- Cold Press Sunflower Oil for frying Samosas
Vegetable Stuffing Ingredients
- Carrot ½ cup grated
- Cauliflower ½ cup
- Potatoes ½ cup boiled
- Green Peas ½ boiled
- Onion 1 cup chopped
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Green chilies 4 – 5 chopped
- Garam Masala Powder ½ teaspoon
- Turmeric Powder ¼ teaspoon
- Chilly Powder ¼ teaspoon
- Salt to taste
- 6 Curry Leaves
- Coriander Leaves ¼ cup
- Plain Flour 1 cup
- Ghee / Butter 1 tablespoon
- Salt to taste
- Cold water
- NB: Can buy Samosa Sheet
Madia Gum Ingredients
- 1 tablespoon Plain Flour
- Pinch of Salt
- Making Madia Gum: Take 1 tablespoon of plain flour in a bowl. Add a pinch of salt. Mix together. Add some water and make a batter. The consistency of this batter is like gum.
- Making vegetable filling: Heat oil in a pan. Add curry leaves, ginger paste, garlic paste, mix ingredients and sauté for 1 minute.
- Add chopped green chilies, chopped onions and a pinch of salt. Sauté on medium heat, until onions become translucent for 3 minutes.
- Add grated carrots to onion mix, some more salt, and cauliflower. Mix whilst cooking for 30 seconds, then add diced cooked potatoes and cooked green peas. Sauté for a couple of minutes.
- Then add turmeric powder, chili powder, garam masala powder and sauté for a short while. Sprinkle some coriander leaves. Mix well together and then switch off the flame.
- Making Dough: Mix flour and salt in a bowl. Then add 1 tablespoon ghee or butter and rub into flour mixture. Add water little at a time and knead into a stiff dough. The dough for samosa should be stiff. Cover bowl and allow the dough to rest for 15 minutes.
- Knead the dough again. Take a small portion of dough and shape it into smooth balls. Roll the balls into thin round sheets.
- Heat a pan and warm each side of chappathi, allowing to dry on both sides, but don’t allow it to cook. Flip it over occasionally.
- Cut edges off the chappathi sheet on both sides into a straight line. Then cut in half to make two equal sheets.
- Take one sheet and make a cone shape. Fill the cone with filling. Seal it by using flour maida gum mix. Then prepare all samosa’s in the same way. NB: You can also use ready-made samosa pastry. Take one sheet and make a cone. Fill the cone with filling. Seal it by using flour maida gum.
- Heat oil in a pan. Deep fry all samosa’s on a medium heat. Deep fry until the samosas are a crispy golden brown colour. Remove from oil when cooked. Then transfer samosa to a kitchen towel to drain oil. Samosas are ready to be served.