Crispy Layered Designer Gobi Matar Samosa

Samosa is the most popular street food of India from north to south or east to west.Samosa originally made with Aloo filling but now it’s made with various filling in different seasons and now outer now let’s make the outer layer designer.

Ingredients 🙁 Serves 8 )

DOUGH

• 2 cup Refined flour / Maida
• 1 tsp Salt
• 1/4 tsp Nigella / Kalonji
• 1/4 tsp Carom / Ajwain
• 5 tbsp Oil
• 150 ml or 2/3 cup Water

FILLING

• 1+1/2 tbsp Oil
• 1/2 tsp Cumin / Zeera
• 1/2 tsp Turmeric / Haldi
• 1/2 tsp Red chilli powder
• 2-3 Green chillies
• 350 gm Cauliflower / Gobi
• 3/4 cup Peas
• 1” Ginger
• Salt to taste
• 1 tsp Dry Mango powder / Aamchur
• 1 tsp Coriander powder / Dhaniya
• 1/2 tsp Cumin powder / Zeera
• 1/2 tsp Garam masala
• 1 tbsp Coriander Leaves

Oil for frying

Method:-

1. Add and mix all the ingredients in a bowl till the flour turns flaky and then knead it into a soft dough adding Water little at a time.
2. Keep the dough covered for half an hour.
3. For the filling heat Oil and add Cumin to it, let it to crackle for few seconds on low then immediately add Turmeric,Red chilli powder,Green chillies.
4. Now add Cauliflower,Ginger,Salt.Saute over medium for 2 minutes and then add half cup of Water cover cook for 10 minutes.
5. After Cauliflower gets tender and Water evaporates add to it Mango powder,Coriander powder,Cumin powder and Garam masala.Mix all ingredients coating Cauliflower.
6. Add Coriander leaves and put off if it’s dry and cooked.
7. By now the dough is set divide in small lemon size portion and roll out in oblong thin roti or sheet.
8. In one half of the portion make slits at a distance of a centimetre not completely till the edge.Make first slit starting from centre.
9. Now apply water over it and stick the unsliced portion over the sliced portion.Roll it lithely with a rolling pin so that it sticks.
10. After that applying water over the semicircle edges make a cone sticking edges.
11. In this made cone add the made filling and seal it.
12. Fry made Samosa over a low to medium heat till crispy and golden brown.

Tips :–

• If Cauliflower is not in season make the filling using boiled Potatoes and Peas using same spices.
• If you feel dough too sticky don’t apply or dust it with dry flour instead apply Oil.
• Water helps in sticking the dough.
• Adding too many Samosas to fry drops temperature of Oil that might delay frying of Samosas.

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