Methi Samosa

Ingredients:

• maida 2 cups
• methi chopped 1 cup
• warm oil to knead
• warm water to make the dough soft
• salt to taste
• oil to deep fry
• oil 3 tbsp
• ginger & garlic paste 1 tbsp
• cooked peas 1 cup
• cooked potatoes 2 medium
• coriander powder 1 tbsp
• jeera powder 1 tsp
• mustard 1 tsp
• turmeric 1/2 tsp
• fennel seeds powder 1 tbsp
• garam masala powder 11/2 tsp
• salt to taste

Method:

• Samosa filling:
• First take oil in a kadai or a big pan and put mustard seed after it splutter add peas and fry for sometime then add ginger garlic paste, turmeric and fry again for 2 seconds. t
• Then add all the dry masala powder and the the potatoes and fry very nicely till it becomes dry.
• At last add coriander leaves for the flavour.
• Samosa Crust
• Take maida mix salt, Methi and warm oil together and make a dough, then use warm water to make the dough soft.
• Take a big ball of the dough a roll it very thickly.
• Then cut it into half make a cone and put the above filling into it and close it with the help of water.
• Repeat the same thing with the other half also.
• Then heat oil in a kadai to fry the samosa, remember that you should fry the samosa in a low flame.
• Then enjoy it with any garlic chutney.

Notes:

• To make crispy ‘samosa crust’, check the flour by making it like a ball, before adding water. That is after you add the oil in the flour, try to make it like a ball and if you can, try to crush it.
• If it is so, now you can add water and mix the dough. Samosas will come very very crispy in this condition.