Ingredients For stuffing Potatoes- 3-4 (boiled, peeled and mashed) Cabbage- 1 cup (chopped and boiled) Paneer- 50gms (cut into small cubes) Capsicum- ½ cup (chopped and boiled) Green peas- ½ cup (boiled) Green chillies- 4-5 (chopped finely) Cashew nuts- 5-6 (halved) Garam masala- 1tsp Amchur (dried mango powder)- ½ tsp Salt- as per taste For dough Maida- 2 cups Oil- 3 cups Salt- a pinch Jawain (carom seeds)- ½ tsp (optional) Water- 2 cups Procedure In a large bowl, knead a dough with all the ingredients Slowly add water to avoid making the dough too watery. Knead until the dough becomes soft. Cover with a wet piece of cloth and keep it aside for 30 minutes. In a bowl add potatoes, capsicum, cabbage, green chillies and green peas. Mash it with a spoon or a masher. Sprinkle salt, garam masala and amchur powder. Mix well so that the masala is absorbed by the potatoes. You can also add a little red chilli powder if you want to make the stuffing masala spicy. Now make small rolls of the dough and roll into a diameter circle. Take one semi circle and fold it into a cone shape. Use water or oil to help roll the cone. With a small spoon, add the stuffing masala. Do not over stuff or the cone will break. Close the open side by sticking it with water. Repeat the same process with the rest of the masala. Keep the samosas on a plate. Heat 2 cups oil in a deep bottomed frying pan. When the oil becomes hot, slowly dip the samosas one by one. Deep fry till they become golden brown and look crisp.
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