Vegetable Samosa - ( World Famous )

:: This is snack Recipe Loves everybody in this world ,taste it ::

 { Preparation & Cooking Time : 1 Hour }
           Difficulty : Average
          Meal Type : Samosa
                Serves : 2-4


    Ingredients:
 • 1 cup all-purpose flour ( Maida )
 • large pinch ajwain (optional)
 • 3 tablespoon oil
 • salt to taste
 • oil for deep frying
 • enough water to knead the maida
  FOR FILLING:
 • 3 boiled potatoes, crumble
 • ½ cup boiled peas
 • ½ teaspoon grated ginger
 • 2 teaspoon red chilli powder
 • 1/2 teaspoon coriander powder
 • pinch cumin powder
 • pinch kasuri methi
 • dash of lemon juice
 • pinch of garam masala
 • chopped coriander leaves
 • salt to taste

        Preparation Method
1. First Mix the maida with salt, oil, ghee and ajwain, combine to form a crumbly mixture.
  Now slowly add enough water to make a pliable dough, not too soft. Divide the dough
  and shape into balls. Keep aside covered with moist cloth for 20 minutes.Meanwhile,
  heat a vessel, add oil, add cumin seeds and allow to brown. 

2. Now Add the ginger, spice powders and a tablespoon of water and saute for a few
  seconds. And Add the crumbled potato and boiled peas and cook over medium flame for
  a few minutes, approx 2-4 minutes. Add kasuri methi and lemon juice, combine. and Add
  the coriander leaves and turn off heat.

3. Now that the stuffing is ready, prepare the outer layer for the samosas.
 :: Roll each ball with the rolling pin into a slightly thin puri, slightly elongated in shape as 
  Take a knife and divide the rolled puri into two by cutting through the center.

4. Now take a semi-circle piece of the roti, and make a fold in the shape of a triangle,
  Seal along the fold. Now place this cone between your thumb and index finger and place
 a ball of the stuffing inside. Wet your finger and run it along the edges of the dough with
 water and seal to enclose the stuffing.

5. Now Press the ends firmly so that the filling does not come out during the deep frying
  process. Prepare with the rest of the dough in the same manner.

6. Heat enough oil in a wide vessel to deep fry the samosas. Heat the oil till hot but not
  piping hot. Reduce flame to low medium and drop 2 samosas into the oil slowly and deep
  fry them till golden brown, turning them carefully to the other side so that it cooks on all
  sides. Deep fry on low to medium heat and not piping hot oil.
7. Now Remove onto absorbent paper and serve warm over a cup of chai.

:: Tips: Its better to make samosas in batches. Roll out, stuff and deep fry 3-4
   samosas at a time (batch-wise). While preparing the next batch of samosas, 
   reduce the stove flame and carry out the process. When deep frying the next batch,
   see that the oil is hot enough to deep fry. Keep the prepared samosas covered
   through out the preparation process ::

         ENJOY