Veggie Samosa Mothak

For the dough, I followed Majula’s kitchen recipe itself.

• 1 cup all purpose flour
• 1 tablespoon sooji (semolina flour)
• ½ teaspoon salt
• 11/2 tablespoons oil
• A pinch of baking soda
• ½ teaspoon carom seeds
• ½ cup warm water

• 3 medium boiled potatoes, peeled and chopped into very small cubes
• ½ medium sized onion, finely chopped
• ¼ cup grated carrots
• ¼ cup green peas (frozen)
• ¼ cup grated paneer
• ½ teaspoon fennel seeds
• 2 chopped green chilies
• ½ teaspoon coriander powder
• ½  teaspoon cumin powder
• 1 teaspoon garam masala
• a pinch of trumeric
• ½ teaspoon chat masala (Optional)
• ¼ cup chopped cilantro
• 2 teaspoon salt
• 2 tablespoons oil

1. Mix the flour, sooji, salt, oil, carom seeds and baking soda together to make a soft dough. If required add more water.
2. Knead the dough for about 1 to 2 minutes without any lumps.
3. Set the dough aside and cover it with damp cloth or with a vessel so as to keep the mositure. Let the dough sit for at least 15-20 minutes.

1. Heat the oil in a frying pan on medium high heat.
2. Add fennel seeds. As fennel seeds crack, add green chilies, and onion and fry till the onion becomes translucent.
3. Next add green peas, grated carrots and paneer and cook until tender.
4. Now add the potatoes and all the masalas and salt.(Garam masala, cumin, coriander and chat masala)
5. Cook for 5 – 7 minutes, till all the masalas gets blended well.
6. Let the filling cool to room temperature.

1. Divide the dough into 6 equal parts and make into balls.
2. Roll each ball into 5-6 diameter circles.
3. Fill the circle with 2 tablespoons of filling. Bring the edges together to make the mothak shape, pinching the top edge so that it is completely sealed.
4. Continue filling the rest of the samosas.
5. Heat about 3 cups of in a frying pan on medium heat.
6. Place the samosas in the frying pan 2 at a time.
7. Fry the samosas until the samosas turn a light golden-brown color on all sides.

Variations: