Ghee Mewa Samosa

 INGREDIENTS

for the filling

Potatoes 4 boiled and peeled  

Green peas  1/2 cup - boiled

Chopped cashews  2 tsp

Raisins  2 tsp

Green chilies  grated/ finely chopped  1 tsp

Ginger finely grated 1 tsp

Roasted cumin seeds  1/2 tsp

Roasted coriander seeds   1/2 

Fennel seeds ( saunf) 1/2 tsp

Salt to taste

Chopped coriander  2 tsp

Ghee  2 tbsp

 

For the outer covering

Maida  1 cup

Cumin seeds/  jeera 1tsp

Salt to taste  

ghee  2 tbsp

Ghee to  fry ( you may use oil if you want)

Directions

To prepare the dough for the outer covers, in a mixing bowl, add  maida, season it with salt, cumin seeds and heat the ghee to a smoking point and add it to the maida.

Mix everything slowly to get a crumbly mixture. Now slowly add water to knead a tight dough. 

 

Cover the dough with a damp cloth and keep aside.

To prepare the samosa filling, in a kadhai heat some ghee, lightly fry the chopped dry fruits and keep them aside.

 

Using your palms gently crush the coriander seeds, cumin seeds and fennel seeds add all them to the ghee. 

 

Now add the grated ginger and chili. Very lightly mash the potatoes and add them to the tempering. Add the boiled peas, fried dry fruits and salt and mix everything well while lightly mashing them.

Allow the mixture to cool. While the mixture cools, keep the ghee to heat on a low flame and make equal-sized small balls of the dough. 

 

Using a rolling pin, flatten these balls into small circles like a roti. Cut these into two semi-circles.

Prepare a cone from one semi-circle and fill the prepared mewa samosa filling in it. Using some water, seal the edges to get a samosa shape. Repeat for remaining samosas.

Now fry them in the hot ghee on medium heat, until they are golden brown in colour. Serve hot with mint coriander chutney and sweet tamarind chutney. 

 

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