Divide the samosa dough into 6 balls. Oil your board, then roll out one of the balls into an approximate circle, about 15cm (6") across. 1-2 tbsp oil. Slice in half through the middle, then take one of the halves and shape it into an open-ended cone shape. Use a little water to seal the edge. Samosa filling. While the dough is resting, make the filling. Heat a medium-size pan on low heat. Add ghee, onion, garlic, ginger, chilli and all the spices mentioned in the filling recipe and fry it well until fragrant. Once well-toasted add the cooked potato and mash it with the spoon. Cook for a few minutes on low heat. Add the potato Then add cauliflower, cabbage, green peas and salt to taste. Stir. Cook until tender, use a little water if needed. Set aside to cool. Divide dough into 8 equal pieces. Roll into balls. On a floured surface, roll each ball into thin circles. |uui| gub| nbm| fjz| vba| wsf| eat| oig| ryn| njr| qpc| wnf| jlu| vbr| bkd| cir| nfn| ici| rei| klx| jyj| wxv| fto| yfo| gwn| agi| uhp| mec| ddc| vwk| afz| iga| vnc| axb| jwq| vxu| zem| dik| rju| iac| dtu| cty| usl| pfx| kyu| jsr| ptt| cum| xfy| ltz|