Solkadhi

Ingredients:

Method:

1.First take maida and add all dry ingredients as mentioned above in 'samosa cover',to this add oil and mix it properly,now adding little by little water make a soft dough,knead it for a while and keep it aside.(don't add a lot of water otherwise it will become sticky.)

2.Now start to make sabji(filling),take boiled potatoes and cut it in small cubes.Take coriander seed and grind it coarse,you can just crush with rolling pin too because we don't want powder. 3.Take one pan keep it on medium heat,add oil, when it will become hot add cumin seed,let them splutter and add ginger garlic paste,saute a minute.Add green chili and stir once,now add turmeric.After that add green peas and stir well for a min. or two,now add cumin seed and coriander powder(if you want little bit spicy,add some red chili powder as per your taste) stir quickly(otherwise it will burn) and add potatoes mix well.Now add salt,mango powder,garam masala,chaat masala,crushed coriander seed, and lemon juice,again mix it properly and leave it on heat for 5 mins.Your filling is ready now.

The making of samosa:

1.Take a dough divide it in four parts and make a balls.
2.Take one ball and roll it to oval shape,cross cut into the middle with knife,apply little bit water on the edge, make a cone by folding it in the middle(of straight side).
3.Fill 2 spoons of sabji(filling),press the sabji downwards with fingers so that you can fill right amount of filling and close upper side and just overlap little in the middle.Be careful while closing,you should close the edges firmly otherwise it will open up while frying and all filling will spread in the oil or oil will enter in the samosa.
4.Repeat the same procedure for another part which we have cut already.You can make two samosas in one oval.Do the same with remaining balls.

For frying:

Take one pan,keep it on medium to high heat, put enough oil as we are going to deep fry these samosas.Don't make hurry,fry it slowly so that you will get required golden color and crispiness of samosa.If you fry it on high heat and quickly, it won't turn out good.Serve hot samosa with tamrind chatni(sauce) or pudina chatni.

The only tricky part in making of samosa is it's shape but by practice,you will overcome on that too.(In fact just in first 3-4 samosa you will able to do that).Still it doesn't, don't bother about shape, taste the smosa.....wow! it's so good in taste.......... so that shape doesn't matter,Enjoy your samosa!!!!!!!!!!!!