Vegetable Samosas

Ingredients For The Pastry;

250g Chakki Gold Flour1 Tsp Salt1 Tsp Jeera Powder1 Tbsp Vegetable Oil2 Tbsp Lemon JuiceBoiling Water (approx 3/4 of a standard mug)Paste (2 Tbsp Flour and Water)

For The Filling;

1 large Carrot2 Medium Sized Potatoes1/2 White OnionSmall bowl of Garden PeasSmall bowl of SweetcornSmall bowl of White CabbageJuice of 1 LemonA handful of Fresh Coriander3 Tbsp Vegetable Oil1/2 Tsp Whole Jeera Seeds1/2 Tsp Black Mustard Seeds1 Tsp Chilli Powder1/2 Tsp Tumeric Powder1 Tsp (heaped) Dhana/Jeera Powder1 Tsp (heaped) minced mixture of Garlic, Ginger, Green Chilli1/2 Tsp SugarExtra Vegetable Oil for frying

Method

1. To make the samosa pastry, mix together all the dry ingredients above and gradually add in the boiling water mixing continuously with a spoon. Once the dough is cool enough, knead with your hands until the dough is combined. Taking a small handful at a time, with a rolling pin roll out into circles and cook each side on tawa for 10 secs (like rotli) and cut into half into semi circles. Cover with a wet tissue and set aside.2. To prepare the filling, heat the oil in a pan and fry the jeera and mustard seeds until they start to pop. Mix in the vegetables which should be chopped into small cubes. At this point do not add the coriander and cabbage! Let the vegetables soften and add in the ground spices and masala and fry for a further 10-15mins. Turn the gas off, drain any excess oil and mix in the coriander and cabbage.3. Fold each pastry into a triangular shape and fill with 1 1/2 Tsp of the vegetable filling. Bind the edges with the paste to ensure no filling will fall out.4. Heat a generous amount of oil in a deep set pan and fry the samosas a few at a time. Drain the oil and serve immediately.