Dry Cauliflower / Dry Cabbage Vegetable Deep Fried Pastry

(by Manju Khiara)

Gobi potato. Samosa (left over) make dough from maida or multi grain atta 3/4cupatta 1/4tssalt n2tbs oil or ghee Filling. —- left over bhaji add some garam masala. Cashewnuts kishmish. 1/4 suger.

Dough keep it for 1/2hr

Make lemon sized balls of the dough roll out thinly cut into a 2 fold Each half. In to triangle to form a cone fill1tbs of filling in to the cone close with water

Heat oil deep fry at a time on low heat n…… Samosas. Ready to eat with chutney