|
Ingredients
|
Quantity
|
|
Refined flour
|
115gms
|
|
Fat (to rub in flour)
|
30gms
|
|
Potatoes
|
115gms
|
|
Carrots
|
55gms
|
|
Peas
|
55gms
|
|
Salt
|
to taste
|
|
Onions
|
50gms
|
|
Chillies
|
2gms
|
|
Garlic
|
a clove
|
|
Ginger
|
5gms
|
|
Coriander leaves
|
¼ bunch
|
|
Pomegranate seeds
|
½ tsp
|
|
Garam masala
|
1/8 tsp
|
|
Oil to fry
|
|
Sift flour, add salt. Rub in fat. Add enough water to make a
soft dough. Knead well and set aside, covered, for at least half an hour. Dice potatoes
and carrots. Shell peas and chop chillies. Chop onions, garlic, ginger and
coriander leaves finely. Heat about 30ml oil. Put in chopped ingredients. Saute
without discolouring. Add diced vegetables and enough water to cook vegetables
dry. Add salt. When vegetables are cooked and moisture has evaporated, add
pomegranate seeds and garam masala. Mix well and remove. Knead dough. Divide into
small portions. Roll out into rounds about 5 cm (2”) in diameter and paper thin.
Cut down the centre. Make a cone of each piece. Put in prepared filling. Seal the
edges with water. Fry in deep fat till light brown. Serve hot.
N. B. For
mutton samosas, the ingredients and method are the same as above except that
225gms of minced mutton should be used instead of mixed vegetables. Lime may be
used instead of pomegranate seeds.
