Lobiya Samosa

Method

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1. 1

   Heat 1 tsp oil in a kadai and add the cumin seeds.

2. 2

   When the cumin seeds start spluttering, add the asafoetida, green chillies, chilli powder, garam masala powder, raw mango powder, and the fenugreek and coriander leaves.

3. 3

   Sauté for 2–3 minutes, then add the left-over lobiya and the boiled potatoes.

4. 4

   Keep sautéing for about 5 minutes, until everything is well mixed.

5. 5

   In a paat (large flat mixing platter), sieve the refined flour. Add the 2 tbsp oil, the salt and the turmeric powder and mix well.

6. 6

   Add enough water to make a semi-soft dough.

7. 7

   Divide the dough into 6 equal portions and roll each into a ball.

8. 8

   Flatten each ball and roll it with a rolling pin into a disc about 6 inches in diameter.

9. 9

   Cut each rolled disc into semicircles with a knife.

10. 10

    Take each cut piece and shape it into a cone with the palm of your hand.

11. 11

    Fill each cone with the stuffing, then seal the edges with water.

12. 12

    Heat the frying oil over a medium flame. When it is hot, reduce the flame to a simmer and fry the samosas until crisp and golden brown.

13. 13

    Remove from the oil and drain off the excess.