INGREDIENTS: Godham pindi (atta), Salt, Hot Water, Oil, Mustard seeda(avalu), Jeera(cumin seeds), Urad dal, Senaga ballu(bengal gram), Green/curry leaf, Onion, Coriander, Turmeric powder, Potatoes, Carrot, Cabbage, Cauliflower, Salt, Green chilly, Carrot & fresh Peas


PREPARATION:


Stuffing for samosa:
  • Boil all the vegetables and mash them into uneven pieces
  • Take a pan, pour 3-4 spoons of oil in it
  • Add mustard seeds, jeera, urad dal, senaga ballu, curry leaf, and wait till they splitter
  • Then add green chilly cutted into two halves, chopped onion, turmeric powder, grated carrot (if interested only), salt and mix well
  • Vegetable stuffing is ready for samosa now
Puri for samosa :
  • Take a bowl, add required atta into it
  • Now add pinch of salt,
  • Now mix the dough using hot water to get pooris softly
  • Now take small quantity of dough
  • Press it into puri size BIT thickly
  • Now place the alu stuff in one corner of puri
  • Then fold in into triangular shape
  • Press the edges thickly so that stuffing dsnt come out while deep frying
  • Now place one by one in oil and deep fry till golden brown
  • Take out in an paper plate napkin
  • Serve hot with tomato ketchup, or chilly Sauce

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