Mixed Vegetable Samosa

INGREDIENTS:

 FILLING:

  • Carrot - 2
  • Boiled, mashed Potato - 2
  • Beans - 8
  • Green peas - ½ cup
  • Onion - 2
  • Ginger garlic paste - 1tbsp
  • Curry leaves - 1 string
  • Coriander leaves
  • Green chili - 4
  • Salt
  • Turmeric powder - ¼ tsp
  • Garam Masala - ½ -1 tsp
  • Pepper powder - ¼ - ½  tsp
  • Oil

SAMOSA PATTI:

  • Maida (all-purpose flour) - 1 cup
  • Water
  • Salt
  • Oil
  • Maida paste


METHOD:

FOR THE FILLING: 

    1. In a Kadai, heat oil.
    2. Add chopped onions, green chilly, curry leaves, and a little salt. Saute till the onions become transparent. 
    3. Add the ginger-garlic paste and saute for 1-2 mins.
    4. Add turmeric powder, pepper powder, and garam masala one by one on a low flame and saute till the raw smell goes.
    5. Now add carrot, beans, and green peas. Cook till they become soft.
    6. After it is cooked, add mashed boiled potatoes and mix well.
    7. Add coriander leaves and mix well.

FOR SAMOSA PATTI: 

  1. In a mixing bowl, add maida, salt, and oil.
  2.  Mix well with enough water and knead the mixture into a smooth dough.
  3. Cover the dough and keep it aside for 5 minutes.
  4. Now divide the dough into equal portions and make smooth balls.
  5. Take one ball and roll to a thin round shape.
  6. Repeat with other balls.
  7. Heat a non-stick pan over low heat, place the rolled dough onto the pan, cook the first side for about 10 to 15 seconds and the other side for about 5 to 10 seconds.
  8. Remove from the pan.
  9. Using a knife, cut the warmed up rolled dough into 2 halves.
  10.  Make a paste using 1 tbsp maida and very little water.
  11. Take one of the samosa patti fold it like a cone, apply flour paste at the edges, place a tbsp of the filling in the cone and close it with the loose end forming a triangle shape.
  12. In a pan, heat oil.
  13.  Deep fry the samosas till golden brown and crispy. Drain on tissue paper. Serve hot!.

TIPS:

  • To save time, you can also cook carrot, green peas, beans with little water on a pressure cooker for 1 whistle.
  • You can also add beetroot and cabbage.


HEALTH BENEFITS


ONION:

  • Contain cancer-fighting compounds.
  • Reduce cholesterol levels.
  • Have antibacterial properties.
  • Help control blood sugar.
  • It can lower heart disease risk.

    GINGER:

    • Significantly reduce menstrual pain, muscle pain, and soreness.
    • Can help fight infections, prevent cancer.
    • Can treat many forms of nausea, especially morning sickness.
    • Improves brain function, various heart disease risk factors.  
    • Lower cholesterol levels.

    GARLIC:

    • Boost immunity.
    • Give you better hair & clear up your skin by killing acne-causing bacteria.
    • Has antibacterial properties.
    • Protect your food by killing the bacteria that lead to food poisoning.
    • Recommends 4 grams of garlic daily – the size of one large clove – to reduce your risk of heart disease.

    GREEN CHILLI:

    • boost your mood and a perfect cure for stress.
    • Keep your skin healthy and glowing. 
    • Prevents blood clots that could later lead to a heart attack or stroke.
    • It contains iron.
    • speed up your metabolism and improve your immune system.

    GARAM MASALA:

    • Boosts metabolism and  digestion
    • Fights bloating and nausea.
    • Full of antioxidants.
    • Great for fighting bad breath.
    • Helps in keeping the gastrointestinal tract healthy.
    • Preventing skin problems and also help fight inflammation.

    PEPPER POWDER:

    • Assists in the breakdown of fat cells ie, helps in weight loss.
    • Enhances skincare.
    • Gives relief from peptic ulcers.
    • Has anti-tumor properties and antibacterial quality. 
    • Improves digestion.
    • Prevents asthma. and provides respiratory relief.

    CARROT:

    • Reduced risk of cancer
    • lower cholesterol levels
    • Weight loss
    • Eye health


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