Onion - 2 No Carrot (Big) - 1 No Ginger - 1 inch piece
prepare the dough, add the maida, carom seeds and salt in a wide mixing bowl. Add water little by little and kneed it to a dough. Add a tablespoon of oil and kneed further to make dough which is little harder than chapati dough consistency. Cover it and set aside for about 30 minutes
the grated carrot and saute for 2 to 3 minutes Add chilli powder, garam masala powder and amchur powder and mix well. Sprinkle some water and cook till the carrot is cooked.
the mashed potatoes and mix well. Add the chopped coriander leaves and mix
Samosas are one of the most tastiest Indian snacks. There are different types of samosas depending on the flour used, the vegetables and spices used for the filling, and the method in which they are made
Prepare the cover for the samosa by combining the maida, hot oil and little salt. 4 large potatoes - boiled, peeled and mashed1/2 cup boiled and drained green peas1 tsp cumin seeds/jeera1/4 tsp amchoor/mango powder( optional)red chilli powder or finely choppedgreen chilli1 tsp saunf1/2 tsp garam masala powder1 tsp dhaniyajeera powder1/2 tsp turmeric powderlittle asafoetida/hing1 tbsp chopped cashewnuts( optional)Salt to taste3 cups maida1 tbsp heated oil or little daldaoil for deep frying samosasMethod. 1 tbsp heated oil or little daldaoil for deep frying samosas