MIXED VEG CHETINAD MASALA SAMOSA

Описание: mixed veg samosa spiced up with special chetinad masala made with special spices has a lingaring taste.

http://www.vahrehvah.com/mixed-veg-ch...

Ingredients
All-purpose flour 300 Grams
Ajwain 1/2 Teaspoons
Salt - 0
Oil 100 Grams
Water for mixing dough 1-2 Cup
Coriander seeds 1 Teaspoons
Cumin seeds 1/2 Teaspoons
Cardamom 4-5 Numbers
Cloves 3-4 Numbers
Cinnamon, pieces 2-3 Numbers
Red chillies 3-4 Numbers
Fennel seeds 1/2 Teaspoons
Black peppercorns 1/2 Teaspoons
Marathi Muggu 1 Numbers
Lichen 2-3 Grams
Cashew nuts pieces 6-8 Piece
Ginger, chopped 1/2 Teaspoons
Salt - 0
Curry leaves 1 Springs
Tomatoes, chopped 1-2 Numbers
Onions, chopped 1 Numbers
Turmeric pd 1/4 Teaspoons
Green chillies 2-3 Numbers
Carrot 1 Numbers
Green peas 2 Tablespoons
Beans, finely chopped 2 Tablespoons
Potatoes, chopped 1/2 Cup
Lime juice 1 Numbers

Directions:
1.Dry roast all the spices in a pan until they are lightly colored and gives a nice aroma. Once done, put these spices in the blender and grind to a fine powder.
2.Heat very little oil in a pan and add cashew nut pieces and fry till they get slightly colored. Add chopped ginger, little salt, curry leaves, chopped tomatoes, onions, and turmeric pd. Cook this for a minute or two.
3.Add finely chopped green chillies, carrot, peas, beans, salt and cook them till most of the moisture is gone.
4.Add pinch of the chetinad masala and mix well. Add boiled & chopped potatoes and salt well. Drizzle some lime juice, mix and switch off the flame.
5.Transfer this mixture into a plate and allow it to cool.
6.In a mixing bowl, add flour, ajwain, salt, oil and water and mix the flour to make stiff dough. Cover the dough and rest for about 30 minutes.
7.Divide the dough into equal portions and with help of the rolling pin shape them into elongated puri shape and cut in the centre and keep aside.
8.Take one sheet, apply water on the edges of the sheet, bring the two ends closer and seal to make a pocket. Stuff the Mix Vegetable Chetinad Masala mixture and seal the top nicely. Slightly squeeze the edges to seal the edges properly. Make the rest of the samosas and keep aside.
9.Deep fry these samosas in medium hot oil until they are crisp and golden in color.



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