Recipe by Mra.Suphala Shenoy.
For the outer covering
2 cups of maida
2 tsp salt
2 table spoons hot oil
hot water for kneading the dough
For the filling:
2 potatoes, cooked and mashed
frozen peas 1/4th cup
1 onion chopped finely
ginger and garlic finely chopped
chilli pwd and garam masala pwd- 1 tsp each
Chopped coriander leaves - little
Take maida in a bowl, add salt and hot oil and knead a smooth dough with hot water. Cover the dough with a wet towel and keep aside for 20 mins.
Take oil in a kadai. Add jeera and when it splutters add chopped onions and fry till light brown. Add ginger and garlic pieces and fry nicely. Add chilli pwd and garam masala pwd and fry for sme more time on slow flame. Then add shredded cabbage, potatoes and frozen peas and add salt and cook on slow flame for 5 mins. Mix in chopped coriander leaves.
Roll out the maida dough into the size of a big poori. Cut the poori in the centre. Take one semicircle and apply water on top and fold it into the shape of a cone. Fill in the mixture and seal the bottom. Make similar samosas like this. Heat oil and fry samosa on medium flame till golden brown.
Serve hot with tomato sauce.