(by Renuka Bhatia)
Spiced Cow Peas Samosas
For The Stuffing
Lobiya (left over) – 1 cup
Boiled Potatoes – 1/4 cup
Chilli Powder – 1 tsp.
Garam Masala Powder – 1 tsp.
Raw Mango Powder (amchur) – 1 tsp.
Asafoetida – 1 pinch
Cumin Seeds (Jeera) – 1 tsp
Fenugreek leaves (methi) and Coriander leaves – ½ cup
Green Chillies – 2-3
Oil – 1 tsp.
For The Cover
Maida – 2 cups
Oil – 2 tbsp
Salt to taste.
1. Take a kadai, put 1tsp oil and cumin seeds.
2. When the cumin seeds start spluttering, add asafetida, green chillies, garam masala powder, fenugreek leaves and coriander leaves.
3. Sauté for 2-3 minutes and add left over lobiya and boiled potatoes.
4. Sauté for 5 minutes till everything is mixed properly.
5. In a paat, sieve the refined flour . Add salt and turmeric powder. Mix well.
6. Add enough water and to make a semi-soft dough.
7. Divide the dough into 6 equal portions and round up each portion in the shape of a ball.
8. Flatten each ball and with a rolling pin, roll each into a disc shape of 6” diameter.
9. Cut the rolled portion into a semi – circle with a knife.
10. Take each cut portion and with the palm of your hand, turn it to a conical shape.
11. Fill each cone-shaped dough with the lentil stuffing. When done, seal the edges with water.
12. Heat the oil for frying on a medium flame. When hot, reduce the flame to a simmer and fry the Samosas till they are crisp and golden brown in colour.
13. When done, remove from the flame and drain out the excess oil.
Samosas can be eaten hot or cold and can be served with Dharan ji Chutney or tomato ketchup.