas until the samosas turn a light golden-brown color on all sides.
You can also use tofu instead of paneer. And the leftover fillings are really good for veggie sandwich.