MIXED VEG CHETINAD MASALA SAMOSA

mixed veg samosa spiced up with special chetinad masala made with special spices has a lingaring taste. http://www.vahrehvah.com/mixed-veg-chetinad-masala-samosa Ingredients All-purpose flour 300 Grams Ajwain 1/2 Teaspoons Salt - 0 Oil 100 Grams Water for mixing dough 1-2 Cup Coriander seeds 1 Teaspoons Cumin seeds 1/2 Teaspoons Cardamom 4-5 Numbers Cloves 3-4 Numbers Cinnamon, pieces 2-3 Numbers Red chillies 3-4 Numbers Fennel seeds 1/2 Teaspoons Black peppercorns 1/2 Teaspoons Marathi Muggu 1 Numbers Lichen 2-3 Grams Cashew nuts pieces 6-8 Piece Ginger, chopped 1/2 Teaspoons Salt - 0 Curry leaves 1 Springs Tomatoes, chopped 1-2 Numbers Onions, chopped 1 Numbers Turmeric pd 1/4 Teaspoons Green chillies 2-3 Numbers Carrot 1 Numbers Green peas 2 Tablespoons Beans, finely chopped 2 Tablespoons Potatoes, chopped 1/2 Cup Lime juice 1 Numbers Directions: 1.Dry roast all the spices in a pan until they are lightly colored and gives a nice aroma. Once done, put these spices in the blender and grind to a fine powder. 2.Heat very little oil in a pan and add cashew nut pieces and fry till they get slightly colored. Add chopped ginger, little salt, curry leaves, chopped tomatoes, onions, and turmeric pd. Cook this for a minute or two. 3.Add finely chopped green chillies, carrot, peas, beans, salt and cook them till most of the moisture is gone. 4.Add pinch of the chetinad masala and mix well. Add boiled & chopped potatoes and salt well. Drizzle some lime juice, mix and switch off the flame. 5.Transfer this mixture into a plate and allow it to cool. 6.In a mixing bowl, add flour, ajwain, salt, oil and water and mix the flour to make stiff dough. Cover the dough and rest for about 30 minutes. 7.Divide the dough into equal portions and with help of the rolling pin shape them into elongated puri shape and cut in the centre and keep aside. 8.Take one sheet, apply water on the edges of the sheet, bring the two ends closer and seal to make a pocket. Stuff the Mix Vegetable Chetinad Masala mixture and seal the top nicely. Slightly squeeze the edges to seal the edges properly. Make the rest of the samosas and keep aside. 9.Deep fry these samosas in medium hot oil until they are crisp and golden in color. Reach vahrehvah at Website - http://www.vahrehvah.com/ Youtube - http://www.youtube.com/subscription_center?add_user=vahchef Facebook - https://www.facebook.com/VahChef.SanjayThumma Twitter - https://twitter.com/vahrehvah Google Plus - https://plus.google.com/u/0/b/116066497483672434459 Flickr Photo - http://www.flickr.com/photos/23301754@N03/ Linkedin - http://lnkd.in/nq25sW Picasa Photos- http://picasaweb.google.com/118141140815684791742 Stumleupon http://www.stumbleupon.com/stumbler/vahrehvah Tumblr http://vahrehvah.tumblr.com/ Blogger - http://vahrehvah.blogspot.in/