Vegetable and Nuts Samosas

For Crust:
All purpose flour (Maida)- 1 cup
Salt- as required
Black onion seeds (Kalongji)- 1/2 tsp
Oil- 2 tbsp
For Filling:
Potatoes (boiled, mashed)- 3
Peas (boiled)- 1/2 cup
Dry nuts- 2 tbsp
Saffron- a pinch
Cumin seeds- 1 tsp
Chilli powder- 3/4 tsp
Coriander powder- 1/2 tsp
Garam Masala- 1 tsp
Turmeric powder- a pinch
Green Chillies- 2
Coriander chopped- 2 tsp
Mango powder (amchur)- 1 tsp
Salt- as required (black salt will do)
Oil- 1tsp
For Frying:
Oil/Ghee for deep frying
  1. In a suitable bowl, combine all the ingredients for the dough to form a soft and smooth dough. Cover with a wet muslin cloth and keep aside for 20- 30 minutes.
  2. In a non-stick frying pan, add oil and cumin seeds. When the cumin seeds splutter, add in the above ingredients for filling. And cook until golden-ish brown on low heat. And dish out to cool.
                          Tip: You will get a nice aroma once made
  1. Divide the dough in equal sizes and roll them out in a circular shape. You are welcome to make the crust of the samosa to be thick or thin.
  2. Cut the circular shape into half and fold it to a cone shape by applying flour paste (made by flour and water) or just water. Fill in with the cooked filling (step 2), and seal the split ends with fingers and or fork.
  3. Deep fry the samosas until each side is golden-ish brown and cooked… AND ENJOY with coffee …Cause your WORTH IT :D…..
  1. Samosas can be baked in over, with the brushing of oil on both sides of the samosas.
  2. Additional Ingredients: For example: you can add in spinach and cottage cheese (paneer) along with the above filling.
With Step Pictures just for U: