Samosa - My version with assorted veggies

Samosas are the most popular snacks made with aloo filling. I have made this snack with assorted vegetables filling.

The below measurements will make 10 samosas

Ingredients:
For filling:

1. Carrot - 50 gms - Cubed
2. Beans - 50 gms - Cubed
3. Green peas - 50 gms
4. Potato - 50 gms - boiled and mashed
5. Cauliflower - 50 gms
6. Onion - 1 small - finely chopped
7. Salt to taste
8. Coriander powder - 1 tbsp
9. Red chilli powder - 1 tbsp
10. Garam masala - 1 tbsp
11. Oil - 2 tbsp

For wrap:
We can use 200 gms of  maida. Making it completely with all purpose flour is the authenticated recipe.  but for health reasons, I have subtituted with 3/4 th portion wheat flour and 1/4 maida 

1. Wheat flour -150 gms
2. Maida - 50 gms
3. Salt to taste
4. Chilli powder - A pinch

Method:

1. In a pan, add some oil and add the cumin seeds

2. Once they are well roasted, add the onions and cook well untill they are brown.

3. Once the onions are brown , add all the vegetables (Steam all the veggies, except cauliflower, we grate the cauliflower because since we have the other veggies steamed, all of them will cook in the same time. Mash the boiled peas coarsely)

4. Allow the veggies to cook for a couple of minutes, and then add all the seasoning agents

5. Give it a good mixture and cook until the masala loose their raw smell. Once done, our filling is ready

For the wrap:

1. Add all the ingredients for the wrap in a bowl.

2. Add required water and knead it to roti dough consistency

Making of the samosa

1. Add about a tbsp of wheat flower in a bowl and add enough water to make a thin batter. This is to be used as glue to stick the sides of samosa 

2. Make small balls of the dough and roll them in to 6 inch diameter circle, and cut it into half 

3. Take the edge from the right and fold it as shown below.Apply some batter on the folded edge (the edge that is on top)

4. Take the left edge and place it on the glue applied edge and press it slightly , as shown below 

5. The wrap will be of a conical shape now and fill the wrap with the veggie filling. Press the filling well so that the filling goes upto the top edge of sthe cone. if it is not done, apex of  the samosa will be empty, which we do not want 

6. Seal the bottom edge of the samosa by applying the batter again

7. Now if we invert the samosa, there will be a line of overlapping edges, fold the edge at the bottom and give it a little press to get the exact shape of samosa which we buy

8. Make all the samosas in the above method

9. Deep fry them in oil until golden brown. Hot samosa are ready to be served