For the dough :
- Maida - 1 cup
- Baking powder - 1 / 4 sp.
- White butter - 50 gms. [ 2 tabl. sps ]
- Salt - 1 / 2 tsp.
- Ice cold water - to mix the dough.
- Oil - enough to deep fry.
For masala :
- Chopped onions - 1 cup
- Potatoes - 3 [ cooked ]
- Cooked peas - 1 / 4 cup
- Aniseed - 1 / 2 tsp
- Dhania powder - 1 tbl. sp
- Am chur 1 tsp. [dry mango powder ]
- Black pepper powder - 1 / 2 tsp
- Ginger, green chilli paste - 2 tsp.
- Salt - as required
- Kala namak [ black salt ] - 1 / 2 tsp
- Turmeric powder - 1 / 2 tsp
- Garam masala powder - 1 / 2 tsp
Sieve maida twice with baking powder and salt, blend butter evenly with finger tips to the flour. Then sprinkle ice cold water and kneed to a stiff dough. after that apply little oil to the hands and kneed the dough for nearly20 mints. Then keep closed under a wet cloth for 1 / 2 an hour.
First take one kadai, heat oil in that, and add aniseed and little dhania [ optional ] and wait for a second, and add ginger chilli paste, stir and add onions. Fry till crisp and add little sugar, dhania powder, and garam masala powder. Then put peealed and mashed potatoes, and cooked peas. Fry till good smell comes and then sprinkle salt, turmeric, amchur, pepper, and at the end kala namak. Mix well and remove from the gas.
Making samosa :
First make small balls from the dough, and then roll it out into circls of medium thickness. Cut into 2 in the centre. Keep little filling in the centre. Then apply little water around the edges. Fold straight lined edges to the centre to form a cone shape. Then seal the edges with water. Press all the edges well. Like this prepare all the samosas and keep under a wet cloth or in the fridge [ gives good results ] for 20 mints. Then heat oil in a deep bottom vessel and fry samosas at a time in medium flame till it becomes golden brown and crisp. Your mouth watering veg - samosas is ready to eat. Serve hot with sweet chuney, mint chutney.